Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover

Meat Science Volume 105, July 2015, Pages 68–74 Cover image Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover pastures K.E. Turnera, , , K.A. Cassidab, H.N. Zerbyc, M.A. Browna doi:10.1016/j.meatsci.2015.03.005 Get rights and content Highlights • Pasture finishing meat goats produced carcasses accepted by niche markets in USA. • Grazing chicory increased polyunsaturated fatty acid concentrations in chevon. • Meat from pasture-finished goat kids can benefit human diets and health. Abstract This study was conducted during the 2009 and 2010 grazing seasons to assess carcass parameters and chevon (goat meat) quality when meat-goat kids (n = 72) were finished on pastures of red clover (Trifolium pratense L.; RCL), birdsfoot trefoil (Lotus corniculatus L.; BFT), or chicory (Cichorium intybus L.; CHIC). Final live weight (P < 0.05) and carcass weight (P = 0.10) were greater when goats were finished on RCL compared to CHIC with BFT being intermediate. Ribeye area, backfat thickness, body wall thickness, internal fat score, and leg score were not different (P > 0.10) among treatments when adjusted for the covariate of carcass weight. Finishing meat-goat kids on RCL, BFT, or CHIC impacted concentrations of fatty acids (FAs) 18:1 trans-10, 18:1 cis-11, 18:2, 18:3 polyunsaturated fatty acids (PUFAs), omega-6, omega-3, and PUFA:saturated fatty acid ratio in longissimus lumborum samples. Finishing meat-goat kids on CHIC, RCL, or BFT pastures produced carcass weights acceptable for most ethnic markets in the USA. Keywords Goat; Pasture-finished; Chicory; Birdsfoot trefoil; Red clover; Carcass; Meat quality Corresponding author at: USDA, ARS, Grazinglands Research Laboratory, 7207 West Cheyenne Street, El Reno, OK 73036, USA. Published by Elsevier Ltd.