The objective of the current study was to evaluate high levels of dietary copper (Cu) on goat carcass traits and meat quality. Thirty-six French Alpine goats (18.43 ± 2.35 kg) were randomly assigned to 6 treatments (basal diet with Cu levels at 0, 10, 20, 40, 80, and 160 ppm) with 6 replications each. The experiment was carried out for 102 d. Plasma Cu and enzymes, and slaughter variables were not different (P > 0.05) between Cu levels. Cu in the goat diets was significant (P < 0.05) for meat lightness (L*) and yellowness (b*); L* values were higher (P < 0.05) at 20 ppm and lower (P < 0.05) at 10 and 80 ppm; b* was highest (P < 0.05) for the 160 ppm level and lowest (P < 0.05) for 40 ppm. Meat adhesiveness presented differences (P < 0.05) between Cu levels; the 10 ppm group showed the highest value (P < 0.05) and 0 ppm the lowest value (P < 0.05). Meat juiciness for 10 ppm was higher (P < 0.05) than meat for the 80 ppm group. Linear regression demonstrated that b* and springiness were dependent (β₁ ≠ 0; P ≤ 0.05) on Cu levels in the diet. In conclusion, high Cu levels are recommended in the goat diet to enhance meat quality without affecting slaughter variables.

本研究的目的是评估高水平的膳食铜 (Cu) 对山羊胴体性状和肉质的影响。36 只法国高山山羊 (18.43 ± 2.35 kg) 被随机分配到 6 个处理组（铜含量为 0、10、20、40、80 和 160 ppm 的基础日粮），每组重复 6 次。实验进行102 d。血浆铜和酶以及屠宰变量在铜水平之间没有差异（P > 0.05）。山羊日粮中的铜对肉的亮度 (L*) 和黄度 (b*) 具有显着性 (P < 0.05)；L* 值在 20 ppm 时更高 (P < 0.05)，在 10 和 80 ppm 时更低 (P < 0.05)；b* 在 160 ppm 水平时最高 (P < 0.05)，在 40 ppm 时最低 (P < 0.05)。Cu水平之间的肉类粘附性存在差异（P < 0.05）；10 ppm 组显示出最高值（P < 0. 05) 和 0 ppm 的最低值 (P < 0.05)。10 ppm 的肉类多汁度高于 80 ppm 组的肉类（P < 0.05）。线性回归表明 b* 和弹性是相关的（β₁ ≠0；P ≤ 0.05) 在饮食中的铜水平。总之，在山羊日粮中推荐高铜含量以提高肉质而不影响屠宰变量。