The palatability and chemical composition of Longissimus lumborum muscles from 24 Boer goat castrates (eight goats per treatment), finished on diets varying in energy content (9.7, 10.2 and 10.6 MJ ME/kg feed), were evaluated by a trained sensory panel on a line scale ranging from low to high intensity for aroma, flavour and texture attributes. Physical measurements as well as proximate analysis were performed for each sample. No differences (P > 0.05) were found between the dietary treatments for any of the attributes analysed. Lamb flavour and aroma were the most prominent attributes, while only low levels of goat-like flavours were detected. Juiciness and tenderness had a strong correlation (r = 0.864) and were rated to be moderate. The findings suggest that energy density of feedlot diets can be varied to still produce chevon with uniform meat quality characteristics.

龙眼的适口性和化学成分由训练有素的感官小组在从低到高强度的线性范围内评估来自24种布尔山羊rate割的肌肉（每次处理八只山羊），这些山羊采食能量含量不同（9.7、10.2和10.6 MJ ME / kg饲料）的日粮香气，风味和质地属性。对每个样品进行物理测量和近距离分析。在饮食治疗之间，对于所分析的任何特性均未发现差异（P> 0.05）。羊肉的风味和香气是最突出的属性，而仅检测到低水平的山羊样风味。多汁和嫩度有很强的相关性（r = 0.864），被定为中等水平。研究结果表明，饲养场日粮的能量密度可以变化，从而仍然生产出具有均匀肉质特征的人字形。