The potential of goat meat as a nutrition source for schoolchildren


  • Gulzhan Tokysheva S. Seifullin Kazakh Agrotechnical University, Department of Food Technology and Processing Products, Zhenis Str., 62, Nur-Sultan, 010000, Kazakhstan, Tel.: +77026600238,
  • Kadyrzhan Makangali S. Seifullin Kazakh Agrotechnical University, Department of Food Technology and Processing Products, Zhenis Str., 62, Nur-Sultan, 010000, Kazakhstan, Tel.: +77079822448
  • Yasin Uzakov Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +7727396733
  • Mukhtarbek Kakimov S. Seifullin Kazakh Agrotechnical University, Department of Food Technology and Processing Products, Zhenis Str., 62, Nur-Sultan, 010000, Kazakhstan, Tel.: +77172317547
  • Natalya Vostrikova V. M. Gorbatov Federal Research Center for Food Systems of RAS, Laboratory Center for food and feed testing, Talalikhina st., 26, Moscow, 109316, Russian Federation, Tel.: +77172317547
  • Meruert Baiysbayeva Almaty Technological University, Department of technology of bread products and processing industries, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +7727396733
  • Nurbibi Mashanova S. Seifullin Kazakh Agrotechnical University, Department of Food Technology and Processing Products, Zhenis Str., 62, Nur-Sultan, 010000, Kazakhstan, Tel.: +77172317547



goat meat, nutritional value, nutrition of schoolchildren, fractional composition of proteins, moisture binding ability


The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).


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How to Cite

Tokysheva, G., Makangali, K., Uzakov, Y., Kakimov, M., Vostrikova, N., Baiysbayeva, M., & Mashanova, N. (2022). The potential of goat meat as a nutrition source for schoolchildren. Potravinarstvo Slovak Journal of Food Sciences, 16, 398–410.