This study examined the effects of 80% rapeseed oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant capacity, oxidative stability and fatty acid composition of endothelin muscle (LTL) of goat longissimus dorsi muscle during cold storage. A 14 week feeding experiment was conducted, 24 Boer goats were randomly divided into groups and fed with diets containing 0%, 4% or 8% BCPO (based on dry matter). LTL was obtained after slaughter and cold storage for 7 days.

Neither diet nor post slaughter acid affected antioxidant enzyme activity, chemical composition and cholesterol (P>0.05). Diets had no significant effect on carbonyl content, free sulfhydryl content, water retention, softness, pH value and glycogen. Compared with the control group, the fat fed goats had higher (P<0.05) C18:1 (trans carbon) - 11, C18:3n-3 and C20:5n-3, carotenoids, tocopherols and erythroids, and lower thiobarbituric acid reactant values.

The acid after slaughter decreased the shear strength and oxidative stability of goat meat (P<0.05). During the storage process, no statistically significant (P>0.05) change in individual fatty acid ratio was found. During storage, total polyunsaturated fatty acids (PUFA) decreased, while total saturated fatty acids increased. BCPO in the diet enhanced n-3 polyunsaturated fatty acids (PUFA) without affecting the