Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production – Carcass, meat, chemical and sensory characteristics

Six female Norwegian lambs (29 kg body weight, 8 months old), six castrated Norwegian goats (27 kg body weight, 10 months old) and six castrated Cashmere goats (20 kg body weight, 8 months old) were used to study the relative potential of Norwegian lambs, Norwegian goats and Cashmere goats for meat production. Animals were fattened on silage and commercial concentrate before slaughter. Lamb meat had 4 % lower (P < 0.05) proteins and 13% higher (P < 0.05) fat content than goat meats. Moreover, m. longissimus dorsi samples from lambs were less red (a∗) (P < 0.05) and had lower colour intensity (C) and wider hue angle (H) than that from goats. Meat from lambs and Cashmere goats had higher proportions of saturated fatty acids (SFA) (P < 0.001), especially stearic acid and lower ones for total unsaturated fatty acids (TUFA) and monounsaturated fatty acids (MUFA) than the meat from Norwegian goats. Sensory panellists scored lamb meat fattier, juicier and more tender than goat meats. Meat from Cashmere goats scored highest (P < 0.05) in whiteness, and lowest (P < 0.05) in both colour tone and colour intensity. It is concluded that, since C18:0 was the main contributor of SFA in meat from Norwegian lamb and Cashmere goats, meats from them are nutritionally comparable to that from Norwegian goats. However, the higher proportion of SFA in Norwegian lambs and Cashmere goats may increase hardness of fat and being easily solidified upon cooling, may influence meat palatability.