Professional Documents
Culture Documents
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
A Bio Tech Lab D.O.O., Vojvode Putnika 87, 21208 Sremska Kamenica, Serbia
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovica 8, 21000 Novi Sad, Serbia
d
Institute for Animal Husbandry, Autoput 16, 11080 Zemun, Serbia
b
c
a r t i c l e
i n f o
Article history:
Received 25 September 2013
Received in revised form 13 May 2016
Accepted 15 October 2016
Available online 21 October 2016
Keywords:
Saanen goat male kids
Muscles
Physical characteristics
Proximate composition
Mineral composition
a b s t r a c t
The aim of this study was to investigate the inuence of the anatomical location of muscles on their physical characteristics and proximate and mineral composition. Physical (pH value, water-holding capacity
WHC, and instrumental colour CIEL*a*b* values) characteristics and proximate (moisture, protein,
total fat and total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) composition were determined in four (M. psoas major PM, M. longissimus dorsi LD, M. semimembranosus SM, and M. triceps
brachii TB) muscles of Saanen goat male kids. Many signicant or numerical differences were found
in the mean values of quality characteristics among the particular muscle types. Muscles had no signicant inuence (P > 0.05) on Mg, Ca, Ni and Mn content. The PM muscles were the highest in pH24 h
(5.83), CIEa* (22.47, reddest muscle), CIEb* (5.90) values, moisture (77.61 g/100 g), Na (78.2 mg/100 g),
Fe (1.57 mg/100 g), Cu (0.131 mg/100 g) and Mn (0.013 mg/100 g) content and had the highest WHC,
darkest colour (CIEL* = 38.03), and lowest content of total fat (1.40 g/100 g), K (330 mg/100 g) and
Ni (0,019 mg/100 g). The LD muscles were the highest in K (392 mg/100 g), Mg (26.1 mg/100 g), Ca
(11.8 mg/100 g) and Ni (0.030 mg/100 g) content, and the lowest in CIEa* (14.71) and CIEb* (3.84) values, total ash (1.15 g/100 g), Zn (2.24 mg/100 g), Cu (0.092 mg/100 g) and Mn (0.011 mg/100 g) content.
The highest content of protein (20.69 g/100 g), total ash (1.20 g/100 g) and P (255 mg/100 g), and the
lowest pH24 h (5.68) value, WHC and moisture (76.42 g/100 g), Na (64.2 mg/100 g), Fe (1.07 mg/100 g)
and Mn (0.011 mg/100 g) content were found in SM muscles. The lightest colour (CIEL* = 44.02), the
highest content of total fat (2.15 g/100 g), Zn (3.21 mg/100 g) and Mn (0.013 mg/100 g), and the lowest content of protein (19.29 g/100 g), total ash (1.15 g/100 g), P (223 mg/100 g), Mg (24.3 mg/100 g) and
Ca (10.6 mg/100 g) were found in TB muscles. Signicant relationships between quality characteristics
of meat in number of cases were determined. This study was undertaken to increase the available information on the physicochemical traits of goat meat. This is important to provide, update and improve
regularly nutrient composition data of goat meat.
2016 Elsevier B.V. All rights reserved.
1. Introduction
Goats, the earliest ruminant to be domesticated, are traditional
sources of meat, milk, bre, leather, related products of animal origin and as draught and pack animals (Casey and Webb, 2010). Meat
Corresponding author.
is the major product of the goat. However, goat meat is less well
known to consumers compared with other meats around the world
(Mahgoub et al., 2012b).
In general, meat is dened as all animal tissues suitable as food
for human consumption. Commonly meat refers only to meat esh
(skeletal muscle plus any attached connective tissue and/or fat)
(Sebsibe, 2008; Lawrie and Ledward, 2006).
Red meat including pork, beef, mutton, and goat meat, is the
largest category in terms of volume of consumption (Williamson
et al., 2005; Sebsibe, 2008; Mahgoub et al., 2012a).
