The quality of goat meat and it’s impact on human health

Abstract

Today, goats are spread throughout the world. They live in small or large herds and in different areas and environments. Because of its distinctive taste and desired chemical composition, goat meat is increasingly consumed in Serbia. As animal foods, it is rich in protein, vitamins and minerals, but contains very little fat, especially cholesterol. The aim of this review paper is to highlight some health benefits, nutritional values and potential use of goat meat. On the chemical composition of goat meat affect race, gender, productivity and adaptability to stress, environment, management, diet, weight at slaughter and health condition as well as slaughter and procedures with the carcasses after slaughter. Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as well as sheep meat. Due to low content of saturated fatty acids and cholesterol, goat meat in the human diet is healthier alternative compared to other types of red meat. Polyunsaturated fatty acids prevalent in goatmeat, and the diet rich in unsaturated fatty acids is correlated with a reduced risk of stroke and coronary disease. In addition, in goat meat are present the essential amino acids such as lysine, threonine and tryptophan. Regardless to the nutritional value, goat meat is still less appreciated due to their specific smell and taste, the more if the animal is older.