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Revista Brasileira de Zootecnia

versão impressa ISSN 1516-3598versão On-line ISSN 1806-9290

Resumo

MADRUGA, Marta Suely et al. Castration and Slaughter Age Effects on Physical-Chemical, Sensorial and Aromatic Quality of Goat Meat. R. Bras. Zootec. [online]. 2002, vol.31, n.3, suppl., pp.1562-1570. ISSN 1806-9290.  https://doi.org/10.1590/S1516-35982002000600028.

Groups of crossbred castrated and intact goats were slaughtered at 175, 220, 265 and 310 days of age. The effect of castration and slaughter age on physical-chemical, sensorial and aromatic properties was researched. Calcium content was influenced by castration; however, slaughter age had a significant effect on moisture, protein, iron, calcium and pH. Castration and slaughter age had no significant effect on phospholipids contents, but slaughter age affected the percentage of total cholesterol. Fatty acids were significantly affected by castration. Castrated goat meat contained highest unsaturated fatty acids percentage and, consequently, highest ration PUFA/SFA. There were no differences in levels of saturated and unsaturated fatty acids among the animals slaughtered at different ages. Slaughter age had a higher effect on organoleptic qualities of goat meat compared to castration. A total of 108 volatiles were presented in the extract of goat meat, they were identified as: 41 aliphatic hydrocarbons, 12 alicyclic hydrocarbons, 19 aldehydes, 9 benzenoids, 9 alcohols, 7 ketones, 4 sulphur compounds, 2 terpenoids, 2 esters and 3 other compounds. Highest numbers of volatile compounds were identified from castrated goats than from entires. Slaughter age affected more intensively the physic-chemical and sensorial characteristics of goat meat. Castration affected directly the volatile formation.

Palavras-chave : castration; goat meat; physical-chemical; sensorial; slaughter age; volatiles.

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