UNP-0061 Nutritive Value of Goat Meat
Nutritive Value of Goat Meat
Introduction
Meat is the primary reason to raise goats, which is why meat
goats constitute the majority of the world's goat production systems.
Goat meat comprises 63 percent of all red meat that is consumed
worldwide. Currently, goats are the main source of animal protein
in many North African and Middle Eastern nations. Goats are also
important in Southeast Asia, the Caribbean, and other tropical
regions.
Preferences and consumption patterns for goat meat are dictated
by cultural, traditional, and religious backgrounds, and the socioeconomic
status of the community. Cabrito, a delicacy in Central and South
America, is meat from goat kids slaughtered when 1 to 3 months
of age and weighing less than 50 pounds. Chevon is meat from older
goat kids slaughtered when 6 to 9 months of age and weighing from
50 to 75 pounds. These two types of red meat are usually cut in
bite-size or larger pieces to be eaten stewed, baked, or grilled.
The meat from mature goats is used primarily in processed foods
such as sausage or chili.
With a growing ethnic population that is accustomed to eating
goat meat, the future of the U.S. meat goat industry looks promising.
Nutrient Composition
Goat meat has been established as a lean meat with favorable
nutritional qualities, and it's an ideal choice for the health-conscious
consumer. Table 1 compares the nutrient values of prepared goat
meat, chicken, and other red meats consumed in the United States.
Table 1. Nutrient Composition of Goat and Other Types of Meat1, 2
Nutrient |
Goat |
Chicken |
Beef |
Pork |
Lamb |
Calories |
122 |
162 |
179 |
180 |
175 |
Fat (g) |
2.6 |
6.3 |
7.9 |
8.2 |
8.1 |
Saturated Fat (g) |
0.79 |
1.7 |
3.0 |
2.9 |
2.9 |
Protein (g) |
23 |
25 |
25 |
25 |
24 |
Cholesterol (mg) |
63.8 |
76.0 |
73.1 |
73.1 |
78.2 |
[1] Per 3 oz. of cooked meat
[2] USDA Nutrient Database for Standard Reference, Release 14
(2001) |
As shown in table 1, goat meat is lower in calories, total
fat, saturated fat, and cholesterol than traditional meats. Less
saturated fat and less cholesterol mean healthier red meat for
the health-conscious consumer. Additionally, goat meat has higher
levels of iron (3.2 mg) when compared to a similar serving size
of beef (2.9 mg), pork (2.7 mg), lamb (1.4 mg), and chicken (1.5
mg). Comparatively, goat meat also contains higher potassium content
with lower sodium levels. Regarding essential amino acid composition,
goat meat closely resembles that of beef and lamb.
Goat meat offers more nutritional value, greater health benefits,
and is an ideal choice to be considered as "the other red
meat." As the health benefits of goat becomes more widely
known among the general population, the demand for alternative
low-fat red meat should also continue to increase.
Health Benefits
The nutritive value of goat meat is becoming increasingly important
in the health management of people. Not only is goat meat lower
in total fat and cholesterol, but it is also lower in saturated
fats than traditional meats. Saturated fats are fats or fatty
acids that do not contain double bonds between the carbon atoms
of the fatty acid chain (figure 1). Hence, the bonds are fully
saturated with hydrogen atoms. Saturated fatty acids, which form
solid or semisolid fat at room temperature, cause cholesterol
levels to rise. The amount of cholesterol in the food has only
a moderate effect on the amount of cholesterol in the bloodstream.
![](Figure1.gif) |
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Figure 1. Palmitic acid, the main saturated fatty
acid in red meat |
Furthermore, the amount of saturated fat in goat meat is less
than the total amount of unsaturated fats, which may be important
in human nutrition. Unsaturated fats are fats or fatty acids that
contain one or more double bonds between the carbon atoms of the
fatty acid chain. Where double bonds are formed, hydrogen atoms
are eliminated. Fatty acids are monounsaturated if they contain
one double bond (figure 2), and polyunsaturated if they contain
more than one double bond (figure 3). Monounsaturated and polyunsaturated
fats, which are in liquid form at room temperature, are known
to decrease the risk for heart disease and stroke.
![](Figure2.gif) |
|
Figure 2. Oleic acid, the predominant monounsaturated
fatty acid in goat meat |
|
|
|
Figure 3. Linoleic acid, by far the most abundant
polyunsaturated fatty acid in foods and oils |
Less saturated fats and a relatively high proportion of total
unsaturated fats make goat a very healthy meat choice. According
to the Harvard School of Public Health, saturated fats (bad fats)
increase the risk for cardiovascular disease and other chronic
conditions, while unsaturated fats (good fats) improve blood cholesterol
levels, ease inflammation, stabilize heart rhythms, and play a
number of other beneficial roles.
When discussing the effects of saturated and unsaturated fats
on blood cholesterol levels and risk for heart disease, a clear
understanding of lipoproteins is required. Lipoproteins are complex
particles that consist of a core of hydrophobic lipids surrounded
by a layer of phospholipids and apoproteins (lipid-binding proteins),
which render the particles soluble in water. Due to the hydrophobic
(water repelling) nature of lipids, lipoproteins are the form
in which lipids, like cholesterol (figure 4), are transported
in the blood. The two major types of lipoprotein particles in
human blood are low-density lipoproteins (LDL) and high-density
lipoproteins (HDL). Of these two cholesterol-carrying lipoproteins,
HDLs contain a relatively high proportion of protein and low amount
of cholesterol. In contrast, LDLs contain a relatively low proportion
of protein and large amount of cholesterol as its core lipid.
