Characterization of Goat Meat Quality Under Different Forage Feeding Regimes

In this study, we evaluated the effects of Bermuda grass and perennial ryegrass feeding on the proximate composition, shear force, fatty acid profile, and flavor characteristics of goat meat (rectus femoris). Thirty castrated Korean native black × Boer crossbred goats (10 months old) were divided into two groups (n = 15 per group) and fed forage-based diets consisting of 35% forage (either Bermuda grass or perennial ryegrass) and 65% commercial concentrate for 4 months. The Bermuda grass group showed a significantly higher fat content and lower shear force (p < 0.05), along with higher relative proportions of linoleic and α-linolenic acids. Aroma analysis revealed higher methanethiol and 2-methylheptanal levels in the Bermuda grass group, whereas taste profiling revealed a stronger umami flavor and lower sourness and saltiness. Overall, Bermuda grass feeding may improve selected meat quality characteristics of goat meat without adversely affecting growth performance. However, its nutritional implications should be interpreted cautiously because of the lower UFA/SFA ratio observed in the present study.