EFFECT OF SEX CLASS ON NUTRIENT CONTENT OF MEAT FROM YOUNG GOAT

The effect of sex class on proximate composition and cholesterol, vita min, mineral, and fatty acid content was determined for carcass compos ite samples of cooked goat meat. Soft tissues (fat and lean) from diss ection of one side of seven carcasses each for female, castrate, and i ntact male Florida native or Fl crosses of Florida natives with Nubian or Spanish goats were ground, formed into patties, and then broiled. Also, a leg slice was removed from the side not used for dissection, b roiled, and then sampled for fatty acid determination. Broiled samples from female goats had lower (P = .04) moisture and higher (P = .03) f at and total calories than did samples from castrates and intact males . Sex class had no effect on cholesterol, vitamin, or mineral content of cooked goat meat. Broiled goat leg slices from intact males were lo wer (P = .005) in percentage of total saturated fatty acids and had a higher (P = .01) unsaturated to saturated fatty acid ratio than sample s of broiled leg slices from females or castrates. Broiled goat meat h ad higher values for calcium, potassium, thiamin, and cholesterol than that reported in USDA Handbook 8 for cooked composite samples of beef or chicken. Also, broiled goat meat had lower total lipid, phosphorus , and vitamin B-12 than composite values reported for beef. Other nutr ients were similar to those reported for cooked composite samples of b eef and chicken.