Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery

A. A. Putra, S. Wattanachant, C. Wattanachant


Potency of culled Saanen crossbred goat meat to replace the supply of yearling Boer crossbred goat meat was evaluated. Selected muscles from leg and shoulder cuts were analysed for their nutritional (proximate composition, collagen, amino acids, fatty acids), physicochemical (pH, myoglobin, drip loss, cook loss, shear force, lightness (L*) redness (a*) yellowness (b*), microstructure), and sensory (triangle test, hedonic test) evaluations. Meat samples from culled Saanen crossbred goat exhibited higher values in protein, collagen, and MUFA (P<0.05) than those from Boer crossbred goat, while lower values in ash, soluble collagen, and SFA were obtained (P<0.05). Meat from culled Saanen crossbred goat revealed higher cook loss, shear force, and redness compared to those from a yearling Boer crossbred goat (P<0.05). In addition, thicker perimysium in meat of Saanen crossbred goat was obtained particularly that could be seen on leg part. In sensory evaluation result, the panels could detect the differences between raw meat characteristics of these goat breeds (P<0.05) within the same muscle. However, the panels could not distinguish the difference between breeds in leg meat after being cooked. Shoulder meat of Saanen crossbred goat had less acceptance level compared to the other samples (P<0.05) particularly on its texture and taste quality. In summary, shoulder cut of culled Saanen crossbred goat exhibited a well-intentioned potency to substitute the supply of meat from yearling Boer crossbred goat. Nevertheless, pre-treatment might be applied to leg cut of Saanen crossbred goat to solve the less acceptance level of its textural and taste characteristics.


Saanen goat; Boer goat; goat meat quality; goat meat composition; microstructure of goat meat

Full Text:



Adeyemi, K. D., R. M. Shittu, A. B. Sabow, M. Ebrahimi, & A. Q. Sazili. 2016. Influence of diet and post-mortem ageing on oxidative stability of lipids, myoglobin and myofibrillar proteins and quality attributes of gluteus medius muscle in goats. PLoS ONE. 11:1-15. https://doi.org/10.1371/journal.pone.0154603

Anothaisinthawee, S., K. Nomura, T. Oishi, & T. Amano. 2010. Goat genetic resources and breeding strategies in Thailand. J. Anim. Genet. 38:41-48. https://doi.org/10.5924/abgri.38.41

Anothaisithawee, S., C. Wattanachant, K. Nomura, T. Oishi, & T. Amano. 2012. Carcass and meat quality of three genotype populations in goat breeding for meat purposes in Thailand. J. Agr. Sci. 57:63-70.

AOAC. 2000. Official Methods of Analysis of AOAC International. 17thed. Association of Official Analytical Chemists (AOAC) International, Maryland.

Bergman, I., & R. Loxley. 1963. Two improved simplified methods for the spectrophotometric determination of hydroxyproline. Anal. Chem. 35:1961-1965. https://doi.org/10.1021/ac60205a053

Bligh, E. G., & W. J. Dyer. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37:911-917. https://doi.org/10.1139/o59-099

Chang, H., Q. Wang, X. Xu, C. Li, M. Huang, G. Zhou, & Y. Dai. 2011. Effect of heat-induced changes of connective tissue and collagen on meat texture properties of beef semitendinosus muscle. Int. J. Food Prop. 14:381-396. https://doi.org/10.1080/10942910903207728

Christensen, M., P. Ertbjerg, S. Failla, C. Sa-udo, R. I. Richardson, G. R. Nute, J. L. Olleta, B. Panea, P. Albertí, M. Juárez, J.-F. Hocquette, & J. L. Williams. 2011. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Meat Sci. 87:61-65. https://doi.org/10.1016/j.meatsci.2010.09.003

Dawson, P. L., B. W. Sheldon, & J. J. Miles. 1991. Effect of aseptic processing on the texture of chicken meat. Poult. Sci. 70:2359-2367. https://doi.org/10.3382/ps.0702359

Ding, W., L. Kou, B. Cao, & Y. Wei. 2010. Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong dairy goat. Meat Sci. 84:323-328. https://doi.org/10.1016/j.meatsci.2009.04.015

DLD. 2015. Statistic of Goat in Thailand Year 2014. Department of Livestock Development (DLD), Ministry of Agriculture, Thailand. http://ict.dld.go.th/th2/index.php/th/report/196-report-thailand-livestock/reportservey2557/700-report-survey57-1 [1May 1, 2015].

Duckett, S. K., J. P. S. Neel, R. M. Lewis, J. P. Fontenot, & W. M. Clapham. 2013. Effects of forage species or concentrate finishing on animal performance, carcass and meat quality. J. Anim. Sci. 91:1454-1467. https://doi.org/10.2527/jas.2012-5914

Huuskonen, A., E. Joki-Tokola, M. Honkavaara, L. Tuomisto, & R. Kauppinen. 2010. Meat quality and fatty acid profile of M. longissimus dorsi of growing bulls under insulated, uninsulated and outdoor housing conditions. Agric. Food Sci.19:214-222. https://doi.org/10.2137/145960610792912620

Jham, G. N., F. F. F. Teles, & L. G. Campos. 1982. Use of aqueous HCl/MeOH as esterification reagent for analysis of fatty acids derived from soybean lipids. J. Am. Oil Chem. Soc. 59:132-133. https://doi.org/10.1007/BF02662261

Jittapalapong, S., S. Saengow, N. Pinyopanuwat, W. Chimnoi, W. Khachaeram, & R. W. Stich. 2012. Gastrointestinal helminthic and protozoal infections of goats in Satun, Thailand. J. Trop. Med. Parasitol. 35:48-54.

