TY  - JOUR
T1  - Fattening Performance, Carcass Characteristics and Meat Quality Traits in Hair Goat (Anatolian Black) Male Kids
AU - Eren, Vadullah AU - Kayaardi, Semra AU - Gokdal, Ozdal AU - Atay, Okan 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 10
SP  - 1350
EP  - 1354
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.1350.1354
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.1350.1354
KW  - meat quality
KW  -kid
KW  -goat meat
KW  -fattening
KW  -carcass
KW  -Anatolian black
AB  - This study was performed to determine the fattening performance, carcass and meat quality characteristics of male Hair goat kids. A total of 13 kids at about 3 month of age were fattened for 60 day. Average live weight of kids were 14.79&plusmn;0.68 kg at the beginning of the fattening, 19.72&plusmn;0.98 kg at the end of the fattening, 0.082&plusmn;0.010 kg for daily live weight gain, 7.78 kg for concentrate consumption per 1 kg live weight gain. The slaughtering and carcass characteristics of Hair goat kids were found as 19.84&plusmn;0.95 kg for slaughtering weight 8.93&plusmn;0.49 kg for warm carcass weight, 8.45&plusmn;0.47 kg for cold carcass weight, 42.38% for dressing percentage, 0.113&plusmn;0.021 kg for kidney-pelvic fat weight, 0.136&plusmn;0.020 kg for internal fat weight, 1.37&plusmn;0.06 kg for leg weight, 0.677&plusmn;0.052 kg for back-loin weight, 1.00&plusmn;0.051 kg for fore-arm weight, 0.278&plusmn;0.025 kg for shoulder weight, 0.470&plusmn;0.025 kg for neck weight, 0.384&plusmn;0.033 kg for flank-chest weight, 8.36&plusmn;0.80 cm<SUP>2</SUP> for M. Longissimus dorsi area and 2.56&plusmn;0.18 cm for M. Longissimus dorsi depth. The rational portions of valuable parts and fats in carcasses of the kids were found as 32.93&plusmn;0.38, 15.95&plusmn;0.43, 23.94&plusmn;0.33, 6.55&plusmn;0.31, 11.31&plusmn;0.41,9.02&plusmn;0.40, 1.312&plusmn;0.46 and 1.41&plusmn;0.15% for percentages of leg, rack-loin, fore-arm, shoulder, neck, flank-chest, kidney-pelvic fat and internal fat, respectively. Average moisture, ash, protein and fat values of meat samples were found as 75.70, 1.04, 18.91 and 3.23%, respectively. pH values of meat samples were found as 5.71. L*(lightness), a*(redness) and b*(yellowness) values were respectively recorded as 50.24, 15.97 and 11.39.
ER  -