Effects of goat milk or milk replacer diet on meat quality and fat ...

Meat Science 72 (2006) 216–221
www.elsevier.com/locate/meatsci
EVects <strong>of</strong> <strong>goat</strong> <strong>milk</strong> <strong>or</strong> <strong>milk</strong> <strong>replacer</strong> <strong>diet</strong> on meat quality and fat
composition <strong>of</strong> suckling <strong>goat</strong> kids
S. Bañón ¤ , R. Vila, A. Price, E. Ferrandini, M.D. Garrido
Department <strong>of</strong> Food Technology and Human Nutrition, University <strong>of</strong> Murcia, Campus Espinardo, Murcia 30071, Spain
Received 23 September 2004; received in revised f<strong>or</strong>m 23 May 2005; accepted 6 July 2005
Abstract
The eVects <strong>of</strong> a <strong>diet</strong> with <strong>goat</strong> <strong>milk</strong> “GM” <strong>or</strong> <strong>milk</strong> <strong>replacer</strong> “MR” on the meat quality and fat composition <strong>of</strong> suckling Murciano-
Granadina kids were studied. MR consisted <strong>of</strong> powdered skimmed <strong>milk</strong>, coconut oil and fat, and cereal products and by-products.
Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention
capacity), fatty acid “FA” composition and eating quality <strong>of</strong> cooked meat (odour, Xavour and texture) were determined. Diet had
only a slight eVect on raw meat quality but had a pronounced eVect on fatty acid composition and eating quality <strong>of</strong> cooked meat.
MR <strong>diet</strong> increased the water/protein prop<strong>or</strong>tion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and
2.27, respectively. The maj<strong>or</strong> FA in GM and MR fat were C16:0 and C18:1, respectively. Sh<strong>or</strong>t-chain C4–C12 hardly accumulated in
the adipose tissue <strong>of</strong> suckling kid, increasing the relative percentages <strong>of</strong> C14–C20. This eVect was m<strong>or</strong>e pronounced in MR fat, due to
the fact that MR contained m<strong>or</strong>e sh<strong>or</strong>t-chain fatty acids than GM. MR <strong>diet</strong> gave cooked meat a m<strong>or</strong>e intense characteristic <strong>goat</strong>
meat odour and Xavour, m<strong>or</strong>e tenderness and m<strong>or</strong>e juiciness than the natural suckling <strong>diet</strong>. This fact could be related to diVerences in
meat and fat composition.
© 2005 Published by Elsevier Ltd.
1. Introduction
The meat <strong>of</strong> suckling <strong>goat</strong> kids (fed solely with <strong>goat</strong>
<strong>milk</strong> <strong>or</strong> <strong>milk</strong> <strong>replacer</strong>) is highly valued in Spain. In Spanish
specialist dairy <strong>goat</strong> farms (Murciano-Granadina,
Malagueña and Canaria breeds), the kids are usually
separated from their mothers, and fed with <strong>milk</strong> <strong>replacer</strong>
f<strong>or</strong> slaughter at less than 8 kg to provide the meat. These
<strong>milk</strong> <strong>replacer</strong>s are n<strong>or</strong>mally based on cow’s <strong>milk</strong>, cereals
and vegetable fat. This reduces feed costs and increases
the growth <strong>of</strong> the kids (Potchoiba, Lu, Pinkerton, &
Sahlu, 1990). However, some farmers choose to feed the
kids with natural <strong>goat</strong> <strong>milk</strong>, believing that this increases
meat quality. However, there is limited inf<strong>or</strong>mation
available on this subject.
* C<strong>or</strong>responding auth<strong>or</strong>. Tel.: +34 968 228265; fax: +34 968 364147.
E-mail address: sanchoba@um.es (S. Bañón).
