Effect of Age on Physico-Chemical and Nutritional Composition of Indigenous Kodiadu Goat Meat

The study was conducted to study the effect of age viz., young (6–9 months) and adult (2 years) on physico-chemical characteristics, proximate composition, amino acid, fatty acid and cholesterol content of Kodiadu goat meat. The Longissimus dorsi muscle was collected from these animals and the physico-chemical characteristics viz., pH, water holding capacity, instrumental colour, muscle fibre diameter, myofibrillar fragmentation index and nutritional composition viz., proximate composition, amino acid, fatty acid and cholesterol content of two different age groups were studied. The results obtained in this study indicated that the meat of young goat had higher water holding capacity, Lightness (L*), moisture, threonine, glutamic acid, linoleic acid, linolenic acid, ecosapentaenoic acid, docosohexanoic acid, total poly unsaturated fatty acids and total P/S than adult. Based on the quality and nutritional composition it was concluded that meat of young animal (6–9 months) had superior meat quality than the meat of adult animals.