Castration and slaughter age effects on nutritive value of the "mestiço" goat meat

Groups of castrated male and intact "mestiço" goats were slaughtered at 175, 220, 265 and 310 days of age. After slaughter the carcasses were chilled for 24 h at 2°C, and pH, Aw, Ca, Fe, P, moisture, ash, protein and fat were determined on the total lean. Slaughter age had a significant (p<0.01) effect on moisture, protein, iron, calcium and pH. Calcium content was influenced by castration and the slaughter age×castration interaction was significant (p<0.01) for iron content. Meat from castrated males contained less moisture and protein and more fat, ash, iron and calcium than did meat from intact males. The fat, protein and iron content increased with increasing slaughter age, while moisture decreased. Composite results indicate slaughtering "mestiço" goats at 310 days exert favourable effects on the parameters investigated. ©