Abstract
In addition to the fat content of muscle and adipose depots, the fatty acid composition of lipids affects meat quality. Furthermore, relevant reports are difficult to use for comparisons, in that samples were collected from muscles and fat depots at various anatomical locations and experiments entailed different objectives, designs, procedures and methodologies. Nonetheless, based on currently available publications, according to a recent classification of meats by concentrations of potentially cholesterol-raising, and neutral, and cholesterol-lowering effects, average values for goat muscles appear better than for beef and lamb. Feeding dry diets seems to increase levels of unsaturated fatty acids and stearic acid in fat depots compared with milk or milk replacer. Increasing concentrate consumption can increase levels of odd-numbered and branched chain fatty acids in subcutaneous fat depots. With increasing age of unweaned kids, the level of stearic acid in fat depots decreases, and with increasing live weight of weaned kids levels of saturated fatty acids increase, and contents of monounsaturated fatty acids decrease in most fat depots. This review of a currently limited database indicates need for further experimentation to characterize interactions among factors such as breed, age and nutritional conditions in the fatty acid composition of carcass lipids of goats so as to gain a fuller understanding of goat meat quality.
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