Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat

Chemical composition, cholesterol levels, fatty acid profile, meat taste, and quality parameters were evaluated in 48 buck kids from goats of the Guanzhong Dairy breed (Group G) and their crosses (Group F1: 1/2 Boer♂ × 1/2 Guanzhong Dairy♀; Group F2: 3/4 Boer♂ × 1/4 Guanzhong Dairy♀; Group F3: 7/8 Boer♂ × 1/8 Guanzhong Dairy♀) at different ages of slaughter (6, 8 and 10 months). Results indicated that grading hybridization (P < 0.05) affected meat nutritive value. The muscle of hybrid goats had lower crude fat and cholesterol, higher crude protein, and greater proportion of C18:2 and C18:3 than that of Group G at each age. Group F1 goats had better (P < 0.05) desirable fatty acid (DFA) and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratios and greater (C18:0 + C18:1/C16:0) ratios (P < 0.01) than those of the other genotypes. Furthermore, the muscles of hybrid goats were tenderer and juicier compared to Group G. In all four groups, cholesterol levels increased (P < 0.01), muscle color became redder (P < 0.05) and tenderness decreased (P < 0.05) with increasing age. The low level of lipids and cholesterol, good meat quality, and the higher ratio of unsaturated to SFA in Group F1 indicate better quality for human consumption.