Benchmarks of Victorian commercial goat meat enterprises

The Australian goat meat industry has mostly processed feral goats for export. As goat meat markets mature there will be an increased demand for farmed goats to meet supply, especially into niche markets. Production benchmarking showed that Victorian commercial goat meat producers are located generally in areas with <500 mm rainfall, usually in conjunction with other livestock and cropping enterprises. On average, 67% of farm area, equal to 701 ha (range 55 – 4400 ha) was allocated to the goat enterprise. Commercial producers used Boer bucks, at an average mating rate of 2.2%, over Boer X or feral X does. Weaning rates averaged 99% (range 51 - 165%). There was a large range in husbandry ($0 - $3.07) and supplementary feeding ($6.75 - $9.60) expenditure. Fifty percent of producers indicated that they carried out regular faecal egg counts to assess worm burdens. Seasonal supply patterns showed that producers were supplying Christmas and Easter markets with a live weight range of 12 - 40 kg and an overall average live weight of 26 kg. The issues of concern identified by commercial growers were: internal parasitism, doe fertility, kid predation, kid growth rates, Johnes disease, and fencing security. This study indicated that there is considerable scope to improve the productivity of the Victorian commercial goat meat industry. Most producers supply smaller carcases on a strong seasonal basis. This supply pattern inhibits industry development.

Volatile flavour profile of goat meat extracted by three widely used techniques

Three procedures for the isolation of volatiles from grilled goat meat were compared: dynamic headspace entrainment on Tenax TA, simultaneous steam distillation-extraction, and solid-phase microextraction. Headspace entrainment on Tenax TA extracted the highest number of Maillard-derived volatile compounds. Two hundred and three volatile components were identified: 159 are reported for the first time in goat meat. Most of the volatiles detected (155) were lipid oxidation products, such as hydrocarbons, aldehydes, alcohols, ketones, carboxylic acids and esters. Forty-eight Maillard-derived compounds were identified. comprising pyrazines, pyrroles, thiophenes, furanthiol derivatives, alkyl and alicyclic sulphides, pyridines, and thiazoles. Some reported character impact compounds of cooked meat, e.g., 12-methyltridecanal, (EE)-2,4-decadienal, methional, and dimethyl trisulphide were identified in the volatile profile of goat meat, together with a series of C-2 to C-5 alkylformylcyclopentenes, which have been reported in cooked chicken, pork, beef and lamb, as being important for the characteristic flavour impression of different animal species. (C) 2009 Published by Elsevier Ltd.

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

Selected water-soluble precursors, including sugars, free amino acids and nucleotides, were quantified in raw and cooked goat meat, as a part of a study which the main aim was to better understand the aroma formation in goat meat. When compared with the same precursors in beef, lamb and chicken, levels in goat meat were generally similar, except for fructose and glycine, which were present at higher concentrations in goat meat. Fructose, glucose, IMP, and cysteine suffered the greatest losses during the cooking process and seem to be most involved in aroma formation in goat meat. The effects of these precursor changes on the volatile compound composition and formation process of them on cooked goat meat are discussed.

Using benchmarking to improve the financial and social sustainability of commercial goat meat, cashmere and mohair farms in Australia

Production and financial benchmarking was undertaken with commercially motivated mohair, cashmere and goat meat farmers in Australia. There were large differences in animal and fleece production and financial returns between the best and worst performing farms. Farmers and industry groups reported that the process and results were helpful and resulted in them changing management practices. Benchmarking demonstrated that there is substantial scope to increase productivity and profitability through improved genetic selection and improved management of pastures, breeding flocks and in kid survival and growth.

The role of objective and subjective evaluation in the production and marketing of goats for meat

Objective and subjective evaluations of goats for meat production are related to important determinants of production and profitability. The most important attributes in assessment of goats for market are: live weight; body condition score; and the age of goats. As goats grow, their carcass and body organs increase in weight in proportion to the empty body weight. For farmers and field workers the linear regression approach for estimating carcass weight by measuring live weight is the most suitable as it accounts for 88 to 97% of the variation in carcass, offal and boneless meat weight. Live weight scales or heart girth tapes should be used and the risks and errors associated with these methods are summarized. The proportion of a live goat that is the carcass, known as dressing percentage, increases from 35% to about 50% as goats grow. The usefulness and errors associated with dressing percentage in field estimation are discussed. A valuable subjective method for estimating the nutritional status of goats is the use of body condition scoring as it accounts for 60 to 67% of the variation in live weight change, carcass weight and fat reserves of goats. A method for body condition scoring and a similar fat scoring system are explained. Body condition score is also associated with mortality risk and reproductive performance of goats. The number of permanent incisors in the lower jaw of goats is a method of estimating the age of goats but is biased by differences in live weights of goats. The value and role of ultrasound scanning the carcasses of goats is summarized. For the marketing of kid meat no permanent incisors should have erupted. Other useful practices for the successful marketing of goat meat are discussed including: knowing market specifications and chemical withholding periods; animal health; prevention of bruising; identification of goats; size of consignments; timeliness; provision of paperwork. A checklist is provided. The use of subjective and objective assessment techniques in evaluating goats for meat production will provide the best results. Where only subjective assessment techniques are available they will provide satisfactory performance provided the skills have been learnt and are applied.

