Slaughter Performance and Nutritional Composition Analysis of Tibetan Purple Cashmere Goats at Different Age Stages in Northwest Tibet
To investigate the meat performance of Tibet-an purple cashmere goats under grazing conditions,this study selected 14 Tibetan purple velvet goat ewes at different age stages(6 individuals aged≤3 years and 8 individuals aged＞3 years)from the Ali area of Tibet.The slaughter performance and basic nutritional composition indicators of goat meat were carefully measured.The results showed that:(1)There was no significant difference in dressing percentage and meat to bone ratio between the two age groups(P＞0.05).(2)The moisture,pH,protein,and fat content in goat meat were 71.96％,5.9,19.56％,and 4.96％respectively,all meeting national standards.The cholesterol content averaged 44.92 mg/100 g,indicating low cholesterol food.The volatile basic nitrogen was 10.39 mg/100 g,lower than the national stand-ard(≤15 mg/100 g),meeting safety standards.There was no significant difference in each indicator between the two age groups(P＞0.05).(3)The amino acid content was rich,with an average content of 1.79％for limiting amino acid ly-sine and 7.61％for essential amino acids.(4)There was no significant difference in saturated fatty acids between the two age groups(P＞0.05).Unsaturated fatty acids were abun-dant,with average contents of 45.32％for monounsaturated fatty acids and 4.34％for polyunsaturated fatty acids.The content of polyunsaturated fatty acid linoleic acid was signifi-cantly higher in the age group≤3 years compared to the age group＞3 years(P=0.006).(5)The variety of mineral ele-ments was rich,with the highest content of zinc and selenium reaching 29.61 mg/kg and 0.05 mg/kg respectively,indica-ting a high level.Heavy metal elements were all below na-tional standards.The content of vitamin E and vitamin B1 was high,and the content of vitamin B1 in the age group≤3 years was significantly higher than that in the age group＞3 years(P=0.035).The above results indicate that Tibetan purple cashmere goat meat is rich in amino acids,unsaturated fatty acids,trace elements,and vitamins,with low levels of harmful metal elements.Its meat quality is excellent,meeting national green food standards,and it is a high-quality lamb product.
万方数据
维普
