Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed

SIMPLE SUMMARY: The aim of this study was to investigate the influence of male goat kid breeds on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of fresh meat. The meat of the Carpathian kids was characterised by a lower content of protein and cholesterol, and a higher content of fat. Despite the higher collagen content, the meat was characterised by lower shear force, less hardness and chewiness, being a more delicate meat compared to the meat from Saanen goats. The meat of native goats was higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The fat of Carpathian goat meat was characterised by a higher content of monounsaturated acids and a more favourable (lower) saturation index. ABSTRACT: Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat. Breeding of local breeds such as the native Carpathian goat has been gaining importance in recent years, which creates an opportunity for the development of the goat meat market. The aim of this study was to investigate the influence of goat breed on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of meat. The research material consisted of Carpathian goats from the NRIAP experimental plant located in the southern part of Poland, and goats from a farm keeping Saanen goats in south-eastern Poland. Ten male goat kids from each breed were taken to the NRIAP farm. The quality of meat obtained from the leg (m. biceps femoris) of male goat kids about 150 days old at slaughter was analysed. The meat of the Carpathian goat was characterised by a lower content of protein and cholesterol (p < 0.01), and a higher content of fat and general collagen compared to the meat from Saanen goats (p < 0.05). Cholesterol content in goat meat of both breeds was similar and ranged from 55.08 mg/100 g (Carpathian) to 56.79 mg/100 g (Saanen). Despite the higher collagen content, the goat meat of Carpathian breeds was characterised by lower shear force, less hardness (p < 0.05) and chewiness, being a more delicate meat. The fat of Carpathian goat breeds was characterised by a higher content of monounsaturated acids, mainly C 18:1n:9, and a more favourable (lower) saturation index, S/P (p < 0.05). The meat of Carpathian goats was characterised by a higher health-promoting quality compared to the meat from Saanen goats. In the goat meat of both breeds, there were no differences between the total content of exogenous and endogenous amino acids. The essential/nonessential amino acids (EAA/NEAA) ratio in the meat of the analysed breeds was 0.88:0.89. However, the meat of the Carpathian goats was statistically significantly higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The obtained results confirm the high quality of the meat of the local Carpathian breed in comparison to the Saanen breed.