This study compared the carcass traits and fatty acid profiles of pen-fed and pasture-raised meat goat kids. Pen-fed goats produced larger carcasses that were more heavily muscled but also had higher fat content than pasture-raised goats. However, pasture-raised goats had a more desirable fatty acid profile. Specifically, their meat contained higher levels of oleic acid and conjugated linoleic acid. While diet did impact the composition of the meat, the differences were likely not significant enough to impact human health. The conclusion is that producers can finish goats through either pen-feeding or pasture-raising without negatively affecting the healthfulness of the final meat product.

1. CARCASS AND FATTY ACID PROFILE OF PEN-
FED AND PASTURE-RAISED MEAT GOAT KIDS
Susan Schoenian1, Jeff Semler1, David Gordon1,
Mary Beth Bennett2, and Dahlia O’Brien3
1University of Maryland, 2West Virginia University, 3Virginia State University

2. DILEMMA
• There is a perception that the
all meat from grass-fed
livestock is healthier than the
meat from livestock that are
pen-fed (or supplemented).
• As compared to pasture-
rearing, pen-feeding (and/or
supplementation) increases
the health, performance, and
carcass value of meat goats;
thus, potential profitability.
OBJECTIVE
• Compare carcass traits
and fatty acid profile of
pen-fed and pasture-
raised meat goats.

3. University of Maryland Extension
Pen vs. Pasture Studies
2013-2014

4. 2013
• 30 intact male Kiko goats
(avg. 22.3 ± 2.7 kg) were
obtained from a farm in
Kansas.
• They were randomly
allocated to two treatment
groups.
2014
• 30 intact male Kiko
bucklings (avg. 21.2 ± 3.1
kg) were obtained from a
farm in New Jersey
• They were randomly
allocated to two treatment
groups.

5. PEN goats were housed in a
4.9 m2 zero-grazing pen.
PASTURE goats grazed
alongside bucks in the annual
Western Maryland Pasture-based
Meat Goat Performance Test.

6. Pen-fed diet
Hay
• 2nd cutting
alfalfa-orchardgrass mix
~ 1 kg per head per day
Grain
• Whole barley grain
~ 0.5 kg per head per day

7. Pasture-fed
Cool season grasses
• Orchardgrass
• MaxQ™ tall fescue
Warm season forages
• Forage sorghum
• Dwarf pearl millet
• Sun Hemp
• Cowpeas

8. Date Forage CP DOM DOM:CP
6-19 Cool 16.7 46.9 2.8
6-29 Cool 19.0 50.0 2.6
7-3 Cool 21.2 50.1 2.4
8-7 Warm 21.5 47.4 2.2
8-14 Warm 21.8 44.0 2.0
8-20 Warm 18.4 38.3 2.1
Source: Grazingland Animal Nutrition Lab
During the second half of the study
(d 42), the bucks were supplemented
with pelleted soybean hulls at a rate
of 341 g per head per day or about
1.5% of body weight.

9. Carcass evaluation
• After adjustment period and 84-d
feeding period, all goats were
harvested to collect carcass data.
• Carcasses were deboned and
separated into fat, bone, and lean.
• A sample of the longissimus dorsi
muscle was removed from each
carcass.
• Fatty acid analysis was done by
Dr. Susan Duckett’s lab at
Clemson University.

10. Carcass data
MEASURED
• Live weight
• Hot carcass weight
• Cold carcass weight
• Body wall thickness
• Rib eye area
• Leg circumference
• KH fat weight
• Fat weight
• Bone weight
• Lean weight
• Fatty acid content
CALCULATED
• Dressing percentage
• Percent KH fat
• Percent fat
• Percent bone
• Percent lean
• Carcass yield
• Percent fatty acids
• Fatty acid ratios

11. Statistical analysis
• All data were analyzed
using GLM procedure
of SAS with animal as
the experimental unit
and class variables
including treatment
and ID.