The raw meat quality and fat composition <strong>of</strong> the
suckling kids <strong>of</strong> Alpine, Greek, Verata, Girghetana and
Canaria breeds (Marichal, Castro, Capote, Zam<strong>or</strong>ano, &
Argüello, 2003; Potchoiba et al., 1990; Rojas et al., 1994;
Todaro et al., 2002; Zygoyiannis, KuWdis, Katsaounis, &
Phillips, 1992; respectively) has been studied. The meat
<strong>of</strong> kids is very lean, with about 20% protein and just 1%
intra-muscular fat. Age and weight at slaughter have little
eVect on the composition <strong>of</strong> the meat at such an early
age (Marichal et al., 2003; Todaro et al., 2002). Raw
meat from suckling kid is paler, retains less water and
needs less shear f<strong>or</strong>ce than raw meat from adult <strong>goat</strong>s
(Marichal et al., 2003). Most <strong>of</strong> the fat in the kid carcass
is in perirenal and subcutaneous deposits (Marichal
et al., 2003; Todaro et al., 2002). The maj<strong>or</strong> fatty acids in
the fat are C18:1, C18:0 and C16:0 (Potchoiba et al.,
1990; Rojas et al., 1994; Todaro et al., 2002; Zygoyiannis
et al., 1992). The fatty acid proWle in depot fat <strong>of</strong> kids
usually reXects the fatty acid proWle <strong>of</strong> the <strong>diet</strong>, although
0309-1740/$ - see front matter © 2005 Published by Elsevier Ltd.
doi:10.1016/j.meatsci.2005.07.004

S. Bañón et al. / Meat Science 72 (2006) 216–221 217
they hardly accumulate sh<strong>or</strong>t chain fatty acids in the adipose
tissue. The saturated/unsaturated fatty acid ratio in
the fat varies between 1 and 2 (Potchoiba et al., 1990;
Rojas et al., 1994; Todaro et al., 2002; Yeom, Van Trierum,
Lee, & Beynen, 2003; Zygoyiannis et al., 1992).
Although there are no sens<strong>or</strong>y studies about the eVects
<strong>of</strong> lactation on <strong>goat</strong> kid meat, considering the above, it is
probable that <strong>diet</strong> can aVect some sens<strong>or</strong>y attributes <strong>of</strong>
the cooked meat. The objective <strong>of</strong> this study was to
determine the eVect <strong>of</strong> <strong>diet</strong> (<strong>milk</strong> <strong>or</strong> <strong>milk</strong> <strong>replacer</strong>) on the
meat quality and fat composition <strong>of</strong> suckling kids <strong>of</strong> the
Murciano-Granadina breed.
2. Materials and methods
2.1. Animals and rearing
Thrity-six Murciano-Granadina male <strong>goat</strong> kids were
randomly assigned to one <strong>of</strong> two treatments, either <strong>goat</strong>
<strong>milk</strong> “GM” <strong>or</strong> <strong>milk</strong> <strong>replacer</strong> “MR” ad libitum during
autumn–winter. Kids were fed colostrum during the Wrst
2 days <strong>of</strong> life. The approximate composition <strong>of</strong> the natural
<strong>milk</strong> was as follows; moisture 84%, lactose 4.7%, protein
4.1% and lipids 6.4%. The commercial <strong>milk</strong> <strong>replacer</strong>
consisted <strong>of</strong> 64% powdered skimmed <strong>milk</strong>, coconut oil
and fat, and cereal products and by-products. The proximate
composition <strong>of</strong> the <strong>milk</strong> <strong>replacer</strong> was as follows;
moisture 10%, carbohydrates 35.4%, protein 23.7%, lipids
24.2% and ash 6.7%. On average, the <strong>milk</strong> <strong>replacer</strong>
was diluted in water at 100 g/l. An automatic feed
machine (AG21, JR) was used. No feeding restrictions
(access to dams <strong>or</strong> to machine) were applied to GM and
MR kids. Table 1 shows the proWle <strong>of</strong> the main fatty
acids <strong>of</strong> both the <strong>goat</strong> <strong>milk</strong> and the <strong>milk</strong> <strong>replacer</strong> used.
