Biotechnology in Animal Husbandry 2016 Volume 32, Issue 2, Pages: 111-122
https://doi.org/10.2298/BAH1602111I
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The quality of goat meat and it’s impact on human health
Ivanović Snežana (Institute of Veterinary Medicine of Serbia, Belgrade)
Pavlović Ivan 
(Institute of Veterinary Medicine of Serbia, Belgrade)
Pisinov Boris (Institute of Veterinary Medicine of Serbia, Belgrade)
Today, goats are spread throughout the world. They live in small or large
herds and in different areas and environments. Because of its distinctive
taste and desired chemical composition, goat meat is increasingly consumed in
Serbia. As animal foods, it is rich in protein, vitamins and minerals, but
contains very little fat, especially cholesterol. The aim of this review
paper is to highlight some health benefits, nutritional values and potential
use of goat meat. On the chemical composition of goat meat affect race,
gender, productivity and adaptability to stress, environment, management,
diet, weight at slaughter and health condition as well as slaughter and
procedures with the carcasses after slaughter. Average chemical composition
of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and
1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat
meat has about the same nutritional value as well as sheep meat. Due to low
content of saturated fatty acids and cholesterol, goat meat in the human diet
is healthier alternative compared to other types of red meat. Polyunsaturated
fatty acids prevalent in goatmeat, and the diet rich in unsaturated fatty
acids is correlated with a reduced risk of stroke and coronary disease. In
addition, in goat meat are present the essential amino acids such as lysine,
threonine and tryptophan. Regardless to the nutritional value, goat meat is
still less appreciated due to their specific smell and taste, the more if the
animal is older.
Keywords: goat meat, quality, nutritional value, health
Projekat Ministarstva nauke Republike Srbije, br. TR 31053:
Implementation of new biotechnological solutions in breeding of cattle, sheep
and goats for the purpose of obtaining biologically valuable and safe food