Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat

• 발행기관: 한국축산식품학회
• 저자명: Van Ba Hoa Jeong Ah Lee Sun Moon Kang Won-Seo Park Dong-Gyun Kim Hyun-Wook Kim Jun-Sang Ham Pil-Nam Seong Kwan-Woo Kim In Seon Bae
• 간행물 정보: 『Food Science of Animal Resources』제45권 제3호, 759~774쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.05.15

국문 초록

The goat meat industry has the potential to grow because of the increasing global population and health benefits of this meat type. However, to expand the goat meat market, it is necessary to improve meat yield and quality. In this study, we investigated the effects of crossbreeding Korean native goats (KNG) with Boer goats on meat quality and nutritional value. The KNG (n=16) and crossbred goats (CG; n=16) raised under identical conditions were used. After slaughter 24 h, the longissimus dorsi muscles were collected and analyzed for meat quality indicators, fatty acids, free amino acids (FAA), minerals, and vitamins. The CG meat had lower shear force and was lighter and redder in color than the KNG meat (p<0.05). KNG meat contained higher total polyunsaturated fatty acid, FAA, vitamin E, and trace minerals (e.g., Fe and Cu) than CG meat (p<0.05). Overall, crossbreeding affected the chemical and nutritional composition, which subsequently determined the quality, properties, and nutritional value of goat meat. This study provides valuable information on the nutritional value of goat meat, thereby promoting the consumption and trading of this meat type.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

goat breed meat quality nutritional composition