Published January 11, 2019 | Version v1
Journal article Open

Næringargildi geitaafurða – Kjöt og mjólk


This report on the nutrient content of goat meat and goat milk is a part of
the project “Added value and special status of goat products”. The project
is supported by the Agricultural Productivity Fund and carried out at Matis
in cooperation with the Association of Goat Farmers in Iceland. Goat
carcasses were cut into legs, loin, forequarters and flanks. Proportions of
meat, bones and waste were determined. On the average meat was 66%
of the carcasses, bones 31% and waste 3%. The meat was analysed for
proximates. The protein content was high (21% protein for meat from the
whole carcass). Fat content was generally low (4-24%). Goat milk was
sampled from spring until autumn 2018. Each milk sample was collected
from composite milk from 3-57 animals. Fat content was on the average
3,9%, protein 3,7% and lactose 3,9%. The contents of polyunsaturated
fatty acids and omega-3 fatty acids were higher than in Icelandic cow milk.
The results should be valuable for promotion of goat products, work on
nutrient declarations and product development.


Funding: Framleiðnisjóður landbúnaðarins



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