2.2. Slaughtering
The kids were slaughtered at 35 § 5 days <strong>of</strong> age (GM:
35.1 § 5.7; MR: 35.8 § 5.7) and weighed 7.6 § 0.4 kg
(GM: 7.49 § 0.42; MR: 7.56 § 0.26). Transp<strong>or</strong>tation
from the farm to the slaughterhouse took 30 § 10 min.
Stunning was perf<strong>or</strong>med in the waiting area using electrical
methods (90 W f<strong>or</strong> 5 s). After stunning, the kids
were hoisted by their hind legs, and exanguated. The carcasses,
with heads, th<strong>or</strong>acic entrails and omenta, were
cooled f<strong>or</strong> 24 h at 3 °C.
2.3. Physical and chemical analysis
The proximate composition <strong>of</strong> <strong>milk</strong>, <strong>milk</strong> <strong>replacer</strong>
and raw meat in the Longissimus d<strong>or</strong>si-lumb<strong>or</strong>um muscle
were determined. The moisture (expressed as a percentage)
was determined as per ISO N<strong>or</strong>m 1442 (1997) using
a drying oven (Heraeus). Total protein (expressed as a
percentage) was determined following the Kjeldhal
Table 1
Maj<strong>or</strong> fatty acids <strong>of</strong> <strong>goat</strong> <strong>milk</strong> and <strong>milk</strong> <strong>replacer</strong>
Fatty acid (%) a GM b MR b
C4:0 0.79 0.28
C6:0 1.70 0.18
C8:0 1.04 4.81
C10:0 4.22 4.52
C12:0 3.91 29.22
C14:0 11.29 7.81
C15:0 0.70 0.09
C16:0 30.10 23.22
C16:1 0.64 6.69
C17:0 0.51
C18:0 13.74 3.41
C18:1 21.84 15.94
C18:2 9.53 3.62
SFA c 0.68 0.75
UFA 0.32 0.25
UFA/SFA 2.12 3.06
a Percentage fatty acid methyl ester <strong>of</strong> total acid methyl ester (GM:
952 mg/g; MR 984 mg/g).
b GM, <strong>goat</strong> <strong>milk</strong>; MR, <strong>milk</strong> <strong>replacer</strong>. N D 12.
c SFA, saturated fatty acids; UFA, unsaturated fatty acids.
method as speciWed by ISO N<strong>or</strong>m 937 (1978) using a
423/326 digestion/distillation unit (Büchi) and a 702 SM
Titrat<strong>or</strong> (Metrohm). Intramuscular fat (expressed as a
percentage) was determined as per ISO N<strong>or</strong>m 1443
(1979) using an HT2 1045 Soxtec System extraction unit
(Tecat<strong>or</strong>). Ash content (expressed as a percentage) was
determined as per ISO N<strong>or</strong>m 936 (1998) using a muZe
furnace (Heraeus).
Total collagen (expressed as a percentage) was determined
by spectrophotometry as described by Bonnet
and Kopp (1984). Cholesterol (expressed in mg/kg) was
determined by HPLC as described by Cayuela, Bañón,
Ros, and Garrido, 2003. The HPLC system was made up
<strong>of</strong> the following: an L-6200 pump (Merck–Hitachi); a
360 auto-sampler and a Sedex 45 light-scattering detect<strong>or</strong>
(S. E. D. E. R. E.). The other components were a
waters resolve guard-pack silica pre-column and a
waters resolve 5-m spherical silica column, 3.9 150 mm
(Waters). The mobile phase was a 90:10 v/v mix <strong>of</strong> isooctane
and tetrahydr<strong>of</strong>uran. The concentration <strong>of</strong> haematic
pigments (expressed in mg/g) was determined by
means <strong>of</strong> spectrophotometry as described by Garrido,
Pérez, and Sanchez-Ferrer (1994). Colour (expressed in
CIELab values) was measured by reXectance using a
Minolta Chromameter. Chroma D (a 2 + b 2 ) 1/2 and
Hue D Arctan (b/a). A micro-pH-meter (Crison) with a
Xerolyt (Ingold) electrode was used to measure pH.
