Effects of the dietary concentrate level on carcass cutability traits, cutout percentages, meat quality traits and palatability of goats

With the growing demand for goat meat in the U.S. and globally, there is a need to optimize feeding strategies and breed selection to improve both yield and consumer acceptance. This research evaluates the effects of dietary concentrate levels, breed, sex and castration status on carcass characteristics, meat quality, and palatability traits in Spanish, Boer, Boer × Spanish and Kiko goats. Across three experiments, Spanish goats showed limited response to variations in dietary concentrate, with inconsistent improvements in carcass traits or sensory outcomes. Conversely, Boer and Kiko goats demonstrated increased carcass weights, muscle growth, and consumer-accepted sensory traits, especially when fed a high concentrate (70%) diet. This diet resulted in the heaviest carcasses, largest ribeye areas, and superior leg and loin dimensions, outperforming lower concentrate diets. The influence of sex also proved significant: intact males had heavier and more muscular carcasses but were associated with higher levels of off-flavors, diminishing consumer acceptance. Castration, therefore, may be preferable when flavor and tenderness are prioritized over carcass yield. Sensory evaluations revealed that, while concentrate level had minimal effect on consumer taste panel scores, trained panelists noted that diets with moderate to high concentrate levels (40-70%) tended to produce more tender and palatable samples. Consumers did not (P > 0.05) detect flavor or tenderness differences related to dietary treatments, suggesting that moderate to high concentrate feeding levels can sustain high consumer acceptability. Overall, the findings suggest that Boer and Kiko goats are well-suited for high-concentrate diets to maximize carcass yield and growth traits without compromising consumer acceptance, while Spanish goats are less responsive to dietary adjustments. These insights offer valuable guidance for producers aiming to balance efficient meat production with market appeal by carefully selecting breed, diet, and castration practices.