Meat quality can be dened strictly in terms of its physical
and chemical properties, or in terms of consumers perceptions. A
general denition of meat quality is that of eating quality that comprises palatability, wholesomeness and being free of pathogens and
toxins (Casey and Webb, 2010). Meat quality is the sum of all sensoric, nutritive, technological and hygienic-toxicological factors of
meat. The technological factors of meat quality include pH value,
water-holding capacity, colour, tenderness, protein content and its
status, fat content and its status and connective tissue content. The
nutritive factors of meat quality include proteins and their composition, fats and their composition, minerals, vitamins, utilisation,
digestibility and biological value (Hofmann, 1990; Honikel, 1999;
Casey and Webb, 2010; Kadim and Mahgoub, 2012; Osman and
Mahgoub, 2012). Red meats (pork, beef, mutton, goat, horse. . .) are
an excellent source of high biological value protein (essential amino
acids), minerals (especially iron, zinc and phosphorus) and essential vitamins (B12 , niacin and vitamin B6 ) all of which are essential
for good health throughout life (Webb et al., 2005; Williamson
et al., 2005; Lawrie and Ledward, 2006; Sebsibe, 2008; Kadim and
Mahgoub, 2012; Osman and Mahgoub, 2012).
Goat meat quality is known to be inuenced by a number of
pre- and post-mortem factors (Dhanda et al., 2003b; Kadim and
Mahgoub, 2012). Goat meat is a product of many different production systems from widely varying environments, nutritional
regimes and genotypes (Casey and Webb, 2010). Factor such as
breed, age, sex, nutrition, and muscles have been the subject of
numerous reviews (McMillin and Brock, 2005; Dhanda et al., 2003b;
Webb et al., 2005; Casey and Webb, 2010; Argello et al., 2012;
Kadim and Mahgoub, 2012; Osman and Mahgoub, 2012). Inuence
of anatomical location of muscles on a quality of a goat kid meat
was investigated by several authors (Park, 1990; Mioc et al., 2000;
Marinova et al., 2001; Marichal et al., 2003; Argello et al., 2005;
Zurita-Herrera et al., 2013; Stanisz et al., 2015).
In general, the number of goats, as well as the goat meat production, has increased worldwide over past year (FAOSTAT, 2012).
In Serbia, no statistical records were kept concerning the number
of goats and their breeding because the goat keeping was banned
by the low after the World War II, for a long period (Memisi et al.,
2009; Z ujovic et al., 2009). This law was, fortunately, never fully
implemented, but resulted in a lack of knowledge of population
size in the past. In 2012, Statistical Ofce of the Republic of Serbia
reported the Serbian goat population to be 236,000 head.
The most important category of goat meat in Serbia, as in developed countries, is the kid meat (Z ujovic et al., 2009). The greatest
demands for young goats in Serbia is seasonally during the spring
time. Production is mainly based on various breeds, more or less
locally determined. In some regions production systems of goats
are quite extensive. The number of kids (and goats) that are yearly
slaughtered in Serbia is not negligible. These, however, are not
available on the market, since most kids and even grown up goats
are slaughtered and consumed on the rms where they were raised
(Memisi et al., 2009; Z ujovic et al., 2009).
Traditionally, kids are slaughtered at 37 months old and
et al., 2009). According to Serbian
1215 kg carcass weight (Pena
legislation (1974) kids are normally slaughtered between 3 weeks
and 6 months of age. Carcass weight with head, liver, hearth, lungs,
kidney and internal fat and without skin and distal parts of the legs
should be between 4 and 12 kg.
Over the last decade farmers in Vojvodina have become interested in goat breeding, especially raising noble, highly yielding
breeds. As there was a lack of such goats they have been imported
on several occasions; these were Alpine, Saanen and German fawn
dairy goats (Krajinovic et al., 2011). In farms keeping dairy goats
45
Table 1
Feeding schedule for goat kids.
Age
Feed
Quantity
Frequency
Birth-3 days
410 days
Colostrum
Colostrum and
goat milk
Milk replacer
Milk replacer
Alfalfa hay
Water
Milk replacer
Alfalfa hay
16% starter
grain
Water
600800 mL/day
11.5 L/day
4 times/day
4 times/day
Free choice
Free choice
Free choice
Free choice
Free choice
Free choice
About 150 g/day
N/A
N/A
N/A
N/A
N/A
N/A
3 times/day
Free choice
N/A
1117 days
1831 days
31 days-slaughter
46
Table 2
Chemical composition of the diet.
