Nutritive Value of Goat Meat Is Becoming Increasingly Important in the Health Management H H H H H H H H H H H H H H H H H of People

ALABAMA A&M AND AUBURN UNIVERSITIES Nutritive Value of UNP-0061 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 mature goats is used primarily in processed foods such as nations. Goats are also sausage or chili. important in Southeast Asia, the Caribbean, and With a growing ethnic population that is accustomed to other tropical regions. eating goat meat, the future of the U.S. meat goat industry looks promising. Preferences and consumption patterns for goat meat are dictated by cultural, traditional, and Nutrient Composition religious backgrounds, and Goat meat has been established as a lean meat with the socioeconomic status favorable nutritional qualities, and it’s an ideal choice for of the community. Cabrito, the health-conscious consumer. Table 1 compares the a delicacy in Central and nutrient values of prepared goat meat, chicken, and other South America, is meat red meats consumed in the United States. from goat kids slaughtered when 1 to 3 months of Table 1. Nutrient Composition of Goat and Other age and weighing less Types of Meat1, 2 than 50 pounds. Chevon is meat from older goat Nutrient Goat Chicken Beef Pork Lamb ARCHIVE Calories 122 162 179 180 175 kids slaughtered when 6 to 9 months of age and Fat (g) 2.6 6.3 7.9 8.2 8.1 weighing from 50 to 75 Saturated Fat (g) 0.79 1.7 3.0 2.9 2.9 pounds. These two types of Protein (g) 23 25 25 25 24 red meat are usually cut in Cholesterol (mg) 63.8 76.0 73.1 73.1 78.2 bite-size or larger pieces to 1 Per 3 oz. of cooked meat be eaten stewed, baked, or 2 USDA Nutrient Database for Standard Reference, Release 14 (2001) grilled. The meat from

www.aces.edu As shown in table 1, goat H H H H H H H H H H H H H H H meat is lower in calories, | | | | | | | | | | | | | | | total fat, saturated fat, and H–– C C C C– C– C– C– C– C– C– C– C– C– C– C– COOH cholesterol than traditional | | | | | | | | | | | | | | | meats. Less saturated fat H H H H H H H H H H H H H H H and less cholesterol mean healthier red meat for the Figure 1. Palmitic acid, the main saturated health-conscious consumer. fatty acid in red meat Additionally, goat meat has higher levels of iron (3.2 chain (figure 1). Hence, the Unsaturated fats are fats mg) when compared to a bonds are fully saturated or fatty acids that contain similar serving size of beef with hydrogen atoms. one or more double bonds (2.9 mg), pork (2.7 mg), Saturated fatty acids, which between the carbon atoms lamb (1.4 mg), and chicken form solid or semisolid fat of the fatty acid chain. (1.5 mg). Comparatively, at room temperature, cause Where double bonds are goat meat also contains cholesterol levels to rise. formed, hydrogen atoms higher potassium content The amount of cholesterol are eliminated. Fatty acids with lower sodium levels. in the food has only a are monounsaturated if Regarding essential amino moderate effect on the they contain one double acid composition, goat amount of cholesterol in the bond (figure 2), and meat closely resembles that bloodstream. polyunsaturated if they of beef and lamb. contain more than one Furthermore, the amount double bond (figure 3). Goat meat offers more of saturated fat in goat Monounsaturated and nutritional value, greater meat is less than the total polyunsaturated fats, which health benefits, and is amount of unsaturated fats, are in liquid form at room an ideal choice to be which may be important in temperature, are known to considered as “the other human nutrition. decrease the risk for heart red meat.” As the health disease and stroke. benefits of goat becomes more widely known among the general population, the H H H H H H H H H H H H H H H H H demand for alternative low- | | | | | | | | | | | | | | | | | fat red meat should also H–– C C C C– C– C– C– C– C=C– C– C– C– C– C– C–C–COOH continue to increase. | | | | | | | | | | | | | | | H H H H H H H H H H H H H H H

Health Benefits Figure 2. Oleic acid, the predominant monounsaturated fatty acid in goat meat The nutritive value of goat meat is becoming increasingly important in the health management H H H H H H H H H H H H H H H H H of people. Not onlyARCHIVE is goat | | | | | | | | | | | | | | | | | meat lower in total fat and H–– C C C C– C– C=C–C–C=C– C– C– C– C– C– C–C–COOH cholesterol, but it is also | | | | | | | | | | | | | lower in saturated fats than H H H H H H H H H H H H H traditional meats. Saturated fats are fats or fatty acids Figure 3. Linoleic acid, by far the most that do not contain double abundant polyunsaturated fatty acid in bonds between the carbon foods and oils atoms of the fatty acid

