Analysis of carcass traits and meat quality in Attappady black goats

Abstract

This study investigates the carcass traits, meat quality, and fatty acid composition of Attappady black goats, an indigenous meat-type breed reared under extensive systems by tribal communities in Kerala, India. Goats (6), 10-month-old were evaluated for live weight, dressing percentage, organ weights, proximate composition, physicochemical properties, fatty acid profile, and sensory attributes. The mean dressing percentage was 44.45%, and the meat showed low cooking loss (17.53%), high moisture content (76.37%), and a favourable fatty acid profile dominated by oleic (29.33%), stearic (25.53%), and palmitic acids (21.05%). The pH value and color metrix indicated post-mortem changes consistent with quality meat. Sensory scores revealed acceptable tenderness and flavor, supporting the breed’s potential for consumer preference. The findings highlight the Attappady black goat’s suitability for sustainable meat production, offering economic and nutritional benefits to rural communities.