Effect of feeding methods on meat quality traits,slaughter performance,amino acid,and fatty acid content of Qianbei Brown goats

WENG Jimei; LI Chen; SHEN Li; ZHANG Jingsong; WU Dajiang; LI Qiangfei; DU Pengfei; MAO Fengxian

doi:10.13557/j.cnki.issn1002-2813.2025.12.005

Abstract：The experiment aimed to investigate the effects of feeding methods on the quality traits,slaughter performance,amino acid,and fatty acid content of Qianbei Brown goats.Twenty healthy Qianbei Brown goats with similar body weight(30.15±3.20)kg were randomly divided into a grazing group and a house feeding group,with 10 replicates per group and one goat per replicate.The trial period was seven days and the formal test period was 120 days.The results showed that carcass weight,net meat weight,slaughter rate,net meat rate,carcass net meat rate,meat to bone ratio,redness of meat,yellowness of meat,and cooked meat rate in the grazing group were significantly lower than those in the house feeding group(P＜0.05).The house feeding group had significantly lower levels of 12 amino acids compared to the grazing group(P＜0.05),including isoleucine,valine,phenylalanine,threonine,leucine,lysine,aspartic acid,glutamic acid,serine,arginine,alanine,and methionine.A total of 22 fatty acid types were detected in the grazing group and 23 were detected in the house feeding group.Compared with the house feeding group,the concentrations of tetracosanoic acid,octadecatrienoic acid,and docosahexaenoic acid in the grazing group were significantly increased(P＜0.05),the concentrations of docosanoic acid,eicosatrienoic acid,and arachidonic acid were significantly reduced(P＜0.05).The results show that the meat quality traits and slaughter performance of Qianbei Brown goats in the house feeding group are better than those in the grazing group,the amino acids and fatty acids in the grazing group are higher than those in the house feeding group,and the meat is more delicious.