Abstract:

To analyze the nutritional component characteristics of Albas goat meat, and provide a reference for evaluating its nutritional quality, 39 Albas goats aged 1.5-4 years were selected as experimental subjects. Fatty acids, amino acids, conventional nutrients, and mineral elements of the goat meat were analyzed using Chinese National Standard methods. The ratios of essential amino acids (EAA) to non-essential amino acids (NEAA) were 67.4% and 70.1%, respectively, with EAA/total amino acids (TAA) values approximately 40% in the biceps femoris and longissimus dorsi muscles. Glutamic acid, aspartic acid, lysine, and leucine were the most abundant amino acids. Cholesterol content was low, while palmitic acid and stearic acid levels were significantly lower than those in other goat breeds. Calcium, iron, manganese, and zinc contents were notably higher compared to other breeds. Significant differences (P<0.05) were observed between the biceps femoris and longissimus dorsi in moisture, fat, palmitic acid, and palmitoleic acid content. Specifically, fat and oleic acid levels were markedly higher in the longissimus dorsi. No significant inter-muscle differences were detected in other nutritional components. Albas goat meat exhibits distinct amino acid composition compared to other breeds, with a balanced amino acid profile indicating high-quality protein. It is characterized by the highest oleic acid content, low cholesterol, low palmitic and stearic acids, and high content of calcium, iron, manganese, and zinc. There are significant differences in moisture, fat, palmitic acid, and palmitoleic acid content between muscles, but there are no significant differences in amino acid and mineral element contents. The experimental results on these nutritional characteristics may support nutritional quality assessment, authenticity verification, and traceability studies of Albas goat meat products.

Key words: Albas goat meat, nutritional component, characteristics, analysis