A survey of the meat goat industry in Queensland and New South Wales. 1. General property information, goat and pasture management.

This study aimed to survey farmers knowledge and practices on the management of pastures, stocking rates and markets of meat goat-producing enterprises within New South Wales and Queensland, Australia. An interview-based questionnaire was conducted on properties that derived a significant proportion of their income from goats. The survey covered 31 landholders with a total land area of 567 177 ha and a reported total of 160 010 goats. A total of 55% (17/31) of producers were involved in both opportunistic harvesting and commercial goat operations, and 45% (14/31) were specialised seedstock producers. Goats were the most important livestock enterprise on 55% (17/31) of surveyed properties. Stocking rate varied considerably (0.3?9.3 goats/ha) within and across surveyed properties and was found to be negatively associated with property size and positively associated with rainfall. Overall, 81% (25/31) of producers reported that the purpose of running goats on their properties was to target international markets. Producers also cited the importance of targeting markets as a way to increase profitability. Fifty-three percent of producers were located over 600 km from a processing plant and the high cost of freight can limit the continuity of goats supplied to abattoirs. Fencing was an important issue for goat farmers, with many producers acknowledging this could potentially add to capital costs associated with better goat management and production. Producers in the pastoral regions appear to have a low investment in pasture development and opportunistic goat harvesting appears to be an important source of income.

Growth and Carcase Characters of Progeny from Caprine Feral Does Mated to Boer or Feral Bucks in Western Queensland

In recent years significant numbers of Australian goats have been harvested from the feral population to supply a strong demand for export of meat. In addition large numbers of feral does have been domesticated to increase breeding herds in western Queensland. Introduction of the Boer breed to Australia as a specialist meat goat may provide a genetic means for improving the productive performance of the Australian feral. The present paper reports growth and carcase attributes of feral and Boer x feral genotypes born in 1998 and birthweight of those born in 1999. Animal production for a consuming world : proceedings of 9th Congress of the Asian-Australasian Association of Animal Production Societies [AAAP] and 23rd Biennial Conference of the Australian Society of Animal Production [ASAP] and 17th Annual Symposium of the University of Sydney, Dairy Research Foundation, [DRF]. 2-7 July 2000, Sydney, Australia.

Étude prospective des causes de mortalité chez l'espèce caprine avec emphase sur la lymphadénite caséeuse

En Amérique du Nord, et particulièrement au Canada, il y a très peu de données sur l’incidence des causes de mortalité chez l’espèce caprine. Le premier objectif de cette étude était de déterminer les principales causes de mortalité chez les chèvres au Québec. Depuis 2006, avec l’arrêt de la vaccination contre la lymphadénite caséeuse, les éleveurs de caprins laitiers et de boucherie du Québec ont rapporté une recrudescence des abcès chez leur bétail. Le second but de cette étude était de déterminer l’importance de la lymphadénite caséeuse dans le dépérissement et la mortalité des chèvres du Québec. Cent-cinquante-deux chèvres provenant de 13 élevages différents ont été soumises pour nécropsie et la cause de mortalité, de même que la présence d’abcès (s’il y a lieu), leur localisation et leur cause furent compilés. Les mortalités proportionnelles étaient, par ordre décroissant : l’entérotoxémie de type D (n= 26; 17,1%), la pneumonie (n= 21; 13,8%), la paratuberculose (n= 16; 10,5%), listériose encéphalitique (n= 10; 6,6%), la toxémie de gestation (n= 8; 5,3%), l’arthrite-encéphalite caprine (n= 7; 4,6%) et la lymphadénite caséeuse (n= 6; 3,9%). La lymphadénite caséeuse a été diagnostiquée chez 24,3% des chèvres soumises, mais sans être une cause majeure de dépérissement ou de mortalité. Les abcès étaient internes dans 54,1% des cas. Au total, la paratuberculose a été diagnostiquée chez 29 chèvres (16 en étant décédées) et fut considérée comme une cause majeure de dépérissement, d’émaciation et de mortalité. Le développement et l’implantation de mesures préventives contre cette maladie seraient donc à envisager dans le futur.

