Comparison of carcass and meat quality traits of the native Polish Heath lambs and the Carpathian kids

Abstract

The aim of the study was to compare selected parameters of carcass and meat quality including testing of volatile compounds of male lambs and kids derived from Polish native breeds (Polish Heath Sheep and Carpathian Goat). For most of the slaughter parameters, no differences were found between the two species although the meat and bones weights in the legs of kids was higher than that found for lambs. The study shows differences in the chemical composition and quality characteristics of the meat. Drip loss was lower in kid meat, indicating better water binding capacity. In contrast, the roasted meat of Carpathian kids was less tender than that of lambs. There was more dry matter and protein in the muscle of the kids; the differences between species occurred between most fatty acids. The analysis of volatile compounds showed differentiation between the evaluated meat of lambs and kids. Despite the differences in the assessment of the physico-chemical and nutritional parameters of lamb and goat meat, both types of meat can be considered are a valuable component of the diet, while high values of the organoleptic assessment indicate a good reception of both products by consumers.

Keywords

• native breed
• lamb
• kid
• meat
• quality
• volatile compounds