Water retention capacity (expressed as a percentage) was
calculated acc<strong>or</strong>ding to Grau and Hamm (1957).
Fatty acids in the <strong>milk</strong>, <strong>milk</strong> <strong>replacer</strong> and perirenal fat
were determined as per Granados (2000). Fat was
extracted following the method <strong>of</strong> Folch, Lees, and Stanley
(1957). Fatty acids were separated pri<strong>or</strong> to derivati-

218 S. Bañón et al. / Meat Science 72 (2006) 216–221
zation (ISO N<strong>or</strong>m 5509, 2000) in a Hewlett–Packard
5890 gas chromatograph equipped with a Xame ionisation
detect<strong>or</strong> and a phenyl-methyl-siloxane (cross-linked
at 5%) capillary column, 30-m long, 0.25 mm in internal
diameter and with Wlm thickness <strong>of</strong> 0.25 μm (Waters).
The detect<strong>or</strong> and the inject<strong>or</strong> were maintained at a temperature
<strong>of</strong> 280 °C. The carried gas was helium, at a Xow
speed <strong>of</strong> 1 ml/min and a division ratio <strong>of</strong> 100:1. The
internal standard was C11:1.
2.4. Sens<strong>or</strong>y analysis
Sens<strong>or</strong>y analysis <strong>of</strong> the meat was conducted following
the ISO 4121 N<strong>or</strong>m (2003) with boned samples
taken from the leg (front and rear). The samples were
frozen at ¡20 °C, vacuum wrapped and thawed at 4 °C.
The meat was wrapped in aluminium foil in an oven
heated to 175 °C f<strong>or</strong> 5 min until an internal temperature
<strong>of</strong> 75 °C was reached, and this temperature was maintained
f<strong>or</strong> a maximum <strong>of</strong> 5 min longer until it was taken
f<strong>or</strong> testing by the evaluation panel. Panellists were
selected and trained following ISO 8586-1 (1992). Eight
panellists evaluated 15 sens<strong>or</strong>y attributes; odour and
Xavour <strong>of</strong> freshly cooked kid (meaty, <strong>milk</strong>, liver, acid,
metallic-blood, metallic persistence) and texture (tenderness,
graininess, juiciness, chewiness). Sc<strong>or</strong>es were
given to the samples on a scale <strong>of</strong> 1–5 (1 minimum, 5
maximum).
2.5. Statistics
Data were analyzed as a completely randomised
design with two treatments taking <strong>diet</strong> to be the main
eVect. The eVect <strong>of</strong> <strong>diet</strong> on meat and fat quality was
determined through simple variance analysis (ScheVe’s
mean homogeneity test). The program used was Statistix
f<strong>or</strong> Windows (Analytical S<strong>of</strong>tware USA).
3. Results
3.1. Raw meat quality
Table 2 shows the mean values and standard deviations
<strong>of</strong> meat quality parameters <strong>of</strong> raw meat acc<strong>or</strong>ding
to <strong>diet</strong>. The Murciano-Granadina <strong>goat</strong> kids gave very
lean meat, high in moisture and protein, but low in connective
tissue, cholesterol and haem pigment. The meat
was fairly pale, with an average Chroma/Hue value <strong>of</strong> 8/
22, average pH below 5.8 and average WHC above 70%.
GM meat contained signiWcantly (P < 0.001) m<strong>or</strong>e water
and signiWcantly (P < 0.001) less protein than MR meat.
GM meat was also slightly redder (P < 0.05) based on
Chroma and Hue. This could be related to its lower
water content, since the concentration <strong>of</strong> muscular pigment
and pH values were similar in GM and MR meat.