Características de carcaça e qualidade de carne de cabritos Saanen alimentados com ração completa farelada, peletizada e extrusada

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito da restrição alimentar sobre algumas características de carcaça de cabritos F1 Boer X Saanen

Objetivou-se com este trabalho avaliar o efeito da restrição alimentar nas características de carcaça de cabritos F1 Boer x Saanen. Foram utilizados 21 cabritos, pesando 15 kg de PV, distribuídos em três tratamentos (0, 30 e 60% de restrição). O consumo dos animais do tratamento 0% de restrição determinavam o consumo dos animais dos tratamentos 30 e 60% de restrição. Quando os animais do nível de restrição 0% atingiam 25 kg, estes juntamente com seus pares foram submetidos a jejum de sólido de 24 h e de líquido de 16 h. O abate ocorreu mediante descarga elétrica, seguido de sangria e retirada dos órgãos. Os ganhos de peso foram de 211,03, 126,15 e 11,71g/dia; a eficiência alimentar de 0,20, 0,18 e de 0,03; os pesos de abate de 25,44, 20,91 e 15,82kg para os tratamentos 0, 30 e 60% de restrição, respectivamente. O rendimento de carcaça quente, de carcaça fria e biológico não foram influenciados pela restrição alimentar. Somente a proporção da paleta e a do lombo foram influenciados pela restrição alimentar, com aumento linear do rendimento da paleta e decréscimo linear do rendimento do lombo. Houve efeito da restrição na redução do rendimento de gordura e aumento da proporção de osso. A restrição alimentar em níveis moderados, permitiu a obtenção de carcaças de boa qualidade, com bom rendimento, elevada proporção de músculo e baixa participação de gordura e, dependendo da relação custo:benefício, pode tornar-se boa alternativa para o produtor.

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.

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.

Study of Tenderization Method of Old Goat Meat

The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat.  A total of 6 goats (approximately 3 years of age) were used in the study.  The meat was obtained from the hind leg (m. biceps femoris).  Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment.  The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution.  The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml).  Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means.  The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein.  It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005) Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulation

Priority list of endemic diseases for the red meat industries

This report provides a systematic review of the most economically damaging endemic diseases and conditions for the Australian red meat industry (cattle, sheep and goats). A number of diseases for cattle, sheep and goats have been identified and were prioritised according to their prevalence, distribution, risk factors and mitigation. The economic cost of each disease as a result of production losses, preventive costs and treatment costs is estimated at the herd and flock level, then extrapolated to a national basis using herd/flock demographics from the 2010-11 Agricultural Census by the Australian Bureau of Statistics. Information shortfalls and recommendations for further research are also specified. A total of 17 cattle, 23 sheep and nine goat diseases were prioritised based on feedback received from producer, government and industry surveys, followed by discussions between the consultants and MLA. Assumptions of disease distribution, in-herd/flock prevalence, impacts on mortality/production and costs for prevention and treatment were obtained from the literature where available. Where these data were not available, the consultants used their own expertise to estimate the relevant measures for each disease. Levels of confidence in the assumptions for each disease were estimated, and gaps in knowledge identified. The assumptions were analysed using a specialised Excel model that estimated the per animal, herd/flock and national costs of each important disease. The report was peer reviewed and workshopped by the consultants and experts selected by MLA before being finalised. Consequently, this report is an important resource that will guide and prioritise future research, development and extension activities by a variety of stakeholders in the red meat industry. This report completes Phase I and Phase II of an overall four-Phase project initiative by MLA, with identified data gaps in this report potentially being addressed within the later phases. Modelling the economic costs using a consistent approach for each disease ensures that the derived estimates are transparent and can be refined if improved data on prevalence becomes available. This means that the report will be an enduring resource for developing policies and strategies for the management of endemic diseases within the Australian red meat industry.