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Carcass yield and physico-chemical characteristics of meat of French Alpine suckling goat kids

Gwendolyne Peraza-Mercado1*, Ezequiel Rubio-Tabarez1, Benjamín Alfredo Piña-Cárdenas2, Mateo Itzá-Ortiz1, Ana Paulina Contreras-Dolz1, Anel Martín del Campo-Velazco1, Claudia Aracely Olivares-Mendoza1 and y Antonio Ramírez-Alemán1

1Universidad Autónoma de Ciudad Juárez, Departamento de Ciencias Químico Biológicas Av. Plutarco Elías Calles No.1210, Foviste Chamizal, Ciudad Juárez, Chihuahua, México C.P. 31210 Tel. (+52-656) 688-2100; 2Campo Experimental La Posta. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias. Km 22.5 Carretera Federal Veracruz- Córdoba. Paso del Toro, Medellín .Veracruz. México CP. 94277


In the state of Chihuahua, Mexico, raising goat suckling kids was proposed as an alternative to the emerging economic development as means to sustain the activity. The goat population is predominantly composed of French Alpine breed. The aim of this study was to assess the performance, carcass characteristics and meat quality of ten suckling kids of French Alpine breed. The results showed acceptable level for most of the parameters studied for carcass yield and characteristics such as live weight, hot carcass weight, hot carcass yield, cold carcass weight, cold carcass yield, carcass yield, mesenteric fat, as well as physico-chemical composition of the muscle Biceps femoralis in term of moisture, protein, fat, ash, pH and color. The study proposed that raising French Alpine breed male kids reaches at marking age at an early age to fulfill the demand of the consumers.

Keywords: Suckling kid; live weight; body components; French Alpine
To cite this article: Peraza-Mercado G, E Rubio-Tabarez, BA Piña-Cárdenas, M Itzá-Ortiz, AP Contreras-Dolz, AM del Campo-Velazco, CA Olivares-Mendoza and yA Ramírez-Alemán, 2014. Carcass yield and physicochemical characteristics of French Alpine suckling goat kids meat, slaughtered at 10-12 kg live weight. Res. Opin. Anim. Vet. Sci., 4(12): 650-653.

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