Physicochemical, microbiological and sensory characteristics of goats reared on organic rationing in Karakoram region

Abstract Goat meat is consumed all over the world because of its nutritional profile and delicacy. It produced in areas Pakistan but Karakoram region mostly organic animals are fed on natural vegetation having nutrition benefits for humans. In current study, goats were reared different systems flora alfalfa grass hey (MS I) sea buckthorn II), Russian Olive III) mix ration olive IV). The 6 months after slaughtering evaluated fatty acids, physiochemical, microbiological sensory evaluation smoked meat. has been observed that quality acceptable degrees, acid was best MS IV, mineral characteristics, color physical properties treatments remained non-significant. basic choice health-conscious consumer acids so basis data it could be suggested buck thorn among treatments.