Commercial milk replacer
Quantity
Quantity
Crude fat
Crude protein
Lysine
Methionine
Calcium
Phosphor
Magnesium
Moisture
Crude ber
Crude ash
Vitamin A
Vitamin D3
Vitamin E
Biotin
Iron
Vitamin B1
Vitamin B2
Vitamin B6
Vitamin B12
Ca-D- pantothenate
Nicotinic acid
Folic acid
Vitamin C
Choline chloride
Selenium
Enterococcus faecium M74 NICMB 11181
24.0%
24.0%
1.8%
0.3%
1.0%
0.7%
0.2%
to 8.0%
1.0%
8.3%
50.000 IU
5.000 IU
100 mg
0.200 mg
140 mg
10 mg
10 mg
5 mg
0.025 mg
20 mg
30 mg
1 mg
100 mg
900 mg
0.3 mg
0.8 109 CFU
Crude protein
Digestible protein
Fat
Fiber
Nitrogen-free
Mineral matter
Calcium
Phosphorus extract
15.3
10.9
1.9
28.6
36.7
8.0
1.47
0.24
Protein
Fiber
Ash
Moisture
Calcium
Phosphor
Sodium
Oats units/kg (calculated value)
Vitamin A
Vitamin D3
Vitamin E
Vitamin B1
Vitamin B2
Vitamin B12
Pantothenic acid
Nicotinic acid
Iron
Copper
Manganese
Zinc
Iodine
Cobalt
Selenium
Magnesium
Antioxidant
Min. 16%
Max. 8%
Max. 8%
Max. 13.5%
0.801.00%
Min. 0.50.7%
0.200.30%
0.90%
7 500 IJ
1 200 IJ
15 mg
1.5 mg
2.0 mg
0.010 mg
10 mg
10 mg
50 mg
5 mg
30 mg
50 mg
0.6 mg
0,10 mg
0,10 mg
50 mg
100 mg
Table 3
Results of the analytical quality control programme (n = 8) used in the determination
of the proximate composition of muscle.
Certied concentration
(g/100 g)
Recovery (%)
Moisture
Nitrogen
Total fat
Total ash
68.8 0.26
1.63 0.06
14.3 0.50
2.65 0.10
99.6
100.4
99.7
100.0
50 rpm
50 rpm
5s
Tygon/Orange White
1150 W
0.7 L/min
12 L/min
0.5 L/min
Plasma view
Detection wavelenght
Cu
Fe
Mn
Ni
Zn
Axial
nm
324.754
259.940
257.610
341.476
213.856
Plasma view
Detection wavelenght
Ca
K
Mg
Na
Radial
nm
393.366
766.490
280.270
588.995
Table 5
Detection (LOD) and quantication (LOQ) limits and correlation coefcients of the
calibration curve for each metal.
Element
LOD (mg/100 g)
LOQ (mg/100 g)
Correlation coefcient
Cu
Fe
Mn
Ni
Zn
Ca
K
Mg
Na
0.012
0.012
0.00075
0.00075
0.012
0.3
0.06
0.06
0.3
0.04
0.04
0.0025
0.0025
0.04
1.0
0.2
0.2
1.0
0.9976
0.9958
0.9993
0.9986
0.9985
0.9997
0.9994
0.9999
0.9999
47
Casey and Webb, 2010; Kadim and Mahgoub, 2012). At 24 h postmortem, pH were signicantly the lowest (P < 0.05) in the SM (5.68)
and LD (5.72) muscles and signicantly the highest (P < 0.05) in
the PM muscles (5.83). Almost all individual ultimate pH values,
in all four muscles, were within the characteristic range for red
(goat) meat (Honikel, 1999; Madruga et al., 2008; Sebsibe, 2008),
i.e. all individual values were lower than 6.0 what indicated high
meat quality. Results for pHu obtained in the present study are in
agreement with investigations performed on goat kid meat by the
number of authors (Dhanda et al., 1999, 2003a; Marinova et al.,
2001; Marichal et al., 2003; Werdi Pratiwi et al., 2007; Brzostowski
et al., 2009; Zurita-Herrera
et al., 2008; Madruga et al., 2008; Pena
et al., 2013; Stanisz et al., 2015). High ultimate pH (pHu ) values
for goat muscles are prevalent in literature (Madruga et al., 1999;
Argello et al., 2005; Ozcan et al., 2014) suggesting that goats generally may be highly prone to stress (Webb et al., 2005; Casey and
Webb, 2010). However, it is not clear why goats are so susceptible
to pre-slaughter stress (Webb et al., 2005; Casey and Webb, 2010).
