Small Ruminant Research 54 (2004) 191–196 Effects of litter size and sex on meat quality traits of kid meat M. Todaro a,∗ , A. Corrao b , M.L. Alicata a , R. Schinelli b , P. Giaccone a , A. Priolo c a Department S.En.Fi.Mi.Zo., Sezione di Produzioni Animali, Università di Palermo, viale delle Scienze, 90128 Palermo, Italy b Istituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”, via Rocco Dicillo, 4-90129 Palermo, Italy c Department D.A.C.P.A., Sezione di Scienze delle Produzioni Animali, Università di Catania, via Valdisavoia, 5-95123 Catania, Italy Received 17 October 2002; received in revised form 18 September 2003; accepted 20 November 2003 Abstract The influence of litter size and sex on meat quality traits was investigated using 40 Nebrodi kids slaughtered at 47 days of age. Carcass measurements (body components, carcass joints, pelvic limb tissue composition, meat fatty acid composition and M. longissimus dorsi (LD) colour), body weight at birth and at slaughter were evaluated. Nebrodi kids had a low body weight at birth, with significant differences between male and female (4.1 kg versus 3.9 kg) and between single and twin (4.2kg versus 3.8kg). Male kids were heavier at birth and at slaughter, however, females had a higher percentage of kidney and pelvic fat (2.1% versus 1.5% of the right side; P< 0.01). Both males and females, on the contrary, were similar in fat percentage for pelvic limb (11.4% versus 11.6%) and chemical composition of meat (5.1% versus 4.9%). The fatty acid composition of fat in the pelvic limb was not influenced by the animals’ sex, but single kids presented higher polyunsaturated fatty acids (PUFA) than twin kids (5.7 g versus 5.4 g/100 g of meat fat; P< 0.05). Physical characteristics and colorimetric parameters of longissimus dorsi muscle were not influenced by sex and litter size. Female kids showed a significantly higher cooking loss (16.5% versus 14.9%) and lower pH than male kids (5.5 versus 5.69); twin kids showed light coloured meat than single kids (51.8 versus 49.3; P< 0.01). The meat of Nebrodi kids has desirable qualitative characteristics and, on the basis of this it is possible to consider it to be of high quality. © 2004 Elsevier B.V. All rights reserved. Keywords: Nebrodi goat; Capretto kid; Meat quality 1. Introduction Nebrodi goats are raised in the Nebrodi moun- tains, which extend for approximately 70 km in north-eastern Sicily, from the Peloritani mountains to the Madonie. This hardy goat breed has a hair coat that is dark smoke-grey, occasionally with patches of grey or red colour (Villardita et al., 1997). The population in 35 municipal areas has been estimated at 30,452 heads in 713 herds (ISTAT, 2000). The ∗ Corresponding author. Tel.: +39-091-485181; fax: +39-091-485713. E-mail address: zootmax@unipa.it (M. Todaro). management of this breed is mainly extensive, and transhumance is still common. The sale of suckling kids from carcasses weighing 6–10 kg with pink meat (capretto) represents the main product of the Nebrodi goat population. In Italy only the “capretto” meat is highly appreciated by consumers, whereas, in other countries including India, the Chevron meat, obtained from older animals with a carcass weight of 16–22 kg, is preferred. Consumers demand healthy meat with low-fat and low calorie content and new types of meat demonstrate potential to control fat/calorie intake. Warmington and Kirton (1990) reported that knowl- edge about yield and quality of goat meat is limited. This investigation was initiated to assess the influence 0921-4488/$ – see front matter © 2004 Elsevier B.V. All rights reserved. doi:10.1016/j.smallrumres.2003.11.011