Evaluation of the Violino-producing aptitude in does e chevon: slaughter performance and meat quality

The aim of this work was to determine the slaughter performance and some chemical and physical characteristics of dairy does whose thighs were used to make the traditional ham called violino and of chevons. Moreover, the aptitude to produce the violino by chevons slaughtered at the age of one year was assessed. The rate of animals suitable to produce the violino was 57% for the chevons. Physical parameters and chemical composition of the meat resulted similar between the two classes of animals. Thus, rearing some chevons in a dairy farm could be a further way to increase the incomes of the farmers.