Water-holding capacity is one of the most important quality
characteristic of fresh meat (Lawrie and Ledward, 2006; Kadim
and Mahgoub, 2012). M value for PM (4.82 cm2 ) muscles was signicantly higher than for SM (4.21 cm2 ; P < 0.01), TB (4.34 cm2 ;
P < 0.01) and LD (4.44 cm2 ; P < 0.05) muscles. On the other hand,
RZ values were signicantly lower (P < 0.01) for the PM (5.55 cm2 )
and LD (5.70 cm2 ) muscles than for the SM (6.66 cm2 ) and TB
(6.56 cm2 ) muscles. Also, M/RZ and M/T ratios were signicantly
higher (P < 0.01), indicated better WHC, for the PM and LD muscles than for the SM and TB muscles. It is difcult to compare the
results for WHC of goat kid meat from different investigations since
applied methods vary widely (Marinova et al., 2001; Marichal et al.,
2003; Argello et al., 2005; Brzostowski et al., 2008; Madruga et al.,
et al., 2009; Stanisz et al., 2015). Generally, a decrease
2008; Pena
in water-holding capacity with an increase in slaughter weight of
kids has been noted (Marichal et al., 2003).
Beside WHC, the colour is one of the most important quality
characteristic of fresh meat (Webb et al., 2005; Lawrie and Ledward,
2006; Sebsibe, 2008; Casey and Webb, 2010; Kadim and Mahgoub,
2012). The TB muscles had signicantly higher lightness (CIEL*
value = 44.02; higher CIEL* value indicates lighter color) than SM
(39.25; P < 0.01), LD (38.50; P < 0.001) and PM (38.03; P < 0.001)
muscles. The obtained lightness (CIEL*) values, ranged from 32.18
to 46.60, indicated good meat quality (Lee et al., 2008; Madruga
et al., 2009). In the present study, the lightness
et al., 2008; Pena
(CIEL*) values of the meat were lower or similar to those observed
by other authors using kids slaughtered with similar age or live
weights (Dhanda et al., 1999, 2003a; Todaro et al., 2002; Kosum
et al., 2003; Marichal et al., 2003; Argello et al., 2005; Werdi
et al.,
Pratiwi et al., 2007; Lee et al., 2008; Madruga et al., 2008; Pena
2009; Zurita-Herrera et al., 2013; Ozcan et al., 2014; De Palo et al.,
2015; Stanisz et al., 2015). Further, CIEa* value (redness) was significantly the highest for the PM (22.47; P < 0.001) muscles, while LD
muscles had signicantly the lowest CIEa* (14.71; P < 0.001). Also,
LD muscles had signicantly (P < 0.05) the lowest CIEb* value (yellowness, 3.84) than other three muscles. In the present study, the
CIEa* values were higher or similar, while the CIEb* values were
similar or lower, compared to values reported in literature for meat
from young animals (Dhanda et al., 1999, 2003a; Todaro et al., 2002;
Kosum et al., 2003; Werdi Pratiwi et al., 2007; Lee et al., 2008;
et al., 2009).
Madruga et al., 2008; Pena
Higher pH is associated with better WHC and darker color. The
high ultimate pH alters the light absorption characteristics of the
myoglobin, the meat surfaces becoming a darker red (Lawrie and
Ledward, 2006). Such meat will also appear dark because its surface will not scatter light to the same extent as will the more open
surface of meat of lower ultimate pH (Webb et al., 2005; Lawrie and
Ledward, 2006; Sebsibe, 2008; Casey and Webb, 2010). As expected
48
Table 6
Physical characteristics of four muscles from Saanen goat male kids.
