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Context: The fate of kids born in dairy goat production systems is a growing concern. Aims: This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age. Methods: We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception. Key results: There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis. Conclusions: Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat. Implications: This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers. We compared Saanen and Saanen × Boer kid meats and found that the Saanen × Boer crossbreed contributes to increased carcass yield and greater acceptance of the meat by consumers. When comparing different slaughter ages (30 and 60 days), we observed that the carcass fat content increased and lipid oxidation in the meat decreased when the kids were slaughtered at 60 days of age. [ABSTRACT FROM AUTHOR]

Conjugated Linoleic Acid (CLA) is a set of geometric isomers of linoleic acid with different bioactive properties, featuring two double links divided by a single link. Current analysis is a bibliographic review based on specialized literature selected at different databases to underscore CLA in animal-derived products and their advantages for human health. The natural compound may be found in animal- derived products, especially milk fat, beef and in food naturally enriched with the acid and its isomers. CLA has different bioactive properties and originates from incomplete bio-hydrogenation of linoleic and linolenic acid undertaken by rumen bacteria or by de-saturation of trans-11 in the mammary gland and in the small intestine. The biological benefits of CLA and its isomers cis-9 and trans-11, as a natural component of milk fat, have an anti-carcinogenic effect, including carcinomas in the epidermis, mammary and gastrointestinal tissue. Diets supplemented with fats, concentrate : roughage ratio and the effectiveness of the roughage fiber may increase milk production, decrease fat and change its profile in fatty acids. Research on CLA levels in animal-derived products and their beneficent effect on health and life quality have provided satisfactory results, albeit often controversial. Further studies are required to corroborate results and safety in the use of the compound so that its real efficacy may be thoroughly determined. [ABSTRACT FROM AUTHOR]