Thirty-seven (37) mature goats belonging to different purebred (i.e. Philippine Native, Anglo Nubian, Saanen) and F1 crossbreeds (i.e. Nubian x Native, Saanen x Native, Boer x Nubian, Saanen x Nubian, Toggenburg x Nubian) were slaughtered to establish and compare breed standards in terms of carcass yield and quality, physical and chemical properties, and sensory properties of chevon.
Carcass yield traits (slaughter weight, carcass weight, chilling loss, carcass length, weight of wholesale cuts, weight of internal organs and other body parts) and meat quality traits (marbling score, rib eye area, lean-bone ratio) were significantly different between goat breed groups (P<0.01). The significant breed differences imply the need for a separate trade and grading standards for different breeds of goats. Except for firmness, the physical properties (pH, water holding capacity, tenderness) and chemical composition of chevon did not vary between breed groups. While trends in the improvement of carcass yield traits in the crosses indicate upgrading the native goat or producing crossbreeds, no distinct advantage in improving meat quality, physical and chemical properties may be realized as a result of crossbreeding. On the other hand, the high juiciness, tenderness and general acceptability scores in the upgrades (i.e. Saanen x Native) and Philippine native goat emphasize the importance of conserving the Philippine Native goats despite their lower meat yield and quality compared to large-sized purebred and crossbred goats.