Muscle fiber area, collagen, and fatty acid profile of goat meat

The present study was conducted to evaluate the effect of breed group, slaughter weight, and sex on the muscle fiber area, collagen percentage, and fatty acid profile of goat kid meat. A total of 74 animals (Alpine; ½ Boer + ½ Alpine; ½ Nubian + ½ Alpine; ¾ Boer + ¼ Alpine; and three-cross [¼ Boer + ¼ Alpine + ¼ Nubian]) were used. One animal was selected per slaughter weight, sex, and breed group to evaluate the fatty acid profile. One-third of the animals was slaughtered upon reaching 25, 30, and 35 kg. The experimental design was completely randomized and Tukey’s test was used to compare the means. There was no difference for muscle fiber area or collagen percentage between the tested parameters, indicating similar texture of the meat from the evaluated animals. Sex influenced the C14:0, C16:0, C16:1, C20:3n3, C20:5n3, and omega-3 fatty acids, whereas breed group influenced the levels of C18:2n6c, C20:0, C24:1, and CLA cis. Slaughter weight did not affect the fatty acid profile, but the sex × slaughter weight interaction influenced the levels of C18:0, unsaturated fatty acids, and the polyunsaturated/saturated fatty acid ratio. Male and heavier animals produce the best meat in terms of nutrition. Key Words: breed, Capra hircus, fat, muscle, quality, tenderness