Chemical characterization of kid meat from Moxoto goat and Pardo Alpina x Moxoto crossbreeds

The objective of this study was to evaluate chemical composition of kid mea t of Moxoto (MOX), 3/4 Pardo Alpina x 1/4 Moxoto (3/4 PAMOX) and 1/2 Moxoto x 1/2 Pardo Alpina (1/2 PAMOX) crossbreed goats. Average age of kids at sl aughter was 72 days. Kids were fed with cow milk and a protein supplement. Meat analysis showed average values ranging from 77.80% to 80.25% for moist ure; from 15.90% to 19.08% for protein; from 1.12% to 1.21% for fat and fro m 1.29% to 2.03% for ash. For mineral composition, average values ranged fr om 5.62 mg/100 g to 8.21 mg/100 g for calcium; from 156.97 mg/100 g to 196. 25 mg/100 g for phosphorus; from 0.26 mg/100 g to 0.48 mg/100 g for iron; f rom 16.25 mg/100 g to 23.72 mg/100 g for magnesium; from 59.20 mg/100 g to 78.79 mg/100 g for sodium and from 259.69 mg/100 g to 292.24 mg/100 g for p otassium. Genetic groups showed significative differences for composition o f moisture, protein and ash values and for mineral composition, in all meas ured elements. Fat content values did not show statistical differences betw een goat genetic groups.