Table 4. Proximate composition of Korean native black goat (KNBG) meat and meat from other livestock in Korea

Animals	Treatments	Meat cut	Treatment groups	Moisture (%)	Crude protein (%)	Crude fat (%)	Crude ash (%)
KNBG	Raising period¹⁾	NR	24 mon	72.80±0.49	17.77±0.33^b	9.98±0.42^a	0.89±0.02^b
			48 mon	73.60±0.14	21.27±0.91^a	7.5±0.70^b	1.05±0.06^a
			p-value	0.0519	0.0034	0.0034	0.0100
	Castration time (KNBG× Nubian crossbred)²⁾	NR	Intact	76.83±0.49^a	17.23±0.08^b	0.80±0.01	1.12±0.25
			15 d	74.220.99^b	20.45±2.47^a	2.39±1.51	0.93±0.16
			3 mon	75.54±1.31^ab	17.52±0.40^ab	1.87±1.15	0.99±0.02
			5 mon	74.90±0.35^ab	17.58±0.45^ab	2.31±0.11	0.93±0.01
			7 mon	74.92±0.39^ab	17.72±0.06^ab	2.01±0.39	0.89±0.15
Chicken	Different breeds³⁾	Breast	WM	70.82	21.62^a	2.44^b	1.38^a
			CB	71.50	20.56^b	3.33^a	1.07^b
			SEM	0.346	0.109	0.163	0.073
Hanwoo Cattle	Carcass fat color⁴⁾	LL	Normal	64.76	21.63	13.23	3.70
			Yellow	63.45	20.84	14.75	3.82
			SEM	0.580	0.232	0.664	0.060

Data were collected from female KNBG under different raising periods. Goats were raised for 24 months and 48 months. Muscle type was not reported (NR). ^a,b Superscripts indicate significant differences (p<0.05) within the same column. Data from Kim et al. (2020b).
Data were collected from 45 castrated male KNBG with castration performed at 0.5, 3, 5, and 7 months of age. Muscle type was not reported (NR). While data are presented as mean values, SD was calculated but not shown in the table. ^a,b Superscripts indicate significant differences (p<0.05) within the same column. Data from Choi et al. (2010).
Data were collected from 200 mixed-sex Woorimatdag^TM (WM) chickens and 200 commercial broilers (CB). Values are expressed as means, with SEM (n=18) calculated for each parameter across breeds. ^a,b Superscripts within the same column indicate significant differences (p<0.05) between breeds. Data from Jung et al. (2014).
A total of 20 carcasses from Hanwoo females were collected from slaughterhouses in Korea between May and July 2022. Carcass fat color was graded according to the Korea Institute for Animal Products Quality Evaluation (KAPE) standards. Carcasses with yellow fat (fat color grade 6 or 7) were categorized as the yellow group (n=10), while those with normal fat (fat color grade 3) were categorized as the normal group (n=10). Both groups were matched for similar carcass properties, including quality grade, carcass weight, and age. Muscle samples, including longissimus lumborum (LL), were analyzed for various meat quality parameters. Values are expressed as means, with SEM (n=10) calculated for each parameter across carcass fat color. Data from Kim et al. (2023).