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Foram utilizados 78 cabritos de ambos os sexos e de cinco genótipos: raça Alpina, ½ Boer + ½ Alpina, ¾ Boer + ¼ Alpina, ½ Anglo-nubiana + ½ Alpina e tricross (½ Anglo-nubiana + ¼ Boer + ¼ Alpina), com peso médio inicial de 14,1 ± 2,5 kg. Objetivou-se avaliar os efeitos do genótipo, do sistema de terminação e do sexo sobre as características físico-químicas da carne. Os sistemas de terminação foram constituídos: ST1 - cabrito + mãe em pasto e ST2 - cabrito desmamado confinado. Os cabritos do ST1 foram mantidos em piquetes formados com Panicum maximum cv. Tanzânia e os do ST2 receberam dieta completa com 16% PB e 73% NDT. Os valores de pH, a* (teor de vermelho), Perda de Peso ao Cozimento (PPC) e porcentagem de Extrato Etéreo (EE) foram influenciados pelo genótipo. Os teores de vermelho (a*) e L* (luminosidade), PPC e porcentagens de umidade, proteína, EE e cinzas foram influenciados pelo sistema de terminação. O músculo longissimus dorsidos animais ½ BA apresentou as melhores características físico-químicas. Se a preferência do consumidor for por uma carne mais macia e com maior teor de gordura, as fêmeas são mais indicadas.

Goat meat production: Present status and future possibilities

The bulk of the world's goat population is found in South-East Asia and Africa, where goats are the major source of meat production. Unfortunately, lack of an organized goat meat industry and marketing structure in developing countries is primarily responsible for their poor export earnings compared to those in developed countries such as Australia and New Zealand. Goat meat is leaner than meat from other domestic red meat species as well as being comparable in terms of its nutritional constituents. Furthermore, there are few, if any, religious or cultural taboos limiting the consumption of goat meat. Development of a carcass grading system and a suitable infrastructure in developing countries are some of the key requirements needed to establish a sustainable goat meat industry in the world. With an increase in demand by consumers for low-fat red meat alternatives, the future of the goat meat industry looks promising.

A supply chain approach to meat goat industry development

The Victorian goat meat industry is a significant contributor to export earnings, which is derived largely from the harvest of feral goats. The potential for exports of farmed goat meat into Asian product markets is being developed in a supply chain approach with producers, processors, exporters and Asian importers. Producers have been networked in four locations to improve supply capability and participate in production and economic benchmarking. In the absence of an existing market for premium farmed goat meat, a larger group of producers are cooperating with a marketer to develop a niche market in the Asian food service sector. This presents a challenge to the group in developing commercial relationships and playing a role in the marketing of their goat meat.

Promoting kangaroo as a sustainable option for meat production on the rangelands of Australia

Implications •As kangaroo meat is sourced from native wildlife, conservation of the species is important in developing sustainable meat harvesting. Landholders, conservationists, and commercial meat producers need to work together to achieve this goal. •The production of high quality meat products from field-harvested carcasses can be augmented through a better understanding of the impact that field conditions and carcass handling have on final meat eating quality. •Food safety is also paramount, with measures taken to minimize the impacts of parasitism and microbial contamination. Any breaches of inspection protocols can only serve to undermine consumer confidence and viability of the industry.

Caracterização da caprinocultura nas microrregiões da chapada do Apodi e de Angicos do Estado do Rio Grande do Norte

The objectives of this study were to characterize the goat production systems and to identify the factors limiting the production chain and develop solutions to improve the goat industry in the Rio Grande do Norte State, Brazil. One hundred and sixty two questionnaires were applied to goat farmers looking for productive, economic and social information about the utilized systems in the micro regions of Chapada do Apodi and Angicos. The majority producers interviewed were male, aging from 31 to 50 years old, attended elementary school, associated to farm organizations and living with his family on farm. Their main concerns are feeding the heard and animal theft. Their average farmlands areas range from 11 to 50 hectares. Goat meat is the main production in Chapada do Apodi whereas milk is produced by farmers in Angicos micro region. The majority of goat production works with an extensive system, with low technological inputs. It was detected that the meat and milk production as the marketing of goat products is not well conducted. Other point to be improved is to increase the meat and dairy goat products to be available for consumers. Goat systems for meat and milk production has great to potential for this micro regions, although public policies for an organized supply chain is needed