Table 2
Raw meat quality in the Longissimus d<strong>or</strong>si-lumb<strong>or</strong>um muscle from
suckling kids fed with <strong>goat</strong> <strong>milk</strong> <strong>or</strong> <strong>milk</strong> <strong>replacer</strong>
Haem pigments (mg/g) 1.26 § 0.29 1.13 § 0.34
L* (0–100) 48.70 § 2.24 50.32 § 3.33
Chroma (0–60) 8.28 § 1.26 7.20 § 1.48 *
Hue (§180) 19.48 § 5.73 25.21 § 7.45 *
pH 24 h 5.71 § 0.26 5.79 § 0.12
WHC (%) 70.90 § 2.56 70.43 § 3.96
a GM, <strong>goat</strong> <strong>milk</strong>; MR, <strong>milk</strong> <strong>replacer</strong>. Mean and standard deviation.
N D 18.
b Mean values are signiWcantly diVerent: ¤ (P

S. Bañón et al. / Meat Science 72 (2006) 216–221 219
the mean content <strong>of</strong> all the main fatty acids in the perirenal
adipose tissue. The percentages were higher in GM
fat f<strong>or</strong> C10:0, C14:0, C15:0, C16:0 and C18:0, whilst they
were higher in MR fat f<strong>or</strong> C12:0, C16:1, C17:0, C18:1,
C18:2, C18:3, C20:0 and C20:4. The main fatty acids in
GM fat were C16:0, C18:1, C18:0 and C14:0, and the
SFA/UFA ratio was 2.27. The main fatty acids in MR
fat were C18:1, C16:0 and C18 and the SFA/UFA ratio
was 0.94. Milk <strong>or</strong> <strong>milk</strong> <strong>replacer</strong> <strong>diet</strong> had a pronounced
eVect on the composition <strong>of</strong> depot fat. GM fat was m<strong>or</strong>e
saturated than MR fat. Sh<strong>or</strong>t-chain C4–C12 fatty acids
were minimal causing an increase in the relative percentages
<strong>of</strong> other fatty acids with m<strong>or</strong>e carbon atoms. This
eVect was m<strong>or</strong>e pronounced in MR fat, since the <strong>milk</strong>
<strong>replacer</strong> contained m<strong>or</strong>e than 40% sh<strong>or</strong>t-chain fatty
acids, as opposed to the 10% in <strong>goat</strong> <strong>milk</strong>.
3.3. Sens<strong>or</strong>y quality <strong>of</strong> cooked meat
Table 4 shows the mean values and standard deviations
<strong>of</strong> the sens<strong>or</strong>ial sc<strong>or</strong>ing <strong>of</strong> cooked meat acc<strong>or</strong>ding
to <strong>diet</strong>. In general, the sens<strong>or</strong>y attributes were perceived
by the members <strong>of</strong> the panel with low-medium intensity,
with the exception <strong>of</strong> the odour and Xavour characteristic
<strong>of</strong> freshly cooked <strong>goat</strong> kid meat and tenderness. Milk
odour was slightly m<strong>or</strong>e intense than <strong>milk</strong> Xavour. The
meat was practically free <strong>of</strong> acid and cooked liver odour
and Xavour. The meat was considered to be s<strong>of</strong>t and
juicy, leaving little residue after chewing. Statistically signiWcant
diVerences (P < 0.01) were found between GM
Table 4
Sens<strong>or</strong>y attributes <strong>of</strong> cooked meat from suckling kids fed with <strong>goat</strong>
<strong>milk</strong> <strong>or</strong> <strong>milk</strong>-<strong>replacer</strong> <strong>diet</strong>
GM a MR a P b
Odour c
Liver 2.28 § 0.21 2.65 § 0.22 ***
Milk 2.16 § 0.07 2.70 § 0.15 ***
Acid 1.32 § 0.13 1.31 § 0.12
Freshly cooked <strong>goat</strong> meat 3.28 § 0.12 3.93 § 0.06 ***
Flavour
Liver 1.97 § 0.19 2.01 § 0.15
Milk 1.90 § 0.16 1.53 § 0.07 ***
Acid 1.46 § 0.12 1.24 § 0.06 **
Metallic (blood) 2.40 § 0.09 3.08 § 0.13 ***
Freshly cooked <strong>goat</strong> meat 3.22 § 0.16 3.75 § 0.10 ***
Metallic persistence 2.62 § 0.09 2.78 § 0.09 **
Texture
Tenderness 3.26 § 0.19 3.58 § 0.11 ***
Graininess 2.53 § 0.11 2.47 § 0.15
Juiciness 2.89 § 0.08 3.42 § 0.13 ***
Chewiness 2.77 § 0.15 2.63 § 0.09
Residual 2.02 § 0.13 1.65 § 0.08 ***
a GM, <strong>goat</strong> <strong>milk</strong>; MR, <strong>milk</strong> <strong>replacer</strong>. Mean and standard deviation.
