EFFECT OF CASTRATION AND WEIGHT AT SLAUGHTER ON CARCASS TRAITS AND MEAT QUALITY OF GOAT

Iraqi indigenous black male goat kids (9 castrated and 9 intact were slaughtered at body weight of 18.5 and 24.5 kg. Live body weight, body organ weight and their percentages of live weight were not affected significantly by castration except that for the per cent of head and pelt. Animals slaughtered at 24.5 kg weight produced significantly higher (P<0.01) weights for head, feet, pelt and full alimentary tract. Castration had no significant effect on carcass weight, dressing percentage, carcass measurements, rib-eye muscle area and weight of kidney fat, except that the weight of caul fat in the castrated animals was heavier than that of intact males. Carcass weight and dressing percentages were higher (P<0.05) in animals slaughtered at 24.5 kg live weight. Carcass major cut weights and percentages were not influenced by castration. Animals slaughtered at heavier weight produced significantly heavier carcass major cuts, while their percentages of chilled carcass weight were not influenced. Weight of animal at slaughter did not affect taste panel evaluation of meat. Moreover, flavour, juiciness, tenderness and overall satisfaction of meat samples from castrated animals gained higher (P<0.01) evaluation scores compared with that of intact male goats.