Comparision of meat quality criteria in hair goats cultivated in different geographical regions

The purpose of this study was drawing attention to hair goats which have been an important biological wealth of our country as a meat source and evaluate physical, chemical and sensorial quality criteria of samples belonging to male kids of hair goats which were colllected from different geographical regions of our country. The aim was also to clear the question mark when it is claimed that the product of a particular region is different and 'top - quality', and learn if regional difference, being an external factor, was effective on meat quality. In this frame, samples were collected from Aydın, Konya and Mersin assuring that the samples belong to male kids of hair goats which do not exceed one year old. Although the findings which partially gave rise to thought that regional difference could have a role on meat quality and contribute to its originality, it was concluded that advanced studies might be needed. Thus, chemical composition and pH results are found to be similar for the samples of Aydın and Konya but different for Mersin. L*, one of the color parameters, was paralel to the results of moisture analysis that the samples of Aydın were statistically different than the others that increasement of lightness was probably dependent to moisture level. While the samples did not show an important statistical difference for water holding capacity, the highest level for cooking loss was detected for Mersin and also found to be dryer, less tender and worse than the others about texture during sensorial evaluation. While all the samples were found similar to each other statistically for color and taste, the highest score for fatty mouth feel belonged to samples of Mersin compared to Aydın and Konya as found to be parallel to the results of total fat showing that the results are coherent. For textural parameters, only firmness was statistically different for Aydın. Statistically different results for cholesterol and ten kinds of fatty acids (except stearic acid) existing in the samples show the need for more specific research based on the region and animals individually including comprehensive genetic research too (p<0.0.5).