Goat Nutrient Composition

Summary

The aim of this project was to compile data describing the nutritional composition of goatmeat. The methodology was designed primarily such that results would be appropriate for inclusion in the Food Standards Australia and New Zealand nutritional database (NUTTAB). A total of 24 goat carcasses representing the predominant production systems used for goatmeat production in Australia (specifically rangeland goats raised on native vegetation in pastoral regions and Boer-cross goats raised on pasture in agricultural regions) were sourced from a Western Australian abattoir and wholesaler. Carcasses were boned out by qualified butchers to AusMeat specifications. 
Duplicate cuts were made for each carcass (left and right cut from respected carcass half for each animal). Half the cuts from each carcass were cooked, specifically roasted at 180oC to an internal temperature of 72-78oC. Raw and cooked cuts were dissected into components (dissectible lean muscle, connective tissue, fat and bone/waste) and gross composition data were compiled for uncooked (raw) and cooked forequarter, loin and leg cuts for all carcasses. Composite samples of dissectible lean were prepared for each portion of the carcass (forequarter, loin and leg) each for the cooked and raw samples. Composite samples of dissectible fat were prepared by pooling fat from all three regions of the carcass for each carcass, then equal amounts of pooled fat from each carcass were used to prepare the composite fat samples (cooked and raw). Nutrient composition analysis for composite samples were performed using NATA-accredited methods/laboratories.