Consumer health maintenance related to goat meat fatty acids composition and distribution as influenced by some non genetic factors

Meat health related issues as perceived by the consumers has become motivators for liking and purchasing of meat products in developed world with a high incidence of cardiovascular disease. Apart from the genetics of the animal desirable goat meat quality production is affected by various known non genetic factors of which could be manipulated to modify the composition and distribution of fatty acids and other biochemical and physical meat quality properties. Knowledge of these as individual factors and/or their combined influence is essential for efficient and desirable meat production which is safe for human consumption. There has been an observed distinctive association of individual levels of non genetic factors such as diet, castration and muscle type with composition and distribution of fatty acids in goat meat which corroborates results reported for other species of animals worldwide.