Joo, S. T., G. D. Kim, Y. H. Hwang, & Y. C. Ryu. 2013. Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci. 95:828-836. https://doi.org/10.1016/j.meatsci.2013.04.044

Jurie, C., B. Picard, J. –F. Hocquette, E. Dransfield, D. Micol, & A. Listrat. 2007. Muscle and meat quality characteristics of Holstein and Salers cull cows. Meat Sci. 77:459-466. https://doi.org/10.1016/j.meatsci.2007.04.014

Kim, Y. H. B., A. Stuart, C. Black, & K. Rosenvold. 2012. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Meat Sci. 90:962-966. https://doi.org/10.1016/j.meatsci.2011.11.040

Krzywicki, K. 1982. The determination of haem pigments in meat. Meat Sci. 7:29-36. https://doi.org/10.1016/0309-1740(82)90095-X

Liu, A., T. Nishimura, & K. Takahashi. 1996. Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci. 43:43-49. https://doi.org/10.1016/0309-1740(95)00065-8

Lizaso, G., M. J. Beriain, A. Horcada, J. Chasco, & A. Purroy. 2011. Effect of intended purpose (dairy/beef production) on beef quality. Can. J. Anim. Sci. 91:97-102. https://doi.org/10.4141/CJAS10078

Meilgaard, M., G. V. Civille, & B. T. Carr. 2016. Sensory Evaluation Techniques. 5th ed. CRC Press, Florida.

Mioč, B., V. Pavić, Z. Barać, Z. Prpić, & I. Vnučec. 2007. Milk yield of some goat breeds in Croatia. Mljekarstvo. 57:67-77.

Mioč, B., Z. Prpić, I. Vnučec, Z. Barać, V. Sušić, D. Samaržija, & V. Pavić. 2008. Factors affecting goat milk yield and composition. Mljekarstvo. 58:305-313.

Mishra, S., K. Kumari, & A. Dubey. 2016. Body condition of dairy cattle: A review. RRJVS. 2:58-65.

National Bureau of Agricultural Commodity and Food Standards of Thailand. 2007. Halal Food (TAS 8400-2007). National Bureau of Agricultural Commodity and Food Standards, Ministry of Agriculture and Cooperatives, Bangkok, Thailand.

National Bureau of Agricultural Commodity and Food Standards of Thailand. 2013. Good Manufacturing Practices for Goat and Sheep Abattoir (TAS 9040-2013). National Bureau of Agricultural Commodity and Food Standards, Ministry of Agriculture and Cooperatives, Bangkok, Thailand.

Ostrowska, M., J. Jarczak, & L. Zwierzchowski. 2015. Glucose transporters in cattle – A review. Anim. Sci. Pap Rep. 33:191-212.

Palka, K. 1999. Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting. Meat Sci. 53:189-194. https://doi.org/10.1016/S0309-1740(99)00047-9

Palka, K., & H. Daun. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine m. semitendinosus during heating. Meat Sci. 51:237-243. https://doi.org/10.1016/S0309-1740(98)00119-3

Seilsuth, S., J. H. Seo, H. S. Kong, & G. J. Jeon. 2016. Microsatellite analysis of the genetic diversity and population structure in dairy goats in Thailand. Asian Australas. J. Anim. Sci. 29:327-332. https://doi.org/10.5713/ajas.15.0270

Suman, S. P., & P. Joseph. 2013. Myoglobin chemistry and meat color. Annu. Rev. Food Sci. Tech. 4:79-99. https://doi.org/10.1146/annurev-food-030212-182623

Suman, S. P., P. Joseph, S. Li, L. Steinke, & M. Fontaine. 2009. Primary structure of goat myoglobin. Meat Sci. 82:456-460. https://doi.org/10.1016/j.meatsci.2009.02.017

Supakorn, C., W. Pralomkarn, & S. Tumwason. 2011. Estimation of additive, non additive gene effects and genetic parameters on pre-weaning growth traits in meat goats in southern Thailand. Walailak J. Sci. & Tech. 8:41‐50.

Wasiksiri, S., S. Sripongpun, A. Ratanaphan, & P. Sookras. 2013. Survey to determine the presence of the N-acetylglucosamine-6-sulfatase (G6S) gene mutation in Anglo-Nubian goats in Southern Thailand. Thai J. Vet. Med. 43:99-103.

Wattanachant, S., S. Benjakul, & D. A. Ledward. 2004. Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poult. Sci. 83:123-128. https://doi.org/10.1093/ps/83.1.123

Wattanachant, S., S. Benjakul, & D. A. Ledward. 2005. Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem. 93:337-348. https://doi.org/10.1016/j.foodchem.2004.09.032

Węglarz, A. 2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J. Anim. Sci. 55:548-556.

Wondifraw, Z., B. M. Thombre, & D. V. Bainwad. 2013. Effect of non-genetic factors on milk production of Holstein Frisian x Deoni crossbred cows. Int. J. Livest. Prod. 4:106-112. https://doi.org/10.5897/IJLP2013.0173

DOI: http://dx.doi.org/10.5398/medpet.2017.40.2.128

Copyright (c) 2017 Media Peternakan


Editorial Office

Media Peternakan, Journal of Animal Science and Technology

Faculty of Animal Science Building, Bogor Agricultural University
Jln Agatis, Kampus IPB Darmaga, Bogor 16680, Indonesia
Phone/Fax.: +62-251-8421692
e-mail: mediapeternakan@yahoo.co.id; mediapeternakan@ipb.ac.id

Creative Commons License
Media Peternakan is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.