Terminal Crossbreeding of Murciano-Granadina Goats with Boer Bucks: Characteristics of the Carcass and the Meat

Abstract

[EN] In Murciano-Granadina-breed dairy goat farms, meat production from purebred kids is not very profitable due to its high costs, so it is proposed to cross unused dairy females to produce a replacement for the herd with a breed specialised for meat production, i.e., the Boer breed. Our previous results verified that this crossbreeding strategy improved the productive characteristics of the kids (growth and costs), so the aim of this work was to ascertain its consequences on the carcass and meat characteristics of suckling kids (9 kg weight at slaughter) of both sexes. Ninety-four kids were used. It was found that crossbred kids reached slaughter weight at a younger age, and although their carcass yield did not improve, they did show higher muscle/bone and meat/bone ratios and better meat texture (less firmness). In turn, males slightly improved the proportion of expensive cuts, but their carcasses contained a lower proportion of intermuscular fat and lower muscle/bone and meat/bone ratios than females. There were no sensory differences in any case. It is concluded that this crossbreeding also improves the carcass and meat characteristics, constituting a valid alternative to improve the economic results of Murciano-Granadina breed herds. After verifying productive improvements from the crossbreeding (MB) of Boer males with females of the Murciano-Granadina (MG) breed, the aim of this work was to determine its consequences on the carcass and meat characteristics of suckling kids (9 kg of weight at slaughter) of both sexes. A total of 94 kids (25 purebred MG males, 19 purebred MG females, 25 crossed MB males and 25 crossed MB females) were used. It was found that MB kids reached slaughter weight at a younger age (44 +/- 1 vs. 63 +/- 1 days, p < 0.001). For carcass yield, the interaction genotype x sex was observed, where MB females presented a higher value (51.71 +/- 0.34%) than the rest of the animals (MB males 50.53 +/- 0.34, p < 0.05; MG males 50.60 +/- 0.34, p < 0.05; MG females 49.62 +/- 0.39, p < 0.001). MB kids had greater leg compactness, (36.28 +/- 0.27 vs. 34.71 +/- 0.29 g/cm, p < 0.001), slightly improved expensive carcass cuts (75.93 +/- 0.31 vs. 74.77 +/- 0.34%, p = 0.014) and higher muscle/bone (2.93 +/- 0.03 vs. 2.76 +/- 0.03, p < 0.001) and meat/bone ratios (3.56 +/- 0.04 vs. 3.36 +/- 0.04, p < 0.001) than MG kids. They also showed a somewhat more intense red colour (8.57 +/- 0.25 vs. 7.74 +/- 0.27, p = 0.027), higher colour saturation (9.06 +/- 0.24 vs. 8.20 +/- 0.26, p = 0.016) and less meat firmness (1.95 +/- 0.08 vs. 2.23 +/- 0.081 kg/cm(2), p = 0.021). On the other hand, males had a slightly improved proportion of expensive cuts (75.98 +/- 0.31 vs. 74.73 +/- 0.34, p = 0.008), but their carcass contained a higher proportion of bone (22.16 +/- 0.21 vs. 21.17 +/- 0.17%; p < 0.001), a lower proportion of intermuscular fat (9.54 +/- 0.24 vs. 10.93 +/- 0.24, p < 0.001), a higher muscle/fat ratio (5.01 +/- 0.10 vs. 4.41 +/- 0.10, p < 0.001) and lower muscle/bone (2.80 +/- 0.03 vs. 2.89 +/- 0.03%, p = 0.016) and meat/bone ratios (3.36 +/- 0.04 vs. 3.56 +/- 0.04%, p < 0.001) than females. There were no sensory differences in any case. It is concluded that this crossbreeding strategy also improves the carcass and meat characteristics, making it a valid alternative to improve the productive results of MG dairy goat herds.