Analysis of Sex Differences in Slaughtering Performance and Meat Quality Characteristics of Tibetan Black Goats

To elucidate the influence of gender on slaughter performance and meat quality traits in Tibetan black goats, three 3-year-old black goat rams and ewes were randomly selected, and their slaughter performance, edible quality, and nutritional components of the foreleg, hind leg, and longissimus doris were detected and compared. The results showed that ewes exhibited significantly higher pre-slaughter live weights than rams (P<0.05). However, rams demonstrated significantly slaughter rates and greater hind leg lengths (P<0.01), exceeding those of ewes by 1.40-fold and 1.16-fold, respectively. While gender had no significant impact on the pH of goat meat (P>0.05), ewes displayed enhanced glossiness and redness. Moreover, the boiling loss rate and shear force of the meat of the ewes were significantly lower than those of the rams (P<0.05), indicating superior water-holding capacity and tenderness relative to rams. Nutritional analyses further revealed that the cholesterol content in the longissimus dorsi of rams was significantly higher than in ewes (P<0.01), whereas inosine monophosphate levels in the foreleg muscle were significantly higher in ewes (P<0.01). Mineral and vitamin profiling indicated higher concentrations of iron, zinc, and vitamins B₁, B₂, and B₃ in ewes compared to rams. Additionally, essential and umami-related amino acid levels were more abundant in the foreleg muscles of ewes. Overall, while rams demonstrated superior slaughter performance, the meat from ewes exhibited greater tenderness, enhanced eating quality, and superior nutritional value. These findings provide a scientific basis for selective breeding and meat quality optimization in Tibetan black goats, with potential implications for livestock management and economic development in Tibet.