Castration and slaughter age effects on fat components of “Mestiço” goat meat

Abstract

The effect of castration and slaughter age on fat, cholesterol, phospholipids and fatty acid contents was determined for muscles of native Brazilian goat meat. Groups of castrated and intact “Mestiço” goats were slaughtered at 175, 220, 265 and 310 days of age. Castration and slaughter age had a significant effect on total cholesterol and fatty acids contents. The cholesterol content increased with advance in slaughter age. Meat from castrated goat had a higher cholesterol content than that from intacts. Goat muscle contained mostly C18:1 (38–44%), C18:0 (23–25%), C16:0 (18–21%), and C18:2 (4–6%) fatty acids. There were no differences in levels of saturated, unsaturated and polyunsaturated fatty acids among the four groups slaughtered at different intervals. Castrated goat meat contained significantly greater unsaturated and polyunsaturated fatty acids than that of intacts. Total fat and total phospholipids percentages ranged from 3.0 to 3.4 g/100 g and 10.6 to 11.1 mg/100 g, respectively for intact and castrated goats.