Parasite contamination of goat meat

Abstract

Goat meat consumed in all parts of the world because of its distinctive taste and desired chemical composition. This meat is rich in protein, vitamins and minerals; it contains very little fat, especially cholesterol and is healthier alternative compared to other types of red meat. The quality of the meat of goats is influenced by breed, gender, productivity and adaptability to stress, environment, management, nutrition, body weight at slaughter and health status as well as the slaughter and procedures with the body after slaughter. In addition, quality also affected by parasitic, bacterial and viral etiology contaminants, which may condition that the meat of these animals is unusable for human consumption and therefore should take care of them. In muscle and edible internal organs of small ruminants, we found adult and developmental forms of the parasite. In the muscles and organs of the most common encountered cyst of zoonotic protozoa Toxoplasma gondii. In the liver, we found Fasciola hepatica and Dicrocelium dendriticum. In the brain occurred Coenuris cerebralis (cyst form of Multiceps multiceps) Hydatid cysts (cyst stage of Echinococcus granulosus) we encountered by the liver, lungs, kidneys, muscles and other internal organs. Cysticercosis caused by Taenia ovis and T.hydatigena luck of the liver, omentum and muscle. Their presence leads to a change in the organoleptic characteristics of the food and hygiene failure causing elimination of food from the market and therefore leads to major economic losses.