N D 18.
b Mean values are signiWcantly diVerent: ¤ (P

220 S. Bañón et al. / Meat Science 72 (2006) 216–221
protein. However, acc<strong>or</strong>ding to Marichal et al. (2003),
both the composition (protein, fat, collagen and ash),
and the quality (pH, colour, shear f<strong>or</strong>ce and water retention
capacity) <strong>of</strong> raw meat are similar in kids slaughtered
at 6 kg and 10 kg live weight. Acc<strong>or</strong>ding to this, it seems
improbable that a little age diVerence might causes
diVerences in the composition <strong>of</strong> the meat. In fact, the
type <strong>of</strong> suckling did not aVect other attributes <strong>of</strong> the
meat such as intramuscular fat, cholesterol, collagen,
muscular pigments, pH <strong>or</strong> water retention capacity.
The greatest eVect <strong>of</strong> <strong>diet</strong> was on the fatty acid composition
<strong>of</strong> fat depots. ArtiWcial suckling using <strong>milk</strong>
<strong>replacer</strong>s rich in coconut fat gave a m<strong>or</strong>e unsaturated
fat. The SFA/UFA Wgures found were diVerent from the
references consulted. The SFA/UFA ratio in kid fat
ranges from 1 to 2 <strong>or</strong> 1.4 to1.8, f<strong>or</strong> natural suckling (Potchoiba
et al., 1990; Rojas et al., 1994; Todaro et al., 2002;
Zygoyiannis et al., 1992) and feeding <strong>milk</strong> <strong>replacer</strong>
(Rojas et al., 1994; Yeom et al., 2003), respectively. The
fat composition <strong>of</strong> depots can aVect the appearance, colour
and odour <strong>of</strong> raw meat. Milk <strong>replacer</strong> gave a m<strong>or</strong>e
unsaturated, s<strong>of</strong>ter and m<strong>or</strong>e oxidable fat consistent
with Weld observations.
DiVerences in the contribution <strong>of</strong> sh<strong>or</strong>t-chain fatty
acids through <strong>diet</strong> strongly aVected fat composition.