Muscle
pH value
pH30min
5.83 0.10a
5.665.93
LD
NM
5.72 0.07b
5.635.84
6.40 0.16 5.68 0.08b
SM
6.156.60 5.555.78
NM
5.77 0.13ab
TB
5.605.90
P value
0.015
All muscles Mean SD
5.75 0.11
5.555.93
Range
PM
Mean SD
Range
Mean SD
Range
Mean SD
Range
Mean SD
Range
WHC
pH24 h
NM
Colour
M (cm2 )
RZ (cm2 )
M/RZ
M/T
CIEL*
(lightness)
CIEa*
(redness)
CIEb* (yellowness)
4.82 0.25a,j
4.405.25
4.44 0.33b,jk
3.804.90
4.21 0.36b,k
3.855.00
4.34 0.38b,k
3.855.20
0.002
4.45 0.39
3.805.25
5.55 0.42b,k
4.956.40
5.70 0.79b,k
4.556.90
6.66 0.75a,j
5.457.90
6.56 0.63a,j
5.157.30
0.001
6.11 0.81
4.557.90
0.87 0.08a,j,s
0.751.02
0.81 0.13a,j,st
0.620.98
0.64 0.12b,k,t
0.490.83
0.66 0.07b,k,t
0.550.78
<0.001
0.75 0.14
0.491.02
0.47 0.02a,j,s
0.430.51
0.45 0.04a,j,st
0.380.49
0.39 0.04b,k,u
0.330.45
0.40 0.03b,k,tu
0.350.44
<0.001
0.42 0.05
0.330.51
38.03 2.09b,k,t
34.7641.07
38.50 3.80b,k,t
32.1843.87
39.25 3.43b,k,st
34.2444.95
44.02 2.31a,j,s
40.1046.60
<0.001
39.95 3.76
32.1846.60
22.47 1.97a,j,s
19.6825.72
14.71 1.65c,l,u
12.3617.52
17.54 0.96b,k,t
15.9719.43
17.30 1.40b,k,t
15.6219.22
<0.001
18.00 3.20
12.3625.72
5.90 1.14a,j,s
3.938.13
3.84 1.23b,k,t
1.925.73
4.99 0.72a,jk,st
3.966.40
5.26 0.69a,j,st
3.796.02
<0.001
5.00 1.20
1.928.13
Table 7
Proximate composition (g/100 g) of four muscles from Saanen goat male kids.
Muscle
PM
LD
SM
TB
P value
All muscles
Moisture
Mean SD
Range
Mean SD
Range
Mean SD
Range
Mean SD
Range
Mean SD
Range
Protein
77.61 0.60
76.5978.42
76.75 0.49bc,kl,st
75.6977.47
76.42 0.48c,l,t
75.3276.97
77.17 0.61ab,jk,st
76.0877.91
<0.001
76.99 0.69
75.3278.42
a,j,s
Total fat
19.69 0.59
19.1220.65
20.55 0.49a,j,st
19.8821.55
20.69 0.47a,j,s
20.1121.84
19.29 0.73b,k,u
18.3720.67
<0.001
20.05 0.81
18.3721.84
b,k,tu
Total ash
1.40 0.25
1.031.81
1.43 0.30b,k,t
1.061.95
1.57 0.23b,k,t
1.362.07
2.15 0.36a,j,s
1.742.91
<0.001
1.64 0.42
1.032.91
b,k,t
1.17 0.03b,jk
1.121.21
1.15 0.05b,k
1.041.21
1.20 0.03a,j
1.161.26
1.15 0.04b,k
1.081.22
0.009
1.17 0.04
1.041.26
49
Table 8a
Mineral composition (mg/100 g) of four muscles from Saanen goat male kids.
Muscle
PM
LD
SM
TB
P value
All muscles
Mean SD
Range
Mean SD
Range
Mean SD
Range
Mean SD
Range
Mean SD
Range
Na
Mg
Ca
330 23c,l,u
301376
392 14a,j,s
362413
358 17b,k,tu
326383
367 20b,k,t
337405
< 0.001
362 29
301413
245 8b,jk,s
232258
239 11b,k,st
218255
255 14a,j,s
237275
223 7c,l,t
212235
< 0.001
240 15
212275
78.2 13.3a,j
60.698.5
66.7 6.0b,jk
58.377.6
64.2 5.4b,k
58.676.5
76.3 11.1a,jk
58.590.7
0.004
71.4 11.0
58.398.5
24.4 3.4
20.428.9
26.1 1.1
24.427.5
24.8 1.1
23.026.6
24.3 1.6
21.927.1
0.178
24.9 2.1
20.428.9
11.7 1.6
9.814.5
11.8 2.3
9.014.2
11.6 2.9
8.015.5
10.6 2.8
7.815.2
0.622
11.4 2.4
7.815.5
Table 8b
Mineral composition (mg/100 g) of four muscles from Saanen goat male kids.
