• Food Science of Animal Resources
• /
• v.43 no.1
• /
• pp.61-72
• /
• 2023

The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50℃-70℃) and time (2-4 h) on extraction yield and gel strength were investigated using a face-centered central composite design with 13 experiments. Gelatin extraction from Korean native black goat skin was prepared through the serial processes of alkali pre-treatment, bleaching, neutralization, hot-water extraction, and freeze-drying. Using the optimization plot of Minitab software, the optimized conditions for extracting temperature and time of goat skin gelatin were 59.49℃ and 3.03 h, and the optimized values of extraction yield and gel strength were 12.52% and 263.37 g, respectively. Based on a quality comparison of goat skin gelatin with commercial gelatin, the pH value of gelatin extracted from Korean native black goat skin was 5.57. The color of gelatin extracted from Korean native black goat skin was darker than that of commercial gelatin (p<0.05). Higher emulsifying properties and gel strength of goat skin gelatin were observed when compared to those of commercial gelatin (p<0.05). Therefore, the results of this study indicate that Korean native black goat skin may be a valuable source for gelatin extraction.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.4
• /
• pp.322-328
• /
• 2001

To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10$^1$∼10$^2$ cfu/ ml. showing the necessity of pressure sterilization of final process.

• Korean Journal of Agricultural Science
• /
• v.48 no.4
• /
• pp.693-702
• /
• 2021

The aim of this study was to analyze the genetic diversity and distance of the Korean native black goat line. Thus far, this Korean native black goat line has not been studied intensively, especially in genetic diversity and relationship studies in comparison with other breeds. In total, eleven microsatellite (MS) markers were used to evaluate alleles from 391 Korean native black goats and foreign hybrid animals. The genetic diversity index was evaluated based on the allele distributions. Four Korean native black goat lines showed expected ranges of observed heterozygosity, expected heterozygosity, and polymorphism information content (PIC) values for use in genetic diversity research (0.509 - 0.643, 0.434 - 0.623 and 0.356 - 0.567). Lines from the Korean native black goat and foreign hybrid were clearly separated according to principal coordinates analysis (PCoA), phylogenetic tree and tended to be clustered in each Korean native black goat line. Thus, this study can be used for analyzing the genetic relationships between Korean native black goats and foreign breeds for line preservation and for fundamental information to determine breed improvement strategies.

• Journal of Animal Reproduction and Biotechnology
• /
• v.34 no.3
• /
• pp.183-189
• /
• 2019

The aim of this study was to assess the levels of genetic diversity and relationships of Korean native black goat (n = 58), compared with the exotic breed, Boer (n = 97). For the analysis of genetic characterization 11 microsatellite markers (MAF065, INRA063, CSRD247, OarFCB20, SRCRSP5, INRA006, ILSTS008, ILSTS011, INRA005, ILSTS087, SRCRSP8) were genotyped. The number of alleles was observed 3 (INRA005) to 10 (SRCRSP8) each markers. The mean expected and observed heterozygosity (H_exp and H_obs) and polymorphism information content (PIC) for the Korean native black goat breed varied from 0.551 to 0.860, 0.517 to 0.948 and 0.464 to 0.835, respectively. Principal Components Analysis (PCoA) and FCA results showed that Korean native black goat breed was confirmed to be clearly separated from bore breed. These results were scientific evidence that Korean native black goat represents a unique and valuable animal genetic resource.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.269-275
• /
• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Journal of Life Science
• /
• v.30 no.11
• /
• pp.1007-1011
• /
• 2020

This study was conducted to analyze the genetic diversity and relationships that discriminate between Korean native black goat populations (Dangjin, Jangsu, Tongyoung, and Gyeongsang National University strains) and crossbred goats. Monomorphic single nucleotide polymorphisms (SNPs) in each strain were collected, and 133 common SNPs were selected for analysis. These 133 monomorphic SNPs showed differences in the genetic structure of the Korean native black goat and crossbred goats, and results from the principal component analysis (PCA) showed that the two can be clearly separated. Furthermore, analysis of the validation population comprising 70 individuals (Korean native black goats, n = 24; crossbred goats, n = 46) with the reference population showed that Korean native black goat strains and the reference population have the same genetic structure, and the crossbred goats shared only part of the genetic structure with the reference population. The result of the PCA analysis showed that the Korean native black goat strains form one population, whereas the foreign strains form another population which is more widely dispersed than the Korean native black goat strains. Thus, the results from this study can be used as baseline data for the conservation of genetic resources of Korean native black goat communities through utilization of monomorphic SNPs and for the introduction of exotic species for further improvement in genetic diversity. This study can also help reduce unnecessary inbreeding and gene flow between native strains.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.2
• /
• pp.135-139
• /
• 2005

This study was designed to investigate the characterization of black goat meat and bone beverage containing honey of red ginseng. The crude proteins and moisture contents of black goat meat were higher than those of pork and beef, but the crude lipid content of black goat meat was lower than that of those. The potassium content of black goat meat was lower than that of chicken, but similar to the pork and beef. The sodium content of black goat meat was lower than that of chicken, pork and beef. The result of the sensory evaluation of black goat meat and bone beverage added honey with red ginseng by 25 panels, was that the beverages added $7.5\%\;and\;8.0\%$ honey with red ginseng were better than any other beverages. Thus, the results suggest that the black goat meat bone beverage added honey with red ginseng could be one of valuable drinks.

• Food Science of Animal Resources
• /
• v.39 no.6
• /
• pp.988-999
• /
• 2019

To investigate the relationship between muscle fiber characteristics and meat quality traits by age of Korean native black goat (KNBG), four muscles (longissimus dorsi, LD; psoas major, PM; semimembranosus, SM; gluteus medius, GM) were obtained from five adult goat (AG; 18 months old) and five young goat (YG; 9 months old). PM muscle had the highest fiber number percentage (FNP) and fiber area percentage (FAP) of type I, followed by SM, GM, and LD muscles. FNP and FAP of type IIB were significantly (p<0.001) higher in AG than those in YG. YG had higher L^* values but lower b^* values than AG. The highest L^* and b^* values were observed in LD muscle (p<0.001). Age and muscle type had detrimental (p<0.001) effect on shear force and collagen content for all muscle in AG as compared to YG. YG had significantly (p<0.001) higher myofibrillar fragmentation index (MFI) than AG for all four muscles. These results suggest that muscle fiber compositions of different muscle types of KNBG depend on age, resulting in variations of meat color, MFI, collagen content, and shear force.

• Journal of Veterinary Clinics
• /
• v.34 no.4
• /
• pp.307-309
• /
• 2017

A postpartum total uterine prolapse in a 2-years old Korean black goat was presented. This paper reports the clinical management of the case. The everted uterus was carefully assessed and gross debris were gently removed and disinfected with dilute povidone iodine solution. The prolapsed uterus was replaced with epidural anesthesia and retention suture was placed on the vulva. Broad spectrum antibiotics, calcium gluconate, and supportive therapy were administered. The patient made complete recovery.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.9
• /
• pp.1423-1429
• /
• 2019

Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p<0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p<0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP (both $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.