| Strategies for improving the quality and quantity of goat meat |
| Paper ID : 1028-WDG2017 |
| Authors |
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مرضیه ابراهیمی *1, غلامعلی مقدم2, آرش جوانمرد3 1تبریز، بلوار 29 بهمن خیابان امام خمینی دانشگاه تبریز، دانشکده کشاورزی، گروه علوم دامی کد پستی: 5166616471 2استاد گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران 3تبریز دانشگاه تبریز دانشکده کشاورزی گروه علوم دامی |
| Abstract |
| Regarding the low meat production of Iranian goat breeds, the purpose of this study was to investigate strategies to improve goat meat quantity and quality characteristics. Low growth rates and poor management conditions are the cause of poor goat meat production. Due to high heritability of puberty size and growth rate, selective breeding or crossbreeding can improve the production of goat meat. Among the environmental factors, nutrition has the greatest effect on animal growth. Providing higher amounts of milk for suckling kids causes an increase in their subsequent growth. Early weaning of kids have irreparable effects on future growth of the animal. Breed, nutrition, birth weight, age, gender and rearing system are factors influencing weight gain. Goat meat quality indicators compared to lamb and beef are included: leaner and darker meat, lower dressing percentage, fat storage in abdominal area, same or more protein content, lower tenderness, lower lipid oxidation, goaty odour in male goat meat because of the presence of C8 to C10 branched chain fatty acids, lower marbling, higher concentration of arginine, leucine, and isoleucine, higher ratio of polyunsaturated to saturated fatty acids, higher content of calcium, magnesium, potassium, and sodium, the same level of iron, and lower amounts of vitamin B12 and folate. Goat meat quality characteristics can be improved by proper slaughter, age, breed, castration, butchering methods, and most importantly by nutrition. In general, improving the quantity and quality of goat meat is necessary in order to provide the healthier meat for the society. |
| Keywords |
| Goat, Growth, Meat quality |
| Status: Abstract Accepted (Poster Presentation) |