Meat Chemical composition and quality attributes of desert goat

Abstract

Three groups of desert goat kids were each raised on a complete 
diet with an energy level of 12.0, 10.0 or 8.0 MJ/kg DM for 150 day. 
Dietary energy level had significant effect on the chemical composition and quality attributes of 
desert goat meat. The meat obtained from carcasses of goats raised on high dietary energy level 
(12.2 MJ/kg DM) had significantly (P<0.001) more fat than that from the low dietary energy 
group (8.0 mj/kg DM). The sarcoplasmic and myofibrillar protein concentration was 
significantly (P<0.001) greater in the meat of goats fed the high energy diet. 
The meat colour was significantly (P<0.001) pale and yellow in the low dietary energy group 
than in the high one. The high dietary energy level resulted in significantly (P<0.001) tender 
meat than the low energy level.