RESEARCH ARTICLE Anim Ind Technol 2021;8(1):23-33 https://doi.org/10.5187/ait.2021.8.1.23 축산기술과 산업 Animal Industry and Technology pISSN 2383-5761 eISSN 2383-6385 http://www.e-ait.org 23 Received: Apr 28, 2021 Revised: May 20, 2021 Accepted: May 20, 2021 *Corresponding author Ki-Chang Nam Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea Tel: +82-61-750-3231 E-mail: kichang@scnu.kr Copyright © 2021 Korean Society of Animal Science and Technology. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creati vecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ORCID Mahabbat Ali https://orcid.org/0000-0002-5332-7758 Young-Sun Choi https://orcid.org/0000-0002-6843-7423 Ki-Chang Nam https://orcid.org/0000-0002-2432-3045 Competing interests No potential conflict of interest relevant to this article was reported. Funding sources This research was supported by the study on the improvement of animal performance to establish the breeding base of the black goat. Physicochemical attributes, free amino acids, and fatty acids of the five major cuts from Korean native black goat Mahabbat Ali 1,2 , Young-Sun Choi 3 and Ki-Chang Nam 1* 1 Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea 2 Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh 3 Jeollanamdo Agricultural Research and Extension Services, Gangin 59213, Korea Abstract This study aimed to investigate the physicochemical traits, free amino acids, and fatty acid compositions of five different muscle cuts (loin, hind leg, neck, and foreleg) from Korean native black goat (KNBG). In a total, 21 castrated male KNGBs of 16 mon of age were reared with similar diets, conditions, and slaughtered. Results reveal that moisture content was lowest in rib compared to all tested groups (p < 0.05). Moreover, rib implied the highest lipid content compared to all cuts (p < 0.05). Protein and ash contents were lowest in the rib than all treatments except for the foreleg (p < 0.05). Shear force (kg.f) values related to meat tenderness did not show any significant differences among the five different cuts. Regards to free amino acid contents, glutamic acid was the highest in the neck (p < 0.05). The taurine and asparagine contents were highest in the foreleg (p < 0.05). The essential fatty acids; linoleic acid (18:2), and arachidonic (20:4) acid were highest in the meat excised from the hind leg (p < 0.05). Eicosatrienoic acid (20:3), and nervonic acid (24:1) were deemed important to brain functions highest in the hind leg (p < 0.05). Also, a similar trend was noted for polyunsaturated fatty acids (PUFA) contents in the hind leg (p < 0.05). Saturated fatty acids (SFA) were highest in rib compared to all treatments (p < 0.05). Taken together, our results indicate that proximate compositions, lipid contents, free amino acids, fatty acid compositions vary considerably with the anatomical locomotion of the muscles from KNBGs which could be a stratagem for consumer's preference of the meat and given nutritional and functional profile elsewhere. Keywords: Korean native black goat, Goat meat cuts, Physicochemical traits, Free amino acid, Fatty acid compositions INTRODUCTION Korean native black goat (Capra hircus coreanae) is a typical native goat breed comprising more than 80% of the whole goat population in South Korea. Although KNBG meat has been consumed as medicine more than food [1], consumption of KNBG muscles has increased tremendously during the last few decades. Particularly, KNBG meat is consumed as a health-promoting food, especially for pregnant women, and for medicinal purposes for curing