2 Alabama Cooperative Extension System Less saturated fats and a human blood are low-den- walls, and blood back to the relatively high proportion sity lipoproteins (LDL) and liver for reprocessing, HDL of total unsaturated fats high-density lipoproteins cholesterol is often referred make goat a very healthy (HDL). Of these two choles- to as the “good” cholesterol. meat choice. According to terol-carrying lipoproteins, the Harvard School of Pub- HDLs contain a relatively Clinical trials demonstrate lic Health, saturated fats high proportion of protein that dietary saturated fats (bad fats) increase the risk and low amount of cho- increase LDL cholesterol for cardiovascular disease lesterol. In contrast, LDLs levels, while monounsatur- and other chronic condi- contain a relatively low pro- ated and polyunsaturated tions, while unsaturated fats portion of protein and large fats may help decrease LDL (good fats) improve blood amount of cholesterol as its cholesterol and increase cholesterol levels, ease in- core lipid. HDL cholesterol levels in flammation, stabilize heart the blood. Based on these rhythms, and play a number Generally, LDLs transport findings, a health claim can of other beneficial roles. cholesterol from the liver to be made that goat meat cells throughout the body. helps to lower blood cho- When discussing the effects The body uses cholesterol lesterol and reduces the of saturated and unsatu- to form cell membranes and risk for atherosclerosis and rated fats on blood cho- to synthesize vitamin D, coronary heart disease. lesterol levels and risk for estrogen, testosterone, and Therefore, goat meat can heart disease, a clear un- other steroid hormones. If be included in a heart- derstanding of lipoproteins it is not used, LDLs continue healthy diet. is required. Lipoproteins to carry the cholesterol in are complex particles that the blood. When too much Note: You are advised to consist of a core of hydro- LDL cholesterol circulates consult a qualified physi- phobic lipids surrounded by in the blood, these particles cian for questions regard- a layer of phospholipids and can attach themselves to ar- ing your risk of developing apoproteins (lipid-binding tery walls and form plaques heart disease or having a proteins), which render the that narrow arteries, limit or heart attack. particles soluble in water. block blood flow, and conse- Due to the hydrophobic quently cause a heart attack (water repelling) nature of or stroke. Therefore, LDL Cookery lipids, lipoproteins are the cholesterol is often referred In many countries around form in which lipids, like to as the “bad” cholesterol. the world, goat meat is cholesterol (figure 4), are Since HDLs transport cho- a dietary staple and a transported in the blood. lesterol from cells, artery delicacy served in specialty The two major types of lipo- dishes, particularly at protein particles in celebratory gatherings. As ethnic populations continue to rise, so does the demand for goat meat. Goat is ARCHIVEespecially 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 Figure 4. Chemical structure of cholesterol meat from young high-

Nutritive Value of Goat Meat quality goat kids, while meat. They purchase whole marbling (small streaks people of Caribbean or half carcasses and cut, of fat found within the heritage and the Muslim marinade, cook, and serve muscle), goat meat can faith prefer meat from older goat meat in many different loose moisture and toughen goats of lesser quality, and ways with various added quickly if cooked at high frequently intact males. ingredients. temperatures. Second, cook goat meat with moisture. Although goat meat If goat meat is to make a To enhance flavor and is processed in USDA- transition into mainstream increase tenderness, use approved facilities, and U.S. markets, consumers a marinade on the meat will have the USDA stamp, need to learn a few basic before cooking and cook ethnic populations do not rules regarding cookery. with moist heat, such as purchase or consume goat First, cook goat meat at low stewing. Note that the meat according to temperatures. Due to its Internet contains numerous traditional USDA cuts of low-fat content and lack of goat meat recipes.

References American Meat Goat Association. (2008). Chevon recipes. A.M.G.A. Article Archives. Retrieved July 18, 2008, from http://www.meatgoats.com/cookbook.pdf. Cammack, R., Attwood, T., Campbell, P., Parish, H., Smith, A., Vella, F., and Stirling, J. (Eds.). (Au- gust 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, from http://www.hsph.harvard.edu/nutrition- source/what-should-you-eat/fats-full-story/index.html. 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, from http://ohiomarketgoat.com/ newsletters/goatnews2003may.pdf. National Heart, Lung, and Blood Institute. (2008). What are lipoproteins? National Institutes of Health. Retrieved July 18, 2008, from http://www.nhlbi.nih.gov/chd/why1.htm. 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, from http://www.luresext.edu/goats/library/fact_sheets/m04.htm. USDA. (2002). Nutritive Value of Foods. Home and garden bulletin, no. 72. Agricultural Research Service. Retrieved August 27, 2008, from http://www.nal.usda.gov/fnic/foodcomp/Data/HG72/ hg72_2002.pdf. USDA. (2001). Nutrient database for standard reference, release 14. U.S. Government Printing Of- fice, Washington,ARCHIVE D.C. 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, call your county Extension office. Look in your telephone directory under your county’s name to find the number. UNP-0061 The Alabama Cooperative Extension System (Alabama A&M University and Auburn University), is an equal opportunity educator and employer. Everyone is welcome! Revised, February 2016; UNP-0061