CARCASS AND FATTY ACID PROFILE OF PEN-

FED AND PASTURE-RAISED MEAT GOAT KIDS

Susan Schoenian1, Jeff Semler1, David Gordon1,

Mary Beth Bennett2, and Dahlia O’Brien3

1University of Maryland, 2West Virginia University, 3Virginia State University

DILEMMA

• There is a perception that the

all meat from grass-fed

livestock is healthier than the

meat from livestock that are

pen-fed (or supplemented).

• As compared to pasture-

rearing, pen-feeding (and/or

supplementation) increases

the health, performance, and

carcass value of meat goats;

thus, potential profitability.

OBJECTIVE

• Compare carcass traits

and fatty acid profile of

pen-fed and pasture-

raised meat goats.

University of Maryland Extension

Pen vs. Pasture Studies

2013-2014

2013

• 30 intact male Kiko goats

(avg. 22.3 ± 2.7 kg) were

obtained from a farm in

Kansas.

• They were randomly

allocated to two treatment

groups.

2014

• 30 intact male Kiko

bucklings (avg. 21.2 ± 3.1

kg) were obtained from a

farm in New Jersey

• They were randomly

allocated to two treatment

groups.

PEN goats were housed in a

4.9 m2 zero-grazing pen.

PASTURE goats grazed

alongside bucks in the annual

Western Maryland Pasture-based

Meat Goat Performance Test.

Pen-fed diet

Hay

• 2nd cutting

alfalfa-orchardgrass mix~ 1 kg per head per day

Grain

• Whole barley grain

~ 0.5 kg per head per day

Pasture-fed

Cool season grasses

• Orchardgrass

• MaxQ™ tall fescue

Warm season forages

• Forage sorghum

• Dwarf pearl millet

• Sun Hemp

• Cowpeas

Date Forage CP DOM DOM:CP

6-19 Cool 16.7 46.9 2.8

6-29 Cool 19.0 50.0 2.6

7-3 Cool 21.2 50.1 2.4

8-7 Warm 21.5 47.4 2.2

8-14 Warm 21.8 44.0 2.0

8-20 Warm 18.4 38.3 2.1

Source: Grazingland Animal Nutrition Lab

During the second half of the study

(d 42), the bucks were supplemented

with pelleted soybean hulls at a rate

of 341 g per head per day or about

1.5% of body weight.

Carcass evaluation

• After adjustment period and 84-d feeding period, all goats were harvested to collect carcass data.

• Carcasses were deboned and separated into fat, bone, and lean.

• A sample of the longissimus dorsimuscle was removed from each carcass.

• Fatty acid analysis was done by Dr. Susan Duckett’s lab at Clemson University.

Carcass data

MEASURED

• Live weight

• Hot carcass weight

• Cold carcass weight

• Body wall thickness

• Rib eye area

• Leg circumference

• KH fat weight

• Fat weight

• Bone weight

• Lean weight

• Fatty acid content

CALCULATED

• Dressing percentage

• Percent KH fat

• Percent fat

• Percent bone

• Percent lean

• Carcass yield

• Percent fatty acids

• Fatty acid ratios

Statistical analysis

• All data were analyzed

using GLM procedure

of SAS with animal as

the experimental unit

and class variables

including treatment

and ID.

Live and carcass weights, kg

2013 2014

0.0

5.0

10.0

15.0

20.0

25.0

30.0

35.0

LW HCW CCW

32.1

13.2

12.1

26.4

10.2 9.2

Pen Pasture

0.0

5.0

10.0

15.0

20.0

25.0

30.0

35.0

LW HCW CCW

33.9

14.713.6

25.1

10.29.1

Pen Pasture

Percentage of carcass fat

2013 2014

0.00

0.50

1.00

1.50

2.00

2.50

% KH % Fat

1.10

2.30

0.30

0.43

Pen Pasture

0.00

0.50

1.00

1.50

2.00

2.50

3.00

3.50

4.00

% KH % Fat

2.90

3.51

1.10

2.04

Pen Pasture

Carcass percentages

2013 2014

10.0

20.0

30.0

40.0

50.0

60.0

DP % Bone % Lean Yield

40.9 40.1

57.2

21.3

38.5

44.1

54.1

18.9

Pen Pasture

10.0

20.0

30.0

40.0

50.0

60.0

DP % Bone % Lean Yield

43.5

35.1

55.5

22.3

40.3

44.2

48.5

17.5

Pen Pasture

Most plentiful fatty acids identified

0%

20%

40%

60%

80%

100%

2013 2014

17.9 18.5

17.5 17.3

32.5 33.9

6.9 7.1

25.2 23.2

PALMITIC STEARIC OLEIC Linoleic Other

Most abundant fatty acids in meat

• Main SFA

in red meat

• Raises

serum

cholesterol

• “Bad” FA

PalmiticC18:0

• Unique

long-chain

SFA

• Does not

raise serum

cholesterol

• Considered

neutral

StearicC16:0

• MUFA

• Predominant

UFA in meat

• Neutral in its

effect on

cholesterol

Oleic18:1, cis-9

• PUFA

• Omega-6

• Most

abundant

PUFA in

food

Linoleic

C18:2

Effect of diet on FA composition, %

2013 2014

0.0

10.0

20.0

30.0

40.0

50.0

60.0

70.0

80.0

90.0

100.0

Pen Pasture

19.6 16.2

16.518.6

39.2

25.3

6.4

7.5

18.4

32.5

PALMITIC STEARIC OLEIC Linoleic Other

0.0

10.0

20.0

30.0

40.0

50.0

60.0

70.0

80.0

90.0

100.0

Pen Pasture

20.0 16.8

16.1 18.5

38.129.4

6.3

8.0

19.527.3

PALMITIC STEARIC OLEIC Linoleic Other

Effect of diet on FA composition, g/100 g DM

2013 2014

0.000

0.500

1.000

1.500

2.000

2.500

Pen Pasture

0.570

0.272

0.482

0.305

1.150

0.431

0.179

0.120

PALMITIC STEARIC OLEIC Linoleic

0.000

0.500

1.000

1.500

2.000

2.500

3.000

Pen Pasture

0.6610.376

0.522

0.400

1.280

0.660

0.193

0.155

PALMITIC STEARIC OLEIC Linoleic

FA ratios and CLA

Pen Pasture P

SFA 39.4 + 0.4 38.4 + 0.4 0.04

UFA 58.5 + 0.4 59.8 + 0.4 0.02

UFA:SFA 1.48 + 0.4 1.56 + 0.3 0.03

CLA, % 0.80 + 0.07 1.80 + 0.07 0.01

2013

2014No differences

2013 2014

Pen-fed 2.48 2.45

Pasture-raised 1.85 2.18

Ratio of n-6 to n-3 FAs

Conclusion

• Diet alters carcass traits of goats and fatty acid

composition of the meat.

• Pen-fed goats produce larger, more heavily muscled carcasses.

• Pasture-raised goats produce leaner carcasses with a more

desirable fatty acid profile.

• But goat meat is already a low-fat meat. Are the

differences observed in this study significant to the human

diet and human health? Not likely.

• Producers can finish their goats in the most profitable way

without affecting the health of their end product.

Thank you for your attention. Questions?

Thanks to Dr.

Dahlia O’Brien

for doing the

statistical

analysis and to

Maryland Grain

Producers

Utilization Board

for funding the

study.