Slaughter value and meat quality of goat kids with various share of Boer blood

Investigations were conducted on one group of White Improved (WI) kids and three groups of WI crossbred kids with various share of the Boer (B) genes: 1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI. Eighteen male kids were included in each group. Up to 20 kg life weight the kids of all groups had free access to their dams’ milk and to solid feed from day 14 of life. Crossbreds with 25, 50 and 75% of the B genes reached slaughter weight by 8, 19 and 23 days earlier, respectively, than WI kids (95 days). All crossbreds showed higher dressing percentage, their carcasses were covered with a thicker fat layer over the ribs and over the longissimus dorsi (LD) muscle and were characterized by lower chilling losses compared to WI kids. In turn, with increasing share of B genes in genotype the fat content of carcass increased and the bone content decreased. Slight differences were found in dry matter and crude protein contents as well as pH measured 45 min and 24 h post-slaughter in the LD between the crossbred and WI kids. In crossbreds with a 50 and 75% of the B genes a higher share of intramuscular fat as well as lower thermal drip and water-holding capacity were recorded. Sensory evaluation showed the lowest meat tenderness and juiciness in WI kids.