Physicochemical attributes, free amino acids, and fatty acids of the five major cuts from Korean native black goat

This study aimed to investigate the physicochemical traits, free amino acids, and fatty acid compositions of five different muscle cuts (loin, hind leg, neck, and foreleg) from Korean native black goat (KNBG). In a total, 21 castrated male KNGBs of 16 mon of age were reared with similar diets, conditions, and slaughtered. Results reveal that moisture content was lowest in rib compared to all tested groups (p < 0.05). Moreover, rib implied the highest lipid content compared to all cuts (p < 0.05). Protein and ash contents were lowest in the rib than all treatments except for the foreleg (p < 0.05). Shear force (kg.f) values related to meat tenderness did not show any significant differences among the five different cuts. Regards to free amino acid contents, glutamic acid was the highest in the neck (p < 0.05). The taurine and asparagine contents were highest in the foreleg (p < 0.05). The essential fatty acids; linoleic acid (18:2), and arachidonic (20:4) acid were highest in the meat excised from the hind leg (p < 0.05). Eicosatrienoic acid (20:3), and nervonic acid (24:1) were deemed important to brain functions highest in the hind leg (p < 0.05). Also, a similar trend was noted for polyunsaturated fatty acids (PUFA) contents in the hind leg (p < 0.05). Saturated fatty acids (SFA) were highest in rib compared to all treatments (p < 0.05). Taken together, our results indicate that proximate compositions, lipid contents, free amino acids, fatty acid compositions vary considerably with the anatomical locomotion of the muscles from KNBGs which could be a stratagem for consumer