Effects of diet and live weight at slaughter on kid meat quality

Forty male twin kids of the Majorera breed were used in a 2×2 design, in which the diet, suckled on dam (SD) or milk replacer (MR) and live weight at slaughter (6 or 10kg) were the main variables. Muscle pH and colour (CIE, L*a*b*) were determined in the longissimus (LD), semimembranosus (SM) and triceps brachii (TB) muscles, immediately after slaughter and chilling (24h). Water-holding capacity, shear force, chemical composition (moisture, fat, protein and collagen content and solubility) were determined. Muscle fibre populations were also studied. SD kid meat was slightly more tender and juicy, and the Chroma value was lower than in MR animals. The meat from the kids that were slaughtered at 10kg was significantly darker in all muscles tested and slightly less tender 6kg LWS kid meat had more moisture and less protein than that of 10kg LWS kids. Muscle fibre area was statistically higher in the 10-kg LWS kids. It was concluded that the meat quality of the heavier kids was not significantly different from that of the lighter kids and that slaughter at the greater weight would result in more meat being marketed.