Effects of weight at slaughter and sex on the carcass characteristics of Florida suckling kids

doi:10.1016/j.meatsci.2006.09.004

Meat Science

Volume 75, Issue 3, March 2007, Pages 543-550

https://doi.org/10.1016/j.meatsci.2006.09.004 Get rights and content

Abstract

The effect of slaughter weight and sex on some carcass traits of suckling kids of the Florida breed was evaluated. A total of 60 kids (30 male and 30 female), fed exclusively on milk replacers, were slaughtered at 7–8 kg (group 1), 10–11 kg (group 2) or 14–15 kg (group 3) of liveweight (mean weights of 7.6 kg, 10.8 kg and 14.4 kg, respectively).

Higher slaughter weights decreased the percentage of subproducts (blood, skin, head, feet) and internal organs (lungs + traquea, heart, liver, spleen, thymus) but significantly increased the percentage of intestine and fat depots (omental fat and mesenteric fat).

Higher slaughter weights also increased carcass measures (L 40.5 vs 49.1; F 22.5 vs 25.9; G 10.4 vs 14.2; Wr 10.1 vs 13.9; Wth 8.0 vs 10.5; Th 16.5 vs 199; B 32.3 vs 42.4; PT 41.5 vs 50.8), compactness carcass index (96.6 vs 152.3) and compactness leg index (27.5 vs 44.1).

Sex only significantly affected the percentages of feet, internal organs, omental fat, measure L, carcass compactness index and hind limb compactness index.

The meat colour and fat colour were mainly scored as pale and white respectively in the carcasses of the lightest animals, whereas heavier kids were scored as pink and cream. Slaughter weight also influenced significantly the carcass fatness (score 1 in lightest kids and 2 or 3 in heavier ones).

There were no significant (p > 0.05) differences between slaughter weight group and sex in dressing percentages. Percentages corresponding to the long leg, back and neck (30–33%, 18–19% and 8–10%, respectively) decreased when the slaughter weight increased, whereas the ribs (23–25%) and the flank (10–11%) increased slightly.

The carcasses comprised 57–58% muscle, 22–25% bone, 5–6% subcutaneous fat and 9–12% intermuscular fat. The percentage muscle stayed the same with increasing slaughter weight, whereas the bone decreased and the fat increased. The carcasses of the heavier females contained less lean and more fat than the males. The bone percentage was significantly (p < 0.05) lower in the females and the carcass fat percentage was significantly (p < 0.05) higher than in the males.

Introduction

Traditionally, in European Mediterranean countries, the majority (80–90%) of kids that were slaughtered (5–11 kg carcass) came from breeds suitable for meat production (FAO, 1999, Shrestha and Fahmy, 2005) from extensive or semi-extensive systems. They were raised with their mothers and slaughtered at 60–75 days of age and 12–15 kg liveweight. At present, most flocks are used for dairy production in intensive systems, and the kids are raised on milk-replacers and are slaughtered at 4 weeks of age and 7–8 kg liveweight.

The slaughter of goats at a young age and low liveweight means that their growth potential is not taken advantage of and the carcasses obtained have a meagre fat covering and suffer from excessive dehydration and increased toughness owing to the rapid decrease in temperature (Carse, 1973). As goats approach maturity, changes in carcass composition consist essentially of increased fat deposition (Gall, 1982); with increased carcass weight there is a significant increase in carcass muscle and fat content and a significant decrease in bone content.

The meat market demands well muscled carcasses with a high percentage of lean meat and a certain degree of fatness to prevent weight loss during cold storage.

The use of milk replacers only seems to be satisfactory for the production of kids up to a live weight of about 18 kg; continuation of milk replacer feeding to 20–22 kg increased the feeding costs by 25% (Manfredini, Massari, Cavani, & Falaschini, 1988). Kids reared on this feeding system displayed higher growth rates (Palma and Galina, 1995, Peña et al., 1994b), better carcass conformation and fatness (Alcalde et al., 2003, Morand-Fehr et al., 1982, Peña et al., 1994a, Peña et al., 1994c, Pérez et al., 2001) than the lightest kids. Furthermore, meat of suckling 60 day old kids is regarded as good quality being pink in colour and tender (Dhanda, Taylor, & Murray, 2003a).

Several studies have been carried out to characterise carcass and meat traits of light suckling kids. However, there is no available information about the carcass characteristics of heavier suckling kids. The main aim of this study was to examine the possibilities of slaughtering suckling kids at higher liveweights, so that improving carcass characteristics, for a more diversified choice of meat and to maximize meat production.

Section snippets

Material and methods

The study was conducted at the Department of Animal Production in the University of Cordoba (Spain) on 60 Florida breed kids, 30 males and 30 females. The animals came from twin births and were born in a period of 24 h, suckled by their mothers for the first day postpartum and then were raised on milk replacer and housed indoors in group boxes at 20–25 °C with automatic feeders (16 artificial teats). The kids were given milk replacer as their sole feed. The commercial milk replacer was diluted

Results and discussion

Table 1 contains the slaughter weight, empty body weight and weight of the non-carcass components determined in the carcasses. The subproducts represented between 22% and 26% of the EBW, gastro-intestinal tract 7–9%, visceral organs 6–8% and fat depots 3–4%. It was difficult to make comparisons with most of the literature because of the different genotypes, rearing systems, age and slaughter weight, etc. used

A significant (p < 0.05) decrease in the percentage of non-carcass components and

Conclusions

Results suggest that increasing slaughter weight from 7–8 kg to 14–15 kg for kids fed exclusively on milk replacer has positive effects on carcass characteristics; although it produces excessive fatness.

From these results it is recommended to Florida suckling kids be slaughtered at 10–11 kg live weight to result in more edible meat.

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Effects of weight at slaughter and sex on the carcass characteristics of Florida suckling kids

Abstract

Introduction

Section snippets

Material and methods

Results and discussion

Conclusions

Small Ruminant Research

Livestock Production science

Small Ruminant Research

Small Ruminant Research

Small Ruminant Research

Livestock Production Science

Small Ruminant Research

Small Ruminant Research

Small Ruminant Research

Small Ruminant Research

Small Ruminant Research

Effect of age at slaughter on chemical composition of meat from Moxotó goats and their crosses

Small Ruminant Research

Meat quality and the acceleration of postmortem glycolysis by electrical stimulation

Journal of Food Science and Technology