@article {DHANDA200357,
	title = {Part 1. Growth, carcass and meat quality parameters of male goats: effects of genotype and liveweight at slaughter},
	journal = {Small Ruminant Research},
	volume = {50},
	number = {1},
	year = {2003},
	pages = {57 - 66},
	abstract = {Male kids (110) from six goat genotypes, i.e. Boer{\texttimes}Angora (BA), Boer{\texttimes}Feral (BF), Boer{\texttimes}Saanen (BS), Feral{\texttimes}Feral (FF), Saanen{\texttimes}Angora (SA) and Saanen{\texttimes}Feral (SF) and two slaughter weight groups, i.e. Capretto and Chevon (liveweight at slaughter 14{\textendash}22 and 30{\textendash}35kg, respectively) were compared for growth, carcass and meat quality characteristics. Due to their better growth rate, kids from BS and SF genotypes reached the required liveweight for slaughter earlier than kids from other genotypes used in the study. Chevon kids had a significantly (P<0.05) lower average daily gain (119g per day) compared to Capretto kids (171g per day). SA, SF and FF kids deposited more internal fat in comparison to kids from other genotypes. The dressing percentage of kids ranged from 51 to 54\%, with significant differences between genotypes. BS and SF kids had longer carcasses, while BF kids had larger eye muscle area compared to other genotypes. Goat carcasses had a thin subcutaneous fat cover (1.6{\textendash}2.2mm). Genotype had a significant (P<0.05) influence on cooking loss, pigment concentration and muscle colour parameters (CIE L*, a* and b* values). As denoted by the higher L* and fibre optic probe values and lower subjective muscle score, the longissimus muscle colour was lighter for BS kids than other genotypes. Cooked meat from the BF kids had lower shear force values and better sensory scores compared to other genotypes. A significant (P<0.05) decrease in muscle tenderness was observed from Capretto to Chevon carcasses, whereas cooked meat from these two slaughter weight groups was equally accepted (P>0.05) by the panellists.},
	keywords = {Carcass characteristics, Goat genotype, Growth, Meat quality},
	issn = {0921-4488},
	doi = {https://doi.org/10.1016/S0921-4488(03)00112-3},
	url = {http://www.sciencedirect.com/science/article/pii/S0921448803001123},
	author = {J.S. Dhanda and D.G. Taylor and P.J. Murray}
}