12. Live and carcass weights, kg
2013 2014
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
LW HCW CCW
32.1
13.2
12.1
26.4
10.2 9.2
Pen Pasture
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
LW HCW CCW
33.9
14.7
13.6
25.1
10.2
9.1
Pen Pasture

13. Percentage of carcass fat
2013 2014
0.00
0.50
1.00
1.50
2.00
2.50
% KH % Fat
1.10
2.30
0.30
0.43
Pen Pasture
0.00
0.50
1.00
1.50
2.00
2.50
3.00
3.50
4.00
% KH % Fat
2.90
3.51
1.10
2.04
Pen Pasture

14. Carcass percentages
2013 2014
10.0
20.0
30.0
40.0
50.0
60.0
DP % Bone % Lean Yield
40.9 40.1
57.2
21.3
38.5
44.1
54.1
18.9
Pen Pasture
10.0
20.0
30.0
40.0
50.0
60.0
DP % Bone % Lean Yield
43.5
35.1
55.5
22.3
40.3
44.2
48.5
17.5
Pen Pasture

15. Most plentiful fatty acids identified
0%
20%
40%
60%
80%
100%
2013 2014
17.9 18.5
17.5 17.3
32.5 33.9
6.9 7.1
25.2 23.2
PALMITIC STEARIC OLEIC Linoleic Other

16. Most abundant fatty acids in meat
• Main SFA
in red meat
• Raises
serum
cholesterol
• “Bad” FA
Palmitic
C18:0
• Unique
long-chain
SFA
• Does not
raise serum
cholesterol
• Considered
neutral
Stearic
C16:0
• MUFA
• Predominant
UFA in meat
• Neutral in its
effect on
cholesterol
Oleic
18:1, cis-9
• PUFA
• Omega-6
• Most
abundant
PUFA in
food
Linoleic
C18:2

17. Effect of diet on FA composition, %
2013 2014
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
Pen Pasture
19.6 16.2
16.5 18.6
39.2
25.3
6.4
7.5
18.4
32.5
PALMITIC STEARIC OLEIC Linoleic Other
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
Pen Pasture
20.0 16.8
16.1 18.5
38.1
29.4
6.3
8.0
19.5
27.3
PALMITIC STEARIC OLEIC Linoleic Other

18. Effect of diet on FA composition, g/100 g DM
2013 2014
0.000
0.500
1.000
1.500
2.000
2.500
Pen Pasture
0.570
0.272
0.482
0.305
1.150
0.431
0.179
0.120
PALMITIC STEARIC OLEIC Linoleic
0.000
0.500
1.000
1.500
2.000
2.500
3.000
Pen Pasture
0.661
0.376
0.522
0.400
1.280
0.660
0.193
0.155
PALMITIC STEARIC OLEIC Linoleic

19. FA ratios and CLA
Pen Pasture P
SFA 39.4 + 0.4 38.4 + 0.4 0.04
UFA 58.5 + 0.4 59.8 + 0.4 0.02
UFA:SFA 1.48 + 0.4 1.56 + 0.3 0.03
CLA, % 0.80 + 0.07 1.80 + 0.07 0.01
2013
2014
No differences
2013 2014
Pen-fed 2.48 2.45
Pasture-raised 1.85 2.18
Ratio of n-6 to n-3 FAs

20. Conclusion
• Diet alters carcass traits of goats and fatty acid
composition of the meat.
• Pen-fed goats produce larger, more heavily muscled carcasses.
• Pasture-raised goats produce leaner carcasses with a more
desirable fatty acid profile.
• But goat meat is already a low-fat meat. Are the
differences observed in this study significant to the human
diet and human health? Not likely.
• Producers can finish their goats in the most profitable way
without affecting the health of their end product.

21. Thank you for your attention. Questions?
Thanks to Dr.
Dahlia O’Brien
for doing the
statistical
analysis and to
Maryland Grain
Producers
Utilization Board
for funding the
study.