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Journal of Animal and Veterinary Advances

ISSN: Online 1993-601X
ISSN: Print 1680-5593
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Carcass Yield, Gut Weight and Reproductive Status of Creole Goats Destined to Produce Barbacoa in Guerrero State, Mexico

Ru ben D. Martinez , Lorenzo Reyna , Jose L. Figueroa and Angel A. Mastache
Page: 1277-1279 | Received 21 Sep 2022, Published online: 21 Sep 2022

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https://doi.org/10.36478/javaa.2007.1277.1279

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Abstract

In Mexico, the meat of goat is usually consumed as "barbacoa" or "birria". However, there is no information on the carcass yield or "barbacoa" yield nor on reproductive characteristics of creole goats slaughtered to produce "barbacoa". For this reason, the objective of this research was to estimate the carcass yield, viscera weight and to evaluate the reproductive status of creole does at slaughter in dry tropic region of north Guerrero, Mexico. The estimation of sample size was performed with a simple random sampling in 2 steps: first, the carcass yield of 30 does was recorded to estimate the variance; and later, the final size of the sampling (n = 109) was determined. Descriptive statistics and "T" and 2 tests were used. The slaughter of goats was at an average body weight of 30.6±7.6 kg, with a carcass weight of 17.2±4.3 kg; that means a carcass yield of 56.6±7.7%. There was no difference between carcass yield of bucklings (58.1±6.8%) and pregnant (55.0± 8.6%) or nonpregnant does (56.0±8.1%). The carcass yield used to produce barbacoa was close to one third of the live body weight (11.0±3.5 kg, equivalent to 36.3±7.7%). It was concluded that the average killing weight of creole goats in the region is 30 kg; that the carcass yield at slaughter is 56.6% and to produce barbacoa the yield is 36.3%. In addition, there is higher amount of does to be slaughter than bucklings and from the does, one third are pregnant when the killing is performed.

How to cite this article:

Ru ben D. Martinez , Lorenzo Reyna , Jose L. Figueroa and Angel A. Mastache . Carcass Yield, Gut Weight and Reproductive Status of Creole Goats Destined to Produce Barbacoa in Guerrero State, Mexico.
DOI: https://doi.org/10.36478/javaa.2007.1277.1279
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2007.1277.1279