Study On Comparison Of Carcass Characteristics And Carcass Cutting Methods Of Shanbei Cashmere Goats At Different Age

An accumulating number of consumers purchase lamb products and have increasingly concept of high-quality.The experiment was conducted to investigate the effect of slaughter age on the meat quality and processing characteristics of Shanbei cashmere goats,and proposes different carcass cutting schemes,which would provide nutrient parameters and theoretical reference for the processing of Shanbei cashmere goats and segmentation of high quality cuts.The trial randomly selected 12 Shanbei cashmere goat ewes from the farm and each group contain 3 goats representing 4-month-old,6-month-old,12-month-old and adult?average at 19-month-old?.They were fed under confined,routine management,moderate nutrition and disease-free.The trial animals were slaughtered to analyze the carcass characteristics and meat quality when the goats at the specified age.The main results were as follows:1.Pre-slaughter live weight,carcass weight,kidney weight and eye muscle area were increased significantly with the increasing slaughter age?P<0.05?.The L*value and b*value of meat color were decreased with increasing age,but the value of a*was decreased after 12months age.There was no significant difference on pH_45min value at different ages?P>0.05?,and the 4 months age goats had higher pH_24h value than other ages.With the increasing age,shear force value and water loss rate increased significantly?P<0.05?,while drip loss decreased significantly?P<0.05?.Cooking percentage increased with age before 12 months of age?P<0.05?,while it began to decline after that.The concentrations of dry matter,the energy?dry matter basis?,crude protein and ether extract were increased significantly with age?P<0.05?,but there was no significant difference between 12 months age and adult goat?P>0.05?.The contents of phenylalanine,lysine,threonine,leucine,isoleucine,valine,asparticacid,serine,glutamicacid,alanine,tyrosine,histidine and arginine of the longissimus dorsi increased significantly with age?P<0.05?.After reaching 12 months of age,it became stable,and there was no significantly change in methionine,proline,glycine and cysteine?P>0.05?.Fatty acid compositions of longissimus dorsi significantly were changed at 4 age groups?P>0.05?.The results of the trial showed that the meat quality of Shanbei cashmere goats at different ages was different.As the age increased,the tenderness of the flesh declined,the meat color darken,the water retention capacity decreased,while protein and amino acid content increased,and the amino composition was relatively stable,fatty acid composition improved.Pre-slaughter live weight was significantly positive correlated with carcass weight,kidney weight,GR values and eye muscle area?P<0.01?,negatively correlated with pH value,and positively correlated with shear force,water loss rate,and cooking percentage.Eye muscle area and GR values were negative correlation with pH,and positive correlation with shear force,water loss rate and cooking percentage,pH value was negatively correlated with water loss rate,and positively correlated with cooking percentage and drip loss,shear force was negatively correlated with pH,drip loss,cooked meat rate,and water loss rate.2.Refered to the international segmentation specifications and the domestic carcass segmentation methods,this study suggested a novel carcass cutting methods for different ages Shanbei cashmere goats.There were different cuts items and segmentation varieties at different ages.The 4-month-old goats carcass was divided into seven cuts?neck,square cut shoulder,fore shank,rib and loin,breast and flap,leg-chump on shank off and hind shank?;the 6-month-old goats were divided into eight cuts?neck,square cut shoulder,fore shank,rib,loin,breast and flap,leg-chump on shank off and hind shank?;the 12-month-old goats were divided into ten cuts(neck,square cut shoulder,fore shank,rib,loin,breast,flank,rump,thigh and hind shank;the adult goats were divided into twelve cuts?neck,square cut shoulder rolled,shoulder rack,fore shank,rib,loin,breast,flank,rump,cuts on femur,cuts under femur and hind shank?.The results of this experiment showed that there were no un-shaped cuts in carcass cutting at different ages.The division of high-quality cuts like shoulder and leg were more meticulous,but fore and hind shank were no re-divided for the useless edible value.Overall,the cutting method could meet the need of the domestic and international high-quality cuts products.