Muscle
PM
LD
SM
TB
P value
All muscles
Zn
Mean SD
Range
Mean SD
Range
Mean SD
Range
Mean SD
Range
Mean SD
Range
Fe
2.49 0.26
2.052.86
2.24 0.14c,k,t
2.002.51
2.40 0.27bc,k,t
2.092.96
3.21 0.27a,j,s
2.793.59
<0.001
2.58 0.44
2.003.59
b,k,t
Cu
1.57 0.28
1.122.00
1.22 0.40b,k,st
0.841.92
1.07 0.15b,k,t
0.911.31
1.14 0.10b,k,t
1.001.30
<0.001
1.25 0.32
0.842.00
a,j,s
0.131 0.048
0.0980.230
0.092 0.018b,k
0.0740.136
0.097 0.009b,jk
0.0850.111
0.111 0.019ab,jk
0.0830.144
0.017
0.108 0.031
0.0740.230
a,j
Ni
Mn
0.019 0.006
0.0130.031
0.030 0.017
0.0110.052
0.022 0.009
0.0100.037
0.022 0.009
0.0110.038
0.155
0.023 0.011
0.0100.052
0.013 0.002
0.0100.018
0.011 0.003
0.0090.018
0.011 0.001
0.0100.013
0.013 0.005
0.0070.021
0.441
0.012 0.003
0.0070.021
(r2 = 0.0.83, P < 0.05). Further, protein content was signicantly negatively correlated with CIEL* value (r2 = 0.209, P < 0.01), while total
fat content was signicantly negatively correlated with M/RZ and
M/T (r2 = 0.125, r2 = 0.122, P < 0.05, respectively) values and signicantly positively correlated with CIEL* (r2 = 0.337, P < 0.001) value.
3.3. Mineral composition
Goat meat is a rich source of various minerals. The most common
macroelements in the body include calcium, phosphorus, potassium, sodium and magnesium. The major trace elements are iron,
copper, zinc, selenium and manganese, plus several others (cobalt,
cadmium, lead, nickel and vanadium). Factors that affect the mineral concentration in animal tissues include species, type of tissue,
muscles, sex, age, breed, diet and cooking method. There are significant correlations between various minerals in goat meat (Osman
and Mahgoub, 2012).
Mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) contents of all
four muscles (PM, SM, LD and TB) of Saanen goat male kids are
presented in Tables 8a and 8b.
The order of the mineral content (mg/100 g) in all four muscles
was K > P > Na > Mg > Ca > Zn > Fe > Cu > Ni > Mn. In this study, content of six minerals (K, P, Na, Zn, Fe and Cu) were signicantly
affected by muscles. Potassium content was signicantly the highest in the LD (392 mg/100 g, P < 0.001) muscles and signicantly the
lowest in the PM (330 mg/100 g, P < 0.01) muscles. The SM muscles
were signicantly the highest, and TB muscles were signicantly
the lowest in P content (255 mg/100 g, P < 0.05; 223 mg/100 g,
P < 0.01, respectively). Sodium contents were signicantly higher
(P < 0.05) in the PM (78.2 mg/100 g) and TB (76.3 mg/100 g) muscles than in LD (66.7 mg/100 g) and SM (64.2 mg/100 g) muscles.
Individual Mg content in all four muscles (PM, SM, LD and TB)
varied between 20.4 and 28.9 mg/100 g (PM). The mean Mg content in all four muscles was 24.9 mg/100 g. Content of Ca in all
PM, SM, LD and TB muscles was in the range from 7.8 (TB) to
15.5 (SM) mg/100 g, with mean of 11.4 mg/100 g. Furthermore,
Zn content was signicantly the highest in the TB (3.21 mg/100 g,
P < 0.001) muscles and the lowest in the LD (2.24 mg/100 g, P < 0.05)
muscles. The PM muscles had signicantly (P < 0.01) higher Fe
content (1.57 mg/100 g), comparing to LD (1.22 mg/100 g), TB
(1.14 mg/100 g) and SM (1.07 mg/100 g) muscles. Also, PM muscles had signicantly (P < 0.05) higher Cu content (0.131 mg/100 g),
comparing to SM (0.097 mg/100 g) and LD (0.092 mg/100 g) muscles. The minimal and maximal values in all PM, SM, LD and TB
muscles for Ni were 0.010 (SM) and 0.052 (LD) mg/100 g. The mean
Ni content in all four muscles was 0.023 mg/100 g. The lowest, the
mean and the highest Mn content in all PM, SM, LD and TB muscles was 0.007 (TB), 0.012 and 0.021 (TB) mg/100 g, respectively.