![](Cholesterol.gif) |
|
Figure 4. Chemical structure of cholesterol |
Generally, LDLs transport cholesterol from the liver to cells
throughout the body. The body uses cholesterol to form cell membranes
and to synthesize vitamin D, estrogen, testosterone, and other
steroid hormones. If it is not used, LDLs continue to carry the
cholesterol in the blood. When too much LDL cholesterol circulates
in the blood, these particles can attach themselves to artery
walls and form plaques that narrow arteries, limit or block blood
flow, and consequently cause a heart attack or stroke. Therefore,
LDL cholesterol is often referred to as the "bad" cholesterol.
Since HDLs transport cholesterol from cells, artery walls, and
blood back to the liver for reprocessing, HDL cholesterol is often
referred to as the "good" cholesterol.
Clinical trials demonstrate that dietary saturated fats increase
LDL cholesterol levels, while monounsatur-ated and polyunsaturated
fats may help decrease LDL cholesterol and increase HDL cholesterol
levels in the blood. Based on these findings, a health claim can
be made that goat meat helps to lower blood cholesterol and reduces
the risk for atherosclerosis and coronary heart disease. Therefore,
goat meat can be included in a heart-healthy diet.
Note: You are advised to consult a qualified physician
for questions regarding your risk of developing heart disease
or having a heart attack.
Cookery
In many countries around the world, goat meat is a dietary
staple and a delicacy served in specialty dishes, particularly
at celebratory gatherings. As ethnic populations continue to rise,
so does the demand for goat meat. Goat is especially popular among
Hispanics, Caribbean Islanders, and Muslims. However, each group
of individuals has different preferences for the type and weight
of the goat they purchase. Hispanics prefer meat from young high-quality
goat kids, while people of Caribbean heritage and the Muslim faith
prefer meat from older goats of lesser quality, and frequently
intact males.
Although goat meat is processed in USDA-approved facilities,
and will have the USDA stamp, ethnic populations do not purchase
or consume goat meat according to traditional USDA cuts of meat.
They purchase whole or half carcasses and cut, marinade, cook,
and serve goat meat in many different ways with various added
ingredients.
If goat meat is to make a transition into mainstream U.S. markets,
consumers need to learn a few basic rules regarding cookery. First,
cook goat meat at low temperatures. Due to its low-fat content
and lack of marbling (small streaks of fat found within the muscle),
goat meat can loose moisture and toughen quickly if cooked at
high temperatures. Second, cook goat meat with moisture. To enhance
flavor and increase tenderness, use a marinade on the meat before
cooking and cook with moist heat, such as stewing. Note that the
Internet contains numerous goat meat recipes.
References
American Meat Goat Association. (2008). Chevon
recipes. A.M.G.A. Article Archives. Retrieved July 18,
2008.
Cammack, R., Attwood, T., Campbell, P., Parish, H., Smith,
A., Vella, F., and Stirling, J. (Eds.). (August 2006). Oxford
dictionary of biochemistry and molecular biology (2nd ed.).
Oxford: Oxford University Press.
Casey, N. H. (1992). Goat meat in human nutrition. Proceedings
V International Conference on Goats. Indian Council of Agricultural
Research, New Delhi.
Harvard School of Public Health. (2008). Fats
and cholesterol: Out with the bad, in with the good. The
Nutrition Source. Retrieved July 18, 2008.
Lewandowski, R. (2003). Goat:
The other red meat. Buckeye Meat Goat Newsletter Vol.
1, Issue 1, The Ohio State University Extension. Retrieved July
18, 2008.
National Heart, Lung, and Blood Institute. (2008). What
are lipoproteins? National Institutes of Health. Retrieved
July 18, 2008.
Pinkerton, F., Harwell, L., Drinkwater, W., and Escobar, N.
(1994). Consumer
demand for goat meat. E (Kika) de la Garza Institute for
Goat Research, Langston University. Retrieved July 18, 2008.
USDA. (2002). Nutritive
Value of Foods. Home and garden bulletin, no. 72. Agricultural
Research Service. Retrieved August 27, 2008.
USDA. (2001). Nutrient database for standard reference,
release 14. U.S. Government Printing Office, Washington, D.C.
UNP-0061, October 2008, Julio E. Correa, Extension Animal Scientist and Associate Professor, Alabama
A&M University
Special thanks to Jean
Hall Dwyer, Extension Communications Specialist, for producing
figures 1, 2, and 3; and to Jean Hall Dwyer and Andrea Morris,
Nutrition Educator, for the goat meat photos.
For more information, contact your county Extension office. Visit http://www.aces.edu/counties or look in your telephone directory under your county's name to find contact information.
Issued in furtherance of Cooperative Extension work in agriculture and
home economics, Acts of May 8 and June 30, 1914, and other related
acts, in cooperation with the U.S. Department of Agriculture. The Alabama
Cooperative Extension System (Alabama A&M University and Auburn
University) offers educational programs, materials, and equal
opportunity employment to all people without regard to race, color,
national origin, religion, sex, age, veteran status, or disability.
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