RT Journal Article
T1 Carcass Characteristics and Meat Quality of Conventionally and Organically Reared Suckling Dairy Goat Kids of the Payoya Breed
A1 Guzmán Guerrero, José Luis
A1 Vega, Francisco de la
A1 Zarazaga Garcés, Luis Ángel
A1 Argüello, Anastasio
A1 Delgado Pertiñez, Manuel
AB The viability of conventional goat farms, such as the native Payoya dairy goat, could be improvedby switching to organic production, but product quality needs to be ensured. The present workassesses the carcass and meat quality of Payoya kids raised under conventional and organicgrazing-based systems. Twenty-four kids (12 males, 12 females) were selected from each system(n = 48). The slaughter live weight (8.52 vs. 8.28 kg), cold carcass weight (4.44 vs. 4.29 kg) and farmdressing percentage (51.7 vs. 50%) of the conventionally raised kids were significantly higher thanthose of the organic kids. The shoulder (first category) (21.7 vs. 22.3%) and long leg (32 vs. 32.9%)percentages were lower in the conventional than in the organic kids. The percentage contributionof the intermuscular fat (10.70 vs. 8.11%) to the shoulder weight was greater in the conventionalkids, while the percentages of muscle (59.7 vs. 57.2%) and bone (24.7 vs. 22.8%) were higher in theorganic kids. For the chemical composition, there were only differences between the two sexes inthe percentage of fat (6.64 and 7.99% on dry matter, for male and female, respectively). For rheologicalvariables, only differences were found in the water holding capacity (% water expelled),the meat of the organic females had a higher value (17%) than that of the conventional females(14%). For the meat colour, the conventional male kids returned the highest values for C* and Hº(14.32 and 64.34, respectively). Farms following conventional grazing-based management couldeasily switch to organic production. Most of the meat and carcass quality variables studied werevery similar across the systems.
PB De Gruyter Open
SN 2300-8733
SN 2300-8733 (electrónico)
YR 2019
FD 2019-10
LK http://hdl.handle.net/10272/17024
UL http://hdl.handle.net/10272/17024
LA eng
NO Guzmán Guerrero, J. L., de la Vega, F., Zarazaga Garcés, L. Á., Argüello, A.,  Delgado-Pertíñez, M. (2019). Carcass Characteristics and Meat Quality of Conventionally and Organically Reared Suckling Dairy Goat Kids of the Payoya Breed. Annals of Animal Science, 19(4), 1143–1159. DOI: https://doi.org/10.2478/aoas-2019-0047
NO Work financed from: Instituto Andaluz de Investigacion and Formacion Agraria, Pesquera, Alimentaria and de la Produccion Ecologica of the Consejeria de Agricultura and Pesca de la Junta de Andalucia, Spain, financial support via proposal No. 75 (Expdte. 92162/1).
DS Repositorio Institucional de la Universidad de Huelva
RD 31 may 2026