Carcass traits and meat quality characteristics and fatty acid profile of Barbari goats as influenced by castration and slaughter age

In this study, effects of castration and age at slaughter (12 and 15 months) were evaluated on carcass traits, physico-chemical, colour and textural properties as well as fatty acid profile of Barbari goat meat. Barbari goats (24: 12 each, intact and castrates) were divided into 4 groups, viz. intact 12, castrate 12, intact 15 and castrate 15 for the comparison of various parameters. Carcass traits, carcass components, composition and fat distribution differed significantly among 4 groups of goats. Moisture and fat contents in meat were significantly affected by slaughter age and castration while amount of protein and ash were affected by age. Water holding capacity (WHC) was found significantly higher in meat from older animals from both the groups. Water extractable (WEP), salt extractable (SEP) and total extractable (TEP) proteins were significantly affected by castration and age of slaughter. Meat from castrated goats was significantly lighter while meat from younger animals was redder. Shear force value and work of shear were significantly lower for castrated goat meat. Fatty acid C16:0 content increased with age while C18:0 significantly decreased. Oleic acid (C18:1) content was significantly higher in castrated animals while amount of linoleic acid (C18:2) was higher in intact animals and both the fatty acids increased with animal age. Total saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were high in meat from intact goats while monounsaturated fatty acids (MUFA) were found higher in castrated goat meat.