STUDY ON THE NUTRITIONAL QUALITY OF GOAT MEAT REARED IN FREE-RANGE SYSTEM
Gabriela Frunză, M. Pop
The purpose of this research was the nutritional quality appreciation of goat meat reared in free-range system. Were collected different muscle groups (muscles Longissimus Dorsi, Triceps Brachi, Semimembranosus) and the main edible offal (heart, liver, kidneys) from 12 specimens of young goat, aged four months, indigenous Carpathian breed. It was determined the content of proteins, lipids, collagen and water using automatic analyzer Food Check (infrared spectrophotometer); the mineral substances were determined by calcination and the non-nitrogenous extractive substances and energy value were determined by calculation based on classic formulas. Analysis of results, including by gender, using statistical methods and analysis of variance (ANOVA) revealed insignificant differences for analyzed muscle groups (eg. for Longissimus dorsi muscle: 1.6% fat, 22.05% protein, 4.45% collagen, 1.19% crude ash and 76.15% water), while edible offal composition analysis indicated a higher proportion of fat and respectively lower protein and water (eg. to heart: 5,03% fat, 20.67% protein, 4.0% collagen, 1.15% crude ash and 73.13% water).
Key words: goat, meat, proteins, lipids, collagen