Factors Affecting Carcass and Meat Quality Characteristics in Goats

Year 2014, Volume: 3 Issue: 1, 248 - 252, 01.01.2014

H. Değer Oral Toplu

Abstract

Background/Aim: Goat meat has an important place in red meat production, especially in developing countries. Goat meat is characterized by a low intra-muscular and subcutaneous fat content and could be used as a nutritional alternative to other meat species. Recently, meat quality has become a primary focus for producers, and ultimately consumers. This review includes factors affecting carcass and meat quality characteristics in goats. Conclusion: Both genetic and environmental factors affect carcass and meat quality characteristics in goats. Breed is a clear source of variation in carcass morphology related to fat quantity or meat quality. Gender has a marked influence on the fatness of the meat, with entire males being leaner than castrated males which are in turn, leaner than females. The age of kids has also an important effect on chemical composition and fatty acid profile of muscles. Generally, it has been determined that the percentage of moisture was decreased, whereas the percentage of fat was increased with increasing slaughter age in the studies carried out on the different goat breeds. Carcass and meat quality characteristics of goats are significantly influenced from production system. Different nutritional conditions can change fatness of carcass and fatty acid composition of muscle lipids. Pre-slaughter stress also negatively affects meat quality characteristics as cause to depletion of muscle glycogen reserves ante mortem and to increase in meat pH. All these factors should be taken into consideration to improve carcass and meat quality characteristics in goats.

Keywords

Goat, carcass, meat quality.

Keçilerde Karkas ve Et Kalite Özelliklerini Etkileyen Faktörler

Abstract

Özbilgi/Amaç: Keçi eti, özellikle gelişmekte olan ülkelerde kırmızı et üretiminde önemli bir yere sahiptir. Keçi eti, kas içi ve deri altı yağ içeriğinin az olması ile karakterizedir ve diğer türlerden elde edilen etlere alternatif olarak kullanılabilir. Son yıllarda et kalite, üreticiler ve tüketiciler için primer odak noktası olmuştur. Bu derleme, keçilerde karkas ve et kalitesini etkileyen faktörleri kapsamaktadır.Sonuç: Keçilerde karkas ve et kalite özellikleri üzerinde hem genetik, hem çevresel faktörler etkilidir. Irk, yağ miktarı ve et kalitesi ile ilişkili olarak karkas morfolojisinde belirgin bir varyasyon kaynağıdır. Cinsiyet, etin yağlılığı üzerinde belirgin etkiye sahiptir, erkekler, kastre edilmiş erkeklerden, kastre edilmiş erkekler de dişilerden daha yağsızdır. Yaş da kasların kimyasal kompozisyonu ve yağ asidi profili üzerinde önemli etkiye sahiptir. Farklı keçi ırkları üzerinde yapılan çalışmalarda genellikle, yaşla birlikte etin rutubet miktarının azaldığı ve yağ miktarının arttığı belirlenmiştir. Keçilerin karkas ve et kalite özellikleri üretim sisteminden önemli düzeyde etkilenmektedir. Farklı besleme koşulları, karkasın yağlılığı ve kaslardaki yağ asidi kompozisyonda değişikliğe sebep olabilir. Kesim öncesi stres de kas glikojen rezervlerinin kesim öncesinde tüketilmesine ve et pH’sında artışa neden olduğundan et kalitesini negatif olarak etkilemektedir. Keçilerde karkas ve et kalitesini artırmak için tüm bu faktörler dikkate alınmalıdır.

Keywords

Keçi, karkas, et kalite.

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