Profil Karkas dan Karakteristik Kimia Daging Kambing Kacang (Capra aegragus hircus) Jantan
Author: Mirdhayati I, Hermanianto J, Wijaya CH, Sajuthi DAbstrak
This study aims to characterize the carcass profile and chemical characteristics of male Beans (Capra aegragus hircus) from two cut age groups, namely <1.5 years old and> 1.5 years old. Kacang Goat is commonly consumed by people in these two age groups. The part that is used is the leg meat. Data analysis was carried out by t test. The results showed that in the maintenance system and the same range of cutting weights the carcass profile of male Beans aged <1.5 years was not different from the age of> 1.5 years. Chemical characteristics were shown from protein, water, fat, ash and cholesterol levels which were not different between the two age groups. The dominant amino acids in Kacang goat meat are glutamic acid, aspartic acid, leucine and lysine. The composition of saturated and unsaturated fatty acids Kacang goats aged <1.5 years did not differ from the age of> 1.5 years, except for eicosatrienoic acid, where the age group <1.5 years contained real eicosatrienoic acid higher than the age group> 1.5 years. Male goat meat originating from <1.5 years of cutting age and> 1.5 years has the potential to be healthy meat in terms of low fat content, functional amino acid composition, high content of desirable fatty acids and a ratio of omega 6 fatty acids : omega 3 which matches the numbers recommended by the American Heart Association 2008.
Keywords: Male Goat (Capra aegragus hircus), Carcass, Cholesterol, Amino Acid, Fat Acid
