Characterization of goat meat quality under different forage feeding regimes

In this study, the effects of Bermuda grass and perennial ryegrass on the proximate composition, shear force, fatty acid profile, aroma, and taste characteristics of goat meat were investigated. Proximate composition analysis showed that the Bermuda grass group had a significantly higher fat content and lower shear force (p < 0.05). Fatty acid profiling revealed higher concentrations of essential fatty acids, such as linoleic acid and α-linolenic acid, in the Bermuda grass group, although accompanied by increased saturated fatty acid levels. Aroma analysis identified greater expression of creamy and fruity volatile compounds, such as methanethiol and 2-methylheptanal, in the Bermuda grass-fed group. Taste analysis revealed stronger umami intensity and lower sourness and saltiness in the Bermuda grass-fed group, which correlated with elevated levels of oleic and linoleic acids. These findings suggest that feeding Bermuda grass enhances both the nutritional and sensory attributes of goat meat, including tenderness, aroma complexity, and flavor, and may increase consumer preference.