Effects of fattening duration on carcass and meat quality traits of Saanen × Hair goat (G1) hybrid male kids fattened in different fattening systems Tufekci Hacer1,,*, Olfaz Mustafa2 Yozgat Bozok University, Agricultural Faculty Department of Animal Science, 66100, Yozgat, Turkey 1Yozgat Bozok University, Agricultural Faculty Department of Animal Science, 66100, Yozgat, Turkey 2Ondokuz Mayis University, Agricultural Faculty Department of Animal Science, 55139, Samsun, Turkey *Corresponding author's e-mail: hacer.tufekci@bozok.edu.tr
Online published on 1 August, 2019. Abstract This study was conducted to investigate the effects of fattening duration on carcass and meat quality traits of Saanen x Hair Goat (G1) hybrid male kids fattened in intensive, semi-intensive and extensive fattening systems. Two different slaughter times (120 and 150 days) were applied. Slaughterhouse weights of the kids for 120 and 150-days were measured as 31.22 kg and 31.03 kg in intensive fattening, as 30.08 kg and 27.26 kg in semi-intensive fattening and as 28.69 kg and 28.72 kg in extensive fattening system respectively. Hot carcass weights were measured as 15.29 kg and 15.98 kg in intensive fattening, as 14.48 kg and 12.85 kg in semi-intensive fattening and as 13.85 kg and 13.8 kg in extensive fattening system respectively. With regard to meat quality traits of pH24, pH45, water holding capacity, passive water loss and cooking loss, significant differences were not observed between fattening systems and between fattening durations. Warner-Bratzler peak shear forces decreased with prolonged fattening duration and the greatest marbling score was observed in 150-day intensive fattening system. Top Keywords Carcass components, Fattening duration, Fattening system, Meat quality, Saanen x Hair Goat (G1). Top |