• citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:57
  • full-text downloads in 30 days:17


article: 6 from 31  
Back back to result list
2016, vol. 32, iss. 2, pp. 111-122
The quality of goat meat and it's impact on human health
Scientific Veterinary Institute of Serbia, Belgrade
Implementation of new biotechnological solution in breeding of cattle, sheep and goats for the purpose of obtaining biologically valuable and safe food (MESTD - 31053)

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 goat meat, 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.
Anaeto, M., Adeyeye, J., Chioma, G., Olarinmoye, A., Tayo, G. (2010) Goat products: Meeting the challenges of human health and nutrition. Agriculture and Biology Journal of North America, 1(6): 1231-1236
Bessa, R., Santos-Silva, J., Ribeiro, J., Portugal, A. (2000) Reticulo-rumen biohydrogenation and the enrichment of ruminant edible products with linoleic acid conjugated isomers. Livestock Production Science, 63(3): 201-211
Boufaïed, H., Chouinard, P. Y., Tremblay, G. F., Petit, H. V., Michaud, R., Bélanger, G. (2003) Fatty acids in forages. I. Factors affecting concentrations. Canadian Journal of Animal Science, 83(3): 501-511
Bressan, M. C., Rossato, L. V., Rodrigues, E. C., Alves, S. P., Bessa, R. J. B., Ramos, E. M., Gama, L. T. (2010) Genotype x environment interactions for fatty acid profiles in Bos indicus and Bos taurus finished on pasture or grain. Journal of Animal Science, 89(1): 221-232
Brzostowski, H., Niznikowski, R., Tanski, Z. (2008) Quality of goat meat from purebred French Alpine kids and Boer crossbreeds. Archiv fur Tierzucht, 381-388; 51
Casey, N.H., Webb, E.C. (2010) Managing goat production for meat quality. Small Ruminant Research, 89(2-3): 218-224
Correa, J.E. (2011) Nutritive value of goat meat. Alabama Cooperative Extension System, 1-4,
de Smet, S., Raes, K., Demeyer, D. (2004) Meat fatty acid composition as affected by fatness and genetic factors: A review. Anim Res, (53): 81-98
Devendra, C. (2010) Concluding synthesis and the future for sustainable goat production. Small Ruminant Research, 89(2-3): 125-130
Goffman, F.D., Böhme, T. (2001) Relationship between Fatty Acid Profile and Vitamin E Content in Maize Hybrids (Zea maysL.). Journal of Agricultural and Food Chemistry, 49(10): 4990-4994
Grubić, G.A., Đorđević, N., Glamočić, D., Stojanović, B., Adamović, O. (2005) Uticaj ishrane krava na sintezu nekih sastojaka mlječne masti. Biotehnologija u stočarstvu, 21, poseban broj, 29-41
Harvard School of Public Health (2008) Fats and cholesterol: Out with the bad, in with the good. in: The Nutrition Source,
Holland, B., Welch, A.A., Unwin, I.D., Buss, D.H., Paul, A.A., Southgate, D.A.T. (1991) The composition of foods. London: Royal society of chemistry and the ministry of agriculture, fisheries and food
Ivanovic, S. (2011) Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat. African Journal of Biotechnology, 10(80)
Ivanovic, S.D., Stojanovic, Z.M., Nesic, K.D., Pisinov, B.P., Baltic, M.Ž., Popov-Raljic, J.V., Đurić, J.M. (2014) Effect of goat breed on the meat quality. Hemijska industrija, vol. 68, br. 6, str. 801-807
Ivanović, S., Pavlović, I. (2015) Meso koza - bezbedna namirnica. Beograd: Naučni institut za veterinarstvo Srbije, pp 245
Ivanović, S., Teodorović, V., Baltić, M. (2012) Kvalitet mesa - biološke i hemijske opasnosti. Beograd: Naučni institut za veterinarstvo Srbije
Ivanović, S., Stojanović, Z., Pisinov, B., Nesić, K., Pihler, I., Maksimović, N., Stanisić, N. (2012) Influence of slaughter age on meat quality of goat. in: 15th International Feed Technology Symposium 'Feed-to-food'/cost feed for health joint Workshop', October 03-05, Novi Sad, Proceedings, 284-289
Lawrie, R.A. (1981) Nutrient variability due to species and product. in: Franklin K.R., Davis P.N. [ed.] Meat in Nutrition and Health, Chicago, USA: National Livestock and Meat Board
Madruga, M.S., Bressan, M.C. (2011) Goat meats: Description, rational use, certification, processing and technological developments. Small Ruminant Research, 98(1-3): 39-45
Madruga, M.S., de Medeiros, E.J.L., de Sousa, W.H., Cunha, M.das G.G., Filho, J.M.P., Queiroga, E. (2009) Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems. Revista Brasileira de Zootecnia, 38(3): 547-552
Palmquist, D.L., St-Pierre, N., McClure, K.E. (2004) Tissue fatty acid profiles can be used to quantify endogenous rumenic acid synthesis in lambs. Journal of nutrition, 134(9): 2407-14
Santos, V.A.C., Silva, S.R., Azevedo, J.M.T. (2008) Carcass composition and meat quality of equally mature kids and lambs. Journal of animal science, 86(8): 1943-50
Sheridan, R., Hoffman, L.C., Ferreira, A.V. (2003) Meat quality of Boer kids and mutton Merino lambs 1 commercial yields and chemical composition. Animal Science Journal, 63-71; 76
Stanisz, M., S`losarz, P., Adam, G. (2009) Slaughter value and meat quality of goat kids with various share of Boer blood. Animal Science Papers and Reports, 189-197; 27
USDA (2001) Nutrient database for standard reference. Washington, DC: U.S. Government Printing Office, release 14
Webb, E.C., Casey, N.H., Simela, L. (2005) Goat meat quality. Small Ruminant Research, 60(1-2): 153-166


article language: English
document type: Review Paper
DOI: 10.2298/BAH1602111I
published in SCIndeks: 02/02/2017

Related records

Tehnologija mesa (2014)
Changes in the quality of goat meat in the production of smoked ham
Ivanović Snežana, et al.

Arhiv za farmaciju (2005)
Use of dietary supplements for children
Stanković Ivan, et al.

Hrana i ishrana (2005)
Vitamins' and minerals' dietary supplements for children
Miletić Ivanka, et al.

show all [6]