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Revista Brasileira de Zootecnia
On-line version ISSN 1806-9290
MENEZES, Jakilane Jacque Leal de et al. Carcass and meat tenderness of goats according to age, breed group and age at slaughter. R. Bras. Zootec. [online]. 2009, vol.38, n.9, pp.1769-1778. ISSN 1806-9290. http://dx.doi.org/10.1590/S1516-35982009000900019.
The objective of this experiment was to evaluate the yield and quality of the carcass and meat cuts from kids of both sexes, slaughtered at three different ages, aiming to use animals from dairy herds. Forty-one kids were used, from three breed groups: Alpine, ½ Boer ½ Alpine (½ BA) and ¾ Boer ¼ Alpine (¾ BA), which were slaughtered at 60, 90 or 120 days of slaughter age. The animals were raised in a feedlot system. The following carcass traits were evaluated: carcass weight, commercial yield, conformation, subcutaneous fat, internal and external length, leg length, rump perimeter, thoracic depth, rump width, compactness, meat cut yield and tissue proportion. Meat tenderness was evaluated by means of the Warner-Bratzler shear force. Data were analyzed as an incomplete factorial arrangement (2 sexes X 3 breed groups X 3 slaughter ages), in a complete randomized design. As age increased, so did carcass weight and characteristics, as well as the weight of edible carcass components and commercial yield. The Boer crossbreds showed higher leg compactness and less bone compared to the Alpines. No difference in meat tenderness was observed for breed group, age or sex.
Keywords : commercial yield; compactness; fat; muscle.