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<p>The goat meat industry has the potential to grow because of the increasing global population and health benefits of this meat type. However, to expand the goat meat market, it is necessary to improve meat yield and quality. In this study, we investigated the effects of crossbreeding Korean native goats (KNG) with Boer goats on meat quality and nutritional value. The KNG (n=16) and crossbred goats (CG; n=16) raised under identical conditions were used. After slaughter 24 h, the <i>longissimus dorsi</i> muscles were collected and analyzed for meat quality indicators, fatty acids, free amino acids (FAA), minerals, and vitamins. The CG meat had lower shear force and was lighter and redder in color than the KNG meat (p&lt;0.05). KNG meat contained higher total polyunsaturated fatty acid, FAA, vitamin E, and trace minerals (e.g., Fe and Cu) than CG meat (p&lt;0.05). Overall, crossbreeding affected the chemical and nutritional composition, which subsequently determined the quality, properties, and nutritional value of goat meat. This study provides valuable information on the nutritional value of goat meat, thereby promoting the consumption and trading of this meat type.</p>

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Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月1日

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  • Ba Van Hoa,
  • Jeong Ah Lee,
  • Sun Moon Kang,
  • Won-Seo Park,
  • Dong-Gyun Kim,
  • Hyun-Wook Kim,
  • Jun-Sang Ham,
  • Pil-Nam Seong,
  • Kwan-Woo Kim,
  • In Seon Bae

摘要

The goat meat industry has the potential to grow because of the increasing global population and health benefits of this meat type. However, to expand the goat meat market, it is necessary to improve meat yield and quality. In this study, we investigated the effects of crossbreeding Korean native goats (KNG) with Boer goats on meat quality and nutritional value. The KNG (n=16) and crossbred goats (CG; n=16) raised under identical conditions were used. After slaughter 24 h, the longissimus dorsi muscles were collected and analyzed for meat quality indicators, fatty acids, free amino acids (FAA), minerals, and vitamins. The CG meat had lower shear force and was lighter and redder in color than the KNG meat (p<0.05). KNG meat contained higher total polyunsaturated fatty acid, FAA, vitamin E, and trace minerals (e.g., Fe and Cu) than CG meat (p<0.05). Overall, crossbreeding affected the chemical and nutritional composition, which subsequently determined the quality, properties, and nutritional value of goat meat. This study provides valuable information on the nutritional value of goat meat, thereby promoting the consumption and trading of this meat type.