Compared to fatty acid proWle <strong>of</strong> <strong>diet</strong>, no noticeable levels
<strong>of</strong> C4–C8 and other sh<strong>or</strong>t-chain fatty acids were
found in kid fat. This agrees with other auth<strong>or</strong>s (Rojas
et al., 1994; Todaro et al., 2002; Yeom et al., 2003;
Zygoyiannis et al., 1992). Acc<strong>or</strong>ding this, sh<strong>or</strong>t-chain
acids are metabolised in kids so there is little accumulation
in the adipose tissue. This increased the relative percentages
<strong>of</strong> the long-chain fatty acids in the adipose
tissue with respect to their <strong>diet</strong>ary prop<strong>or</strong>tion, especially
in the case <strong>of</strong> C18:1, the maj<strong>or</strong> fatty acid in kid fat
(Rojas et al., 1994; Todaro et al., 2002; Yeom et al., 2003;
Zygoyiannis et al., 1992) and <strong>goat</strong> fat (Banskalieva,
Sahlu, & Goetsch, 2000). If the <strong>diet</strong> is very rich in C12:0
and po<strong>or</strong> in C18:0, this eVect was even m<strong>or</strong>e pronounced,
increasing still further the level <strong>of</strong> C18:1 and
other unsaturated acids in the adipose tissue. Although
there may be a certain endogenous synthesis <strong>of</strong> C18:1
and other acids, the level <strong>of</strong> the C18:2 and C18:3 essential
acids found in the fat suggests that they are accumulated
progressively in the adipose tissue, since they
cannot be synthesised by the suckling <strong>goat</strong>.
Rojas et al. (1994) observed that a <strong>diet</strong> with 15.5%
C12:0 deposited 3.5% C12:0 in the adipose tissue, where
C18:1, at 36%, was the main fatty acid, just as was found
in the present study. The same auth<strong>or</strong>s maintain that the
fat levels <strong>of</strong> C15:0, C17:0 and C17:1 are higher in kids
fed with <strong>milk</strong> and that they allow diVerentiation <strong>of</strong> natural
and artiWcial suckling. The results <strong>of</strong> this study call
this claim into question, especially in the case <strong>of</strong> C17:0,
which was found to have a higher percentage in artiWcially
suckled kids, despite the fact that the <strong>milk</strong> contained
m<strong>or</strong>e fatty acids with odd numbers <strong>of</strong> carbons.
Suckling kid fat appears to be practically free <strong>of</strong> those
fatty acids related to <strong>goat</strong> odour, such as C6:0, C8:0 and
C10:0 (Rojas et al., 1994; Todaro et al., 2002; Yeom
et al., 2003; Zygoyiannis et al., 1992).
Diet also aVected the sens<strong>or</strong>ial quality <strong>of</strong> freshly
cooked kid meat. Milk <strong>replacer</strong> <strong>diet</strong> gave the cooked
meat a m<strong>or</strong>e intense characteristic odour and Xavour,
and improved the texture <strong>of</strong> the meat. The diVerent
sc<strong>or</strong>es rec<strong>or</strong>ded f<strong>or</strong> odour and Xavour could be related
to variations in the degree <strong>of</strong> unsaturation <strong>of</strong> the fat. The
development <strong>of</strong> odour and Xavour in cooked meat is a
complex process in which diVerent various components
react to produce intermediate <strong>or</strong> Wnal aromatic and taste
compounds. The thermal degradation <strong>of</strong> lipids plays a
key role in f<strong>or</strong>ming the odour <strong>of</strong> cooked meat, especially
in the case <strong>of</strong> unsaturated lipids, which are m<strong>or</strong>e reactive
to heat and can, theref<strong>or</strong>e, generate m<strong>or</strong>e aromatic compounds
(Mottram, 1998). It is not clear, however, that
intense odour and Xavour actually improve the quality
<strong>of</strong> kid meat (Dhanda, Tayl<strong>or</strong>, & Murray, 2003), especially
f<strong>or</strong> a market where consumers do not habitually
eat <strong>goat</strong> meat. All other fact<strong>or</strong>s being equal, meat with a
higher water content is perceived as m<strong>or</strong>e tender and
juicier, and leaves fewer residues after chewing. The meat
<strong>of</strong> kids fed with <strong>milk</strong> <strong>replacer</strong> may be preferable from the
nutritional point <strong>of</strong> view due to its higher levels <strong>of</strong> oleic
acid and other health related unsaturated fatty acids.
References
Banskalieva, V., Sahlu, T., & Goetsch, A. L. (2000). Fatty acid composition
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