The quality of meat and edible by-products from kids with different inheritance of Boer goat

- No effect of Boer genes on the share of by-products in kids' body weight was found.
- No effect of Boer genes on pH, EC, protein and dry matter content was found.
- Boer crossbreds products had a higher extraction fat content.
- Boer genes affected the thermal drip, WHC and colour of the kid muscles.
- The kid edible by-products were found to have a high nutritional quality.

The purpose of this study was to investigate the influence of the Boer breed on the quality characteristics of the three muscles: m. longissimus, m. semimembranosus, m. supraspinatus and five edible by-products: the tongue, liver, lung, heart and kidneys. The purpose of the study also included investigating the differences between the indicated points of measurement (understood as the particular muscles and organs). The presented research was undertaken to increase the available information on the physicochemical traits of goat meat and organs. The study was conducted on the samples of muscles and organs obtained from 72 male kids divided into four breed groups: the Polish White Improved (WI) and three crossbred groups having various shares of Boer (B) genes (1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI). No influence of genotype was found for: the edible by-products share in kid body weight, pH1,24,48,72, and electrical conductivity EC1,24,48,72 measurements and the chemical composition of muscles and organs. However, the extraction fat content in the m. longissimus, m. semimembranosus, the liver and the kidney was affected by the genotype. The measurements of the water holding capacity (WHC) and thermal drip (TD) for m. supraspinatus and m. longissimus showed a genotype effect. The colour (L*) of all muscles was also shown. All the analysed points of measurement differed significantly considering the values of their physiochemical traits. The correlations between pH24 and EC24 with the following measurements of pH48, pH72, and EC48, EC72 and other carcass quality indicators, were low or quite low. The relationship between pH24,48,72 and EC48,72, on the other hand, had a moderate significance.