Slaughter and Carcass Characterization, and Sensory Qualities of Native, Pure, and Upgraded Breeds of Goat Raised in the Philippines

Goat production is one of the activities included in
integrated farming in the Philippines. Goats are raised for its meat
and regardless of breed the animal is slaughtered for this purpose. In
order to document the carcass yield of different goats slaughtered,
five (5) different breeds of goats to include Purebred Boer and
Anglo-nubian, Crossbred Boer and Anglo-nubian and Philippine
Native goat were used in the study. Data on slaughter parameters,
carcass characteristics, and sensory evaluation were gathered and
analyzed using Complete Random Design (CRD) at 5% level of
significance and the results of carcass conformation were assessed
descriptively. Results showed that slaughter data such as
slaughter/live weight, hot and chilled carcass weights, dressing
percentage and percentage drip loss were significantly different
(P>0.05) among breeds. On carcass and meat characteristics, pure
breed and upgraded Boer were found to be moderately muscular
while Native goat was rated as thin muscular. The color of the
carcass also revealed that Purebred and crossbred Boer were
described dark red, while Native goat was noted to be slightly pale.
On sensory evaluation, the results indicated that there was no
significant difference (P>0.05) among breeds evaluated. It is
therefore concluded that purebred goat has heavier carcass, while
both purebred Boer and upgrade are rated slightly muscular. It is
further confirms that regardless of breed, goat will have the same
sensory characteristics. Thus, it is recommended to slaughter heavier
goats to obtain more carcasses with better conformation and quality.

Authors:

• Jonathan N. Nayga
• Emelita B. Valdez
• Mila R. Andres
• Beulah B. Estrada
• Emelina A. Lopez
• Rogelio B. Tamayo
• Aubrey Joy M. Balbin

Keywords:

• Carcass quality
• goat
• sensory evaluation
• slaughter.

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