Influencia de la raza y el peso de sacrificio o el sistema de lactancia sobre la composición química de la carne de cabrito

Abstract

On 210 animals from 7 different Spanish goat breeds: five of meat purpose slaughtered at two different weights (4 and 7 kg) and two of milk aptitude reared under artificial or natural milk system and slaughtered at 4 kg were studied. Longissimus thoracis muscle was analyzed in proximate chemical composition and fatty acids. Breed effect was not significant in chemical analysis in milk breeds and only fat percentage was affected to the meat breeds. Also, rearing system, in milk aptitude breeds, affected only fat percentage with a significant interaction between both effects. Breed effect was much more important on fatty acid composition that slaughter weight or rearing system, especially in the PUFA group. Both n6/n3 and PUFA/SFA ratios were quite similar to the nutritional recommendations.