Body and carcass composition and meat quality of the New Zealand feral goat

Abstract

Abstract The body and carcass composition of 37 feral goats (18 male, 18 female, 1 wether) covering the range of body weights and ages found in a wild flock was determined. Male goats had heavier skins, heads, and stomach contents than the females, which in turn had heavier stomachs, omental fats, livers, spleens, and lungs than the males when compared at 20 kg live weight. Female goat carcasses were fatter (10.6% versus 6.0%) than those from male goats and correspondingly contained less protein and water. Male goats had heavier meat cuts in the fore end of the carcass and female goats had heavier cuts in the hind end. A feature of the feral goats was the almost complete absence of subcutaneous fat on the loin. Regression relationships between body weight and body components and carcass weight and carcass components within the males and the females are presented. Taste panel results showed that the meat from domestic sheep was preferred to the meat from female feral goats, which was in turn preferred to meat from the males. Most of the discrimination against goat meat was due to lack of tenderness. There was no indication of any strong flavour or odour associated with the meat from male animals. Older animals were less acceptable than young ones.