| Abstract |
Six female Norwegian lambs (29 kg body weight, 8 months old), six castrated Norwegian goats (27 kg
body weight, 10 months old) and six castrated Cashmere goats (20 kg body weight, 8 months old) were
used to study the relative potential of Norwegian lambs, Norwegian goats and Cashmere goats for meat
production. Animals were fattened on silage and commercial concentrate before slaughter. Lamb meat
had 4 % lower (P < 0.05) proteins and 13% higher (P < 0.05) fat content than goat meats. Moreover, m. longissimus
dorsi samples from lambs were less red (a*) (P < 0.05) and had lower colour intensity (C) and
wider hue angle (H) than that from goats. Meat from lambs and Cashmere goats had higher proportions
of saturated fatty acids (SFA) (P < 0.001), especially stearic acid and lower ones for total unsaturated fatty
acids (TUFA) and monounsaturated fatty acids (MUFA) than the meat from Norwegian goats. Sensory
panellists scored lamb meat fattier, juicier and more tender than goat meats. Meat from Cashmere goats
scored highest (P < 0.05) in whiteness, and lowest (P < 0.05) in both colour tone and colour intensity. It is
concluded that, since C18:0 was the main contributor of SFA in meat from Norwegian lamb and Cashmere
goats, meats from them are nutritionally comparable to that from Norwegian goats. However, the higher
proportion of SFA in Norwegian lambs and Cashmere goats may increase hardness of fat and being easily
solidified upon cooling, may influence meat palatability. |
| Reference |
Mushi, D.E., Eik, L.O., Thomassen, M.S., Sørheim, O., Ådnøy, T. 2008. Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production – Carcass, meat, chemical and sensory characteristics. Meat Science, Vol 80, pp 842-850. |
Magny Thomassen
Oddvin Sørheim