Mineral composition of goat meat was presented in several papers
(Park, 1990; Popov-Raljic et al., 1995; Madruga et al., 1999; Mioc
et al., 2000; Webb et al., 2005; Osman and Mahgoub, 2012; Umaraw
et al., 2005). However, some results are inconclusive. In the present
study, goat kid meat showed higher P content and lower Zn, Fe,
Cu and Mn contents compared with the results of Park (1990),
Madruga et al. (1999), Webb et al. (2005), Osman and Mahgoub
(2012), and Umaraw et al. (2005).
The major sources of variability in nutrient composition are the
wide diversity of soil and climatic conditions (geographical origin),
50
Table 9a
Coefcient of determination (r2 ) among physical characteristics and proximate and mineral composition.
Traits
RZ
M/RZ
M/T
CIEL*
CIEa*
CIEb*
Moisture
Protein
Total fat
Total ash
pH24 h
M
RZ
M/RZ
M/T
CIEL*
CIEa*
CIEb*
Moisture
Protein
Total fat
0.087
0.068
0.174**
0.059
0.336***
0.844***
0.066
0.337***
0.851***
0.994***
0.194**
0.114*
0.043
0.070
0.067
0.096
0.083
0.044
0.087
0.082
0.004
0.011
0.001
0.000
0.008
0.007
0.212**
0.581***
0.040
0.115*
0.007
0.039
0.049
0.031
0.117*
0.046
0.051
0.018
0.010
0.002
0.001
0.209**
0.047
0.057
0.693***
0.002
0.064
0.066
0.125*
0.122*
0.337***
0.020
0.022
0.006
0.206**
0.003
0.025
0.004
0.001
0.001
0.066
0.050
0.016
0.060
0.140*
0.136*
*
**
***
Table 9b
Coefcient of determination (r2 ) among physical characteristics and proximate and mineral composition (continued).
Traits
Na
Mg
Ca
Zn
Fe
Cu
Ni
Mn
pH24 h
M
RZ
M/RZ
M/T
CIEL*
CIEa*
CIEb*
Moisture
Protein
Total fat
Total ash
K
P
Na
Mg
Ca
Zn
Fe
Cu
Ni
0.003
0.044
0.008
0.023
0.020
0.019
0.553***
0.293***
0.047
0.038
0.006
0.019
0.017
0.002
0.003
0.007
0.005
0.234**
0.029
0.003
0.036
0.266**
0.404***
0.340***
0.048
0.046
0.067
0.015
0.011
0.015
0.020
0.053
0.018
0.244**
0.265**
0.032
0.102*
0.020
0.100*
0.002
0.000
0.000
0.000
0.000
0.063
0.045
0.106*
0.023
0.053
0.016
0.021
0.146*
0.000
0.026
0.000
0.003
0.017
0.001
0.001
0.078
0.005
0.002
0.124*
0.130*
0.003
0.000
0.002
0.008
0.001
0.111*
0.018
0.006
0.059
0.078
0.072
0.247**
0.009
0.076
0.004
0.156*
0.267**
0.022
0.001
0.287***
0.086
0.042
0.000
0.102*
0.125*
0.135*
0.202**
0.194**
0.110*
0.173**
0.014
0.058
0.004
0.047
0.093
0.109*
0.002
0.126*
0.038
0.024
0.002
0.139*
0.050
0.052
0.085
0.074
0.002
0.233**
0.186**
0.000
0.009
0.017
0.001
0.237**
0.032
0.000
0.042
0.040
0.064
0.121*
0.011
0.015
0.014
0.024
0.021
0.003
0.050
0.000
0.084
0.067
0.003
0.010
0.076
0.024
0.140*
0.021
0.005
0.017
0.009
0.005
0.001
0.060
0.002
0.010
0.010
0.021
0.080
0.051
0.034
0.021
0.000
0.060
0.014
0.000
0.111*
0.030
0.041
0.069
0.219**
0.002
0.126*
*
**
***
seasonal variations, physiological state and maturity, as well as cultivar and breed. Meat, exhibits natural variations in the amounts of
nutrients contained, and the limits of the natural nutrient variations
are not dened. (Greeneld and Southgate, 2003).
In the present study (Table 9b), signicantly positive correlation
was found between the contents of K and Mg (r2 = 0.146, P < 0.05),
Na and Fe (r2 = 0.126, P < 0.05), Na and Mn (r2 = 0.111, P < 0.05),
Mg and Ca (r2 = 0.111, P < 0.05), Fe and Cu (r2 = 0.121, P < 0.05) and
Fe and Mn (r2 = 0.219, P < 0.01). Signicantly negative correlation
was found between the contents of K and Fe (r2 = 0.109, P < 0.05), K
and Cu (r2 = 0.237, P < 0.01), P and Na (r2 = 0.100, P < 0.05), P and
Zn (r2 = 0.287, P < 0.001), Na and Ni (r2 = 0.140, P < 0.05) and Mn
and Ni (r2 = 0.126, P < 0.05). Additionally, K content was signicantly negatively correlated with CIEa* and CIEb* value (r2 = 0.553,
r2 = 0.293, P < 0.001, respectively). Phosphorus content was significantly positively correlated with protein and total ash content
(r2 = 0.266, P < 0.01, r2 = 0.340, P < 0.001, respectively), and significantly negatively correlated with CIEL* value and total fat content
(r2 = 0.234, P < 0.01, r2 = 0.404, P < 0.001, respectively). Sodium content was signicantly positively correlated with moisture content
(r2 = 0.244, P < 0.01), and signicantly negatively correlated with
protein and total ash content (r2 = 0.265, P < 0.01, r2 = 0.102, P < 0.05,
4. Conclusion
The present study provides data on the fresh meat quality from
Saanen goat male kids raised under intensive system. This is impor-
51
ISO 937, 1978. Meat and Meat Products. Determination of Nitrogen Content
(reference Method). International Organisation for Standardisation, Geneva.
c,
M.R., Tomovic,
V.M., Soji
B.V., Skaljac,
T.A., Ikonic,
P.M.,
Jokanovic,
S.B., Tasic,
Kevresan, Z .S., 2013. Cadmium concentration in meat and edible offal of
free-range reared swallow-belly Mangulica pigs from Vojvodina (northern
Serbia). Food Addit. Contam. B Surveill. 6, 98102.
Kadim, I.T., Mahgoub, O., 2012. Nutritive value and quality characteristics of goat
meat. In: Mahgoub, O., Kadim, I.T., Webb, E.C. (Eds.), Goat Meat Production and
Quality. CABI, Cambridge, pp. 292323.
Keeton, J.T., Eddy, S., 2004. Chemical and physical characteristics of meat/Chemical
composition. In: Jensen, W.K., Carrick, D., Dikeman, M. (Eds.), Encyclopedia of
Meat Sciences. Elsevier Ltd., Oxford, pp. 210218.
Kosum, N., Alcicek, A., Taskin, T., nenc, A., 2003. Fattening performance and
carcass characteristics of Saanen and Bornova male kids under an intensive
management system. Czech. J. Anim. Sci. 48, 379386.
M., Pihler, I., Simin, V., Jocic,
A., Nicin,
Tomovic,
A.R., 2011b. Cadmium concentration in the liver of ten
N.R., Despotovic,
different pig genetic lines from Vojvodina, Serbia. Food Addit. Contam. B
Surveill. 4, 180184.
52
V.M., Petrovic,
Lj.S., Tomovic,
M.S., Kevresan, Z .S., Jokanovic,
M.R., Dzinic,
Tomovic,
A.R., 2011c. Cadmium levels of kidney from ten different pig
N.R., Despotovic,
genetic lines in Vojvodina (northern Serbia). Food Chem. 129, 100103.
V., Petrovic,
Lj., Jokanovic,
M., Tomovic,
M., Kevresan, Z ., Tasic,
T., Ikonic,
Tomovic,
Webb, E.C., Casey, N.H., Simela, L., 2005. Goat meat quality. Small Rumin. Res. 60,
153166.
Werdi Pratiwi, N.M., Murray, P.J., Taylor, D.G., 2007. Feral goats in Australia: a
study on the quality and nutritive value of their meat. Meat Sci. 75, 168177.
Williamson, C.S., Foster, R.K., Stanner, S.A., Buttriss, J.L., 2005. Red meat in the diet.
Nutr. Bull. 30, 323355.
Zurita-Herrera, P., Bermejo, J.V.D., Henrquez, A.A., Vallejo, M.E.C., Costa, R.G., 2013.
Effects of three management systems on meat quality of dairy breed goat kids.
J. Appl. Anim. Res. 41, 173182.