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<p>Slaughter age is considered as a crucial factor that influences carcass composition and meat quality in goats. This study examined the impact of varying slaughter ages on the carcass traits and meat quality of indigenous Beni Arouss goats from northern Morocco. A total of 24 male kids were slaughtered at three different ages: 8 months (<i>n</i> = 8), 11 months (<i>n</i> = 8), and 14 months (<i>n</i> = 8). We evaluated various carcass characteristics, physicochemical properties, and the fatty acid profiles of the goat meat. The results revealed that slaughter age significantly influenced several carcass parameters. Carcass length significantly increased with age (42.56 vs. 92.88&#xa0;cm) also perirenal fat substantially increased from 13.95 to 281.59&#xa0;g. Additionally, meat quality traits, such as ultimate pH of the <i>Longissimus dorsi</i> (LD) and <i>Semimembranosus</i> (SM) were significantly affected by slaughter age, additionally to fat content, and moisture levels. The color of the <i>Longissimus dorsi</i> was darker in older goats (L* = 18.30 compared with 22.50 and 20.16 in younger goats). The fatty acid profile of the 14- and 11-month-old goats was characterized by higher omega-3 levels, while the 8-month-old goats showed increased MUFA/PUFA ratio and elongation index. No significant effects were detected for the remaining indices. These findings indicate that the younger goats are the most suitable for meat production, depending on specific production goals and market preferences.</p>

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Effect of slaughter age on carcass characteristics and meat quality of Northen Morocco Beni Arouss goat

  • 期刊论文

  • 发表日期：

    2026年3月20日

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  • Asma Al Rharad,
  • Abderrahman Bouassab,
  • Mohammed Ayadi

摘要

Slaughter age is considered as a crucial factor that influences carcass composition and meat quality in goats. This study examined the impact of varying slaughter ages on the carcass traits and meat quality of indigenous Beni Arouss goats from northern Morocco. A total of 24 male kids were slaughtered at three different ages: 8 months (n = 8), 11 months (n = 8), and 14 months (n = 8). We evaluated various carcass characteristics, physicochemical properties, and the fatty acid profiles of the goat meat. The results revealed that slaughter age significantly influenced several carcass parameters. Carcass length significantly increased with age (42.56 vs. 92.88 cm) also perirenal fat substantially increased from 13.95 to 281.59 g. Additionally, meat quality traits, such as ultimate pH of the Longissimus dorsi (LD) and Semimembranosus (SM) were significantly affected by slaughter age, additionally to fat content, and moisture levels. The color of the Longissimus dorsi was darker in older goats (L* = 18.30 compared with 22.50 and 20.16 in younger goats). The fatty acid profile of the 14- and 11-month-old goats was characterized by higher omega-3 levels, while the 8-month-old goats showed increased MUFA/PUFA ratio and elongation index. No significant effects were detected for the remaining indices. These findings indicate that the younger goats are the most suitable for meat production, depending on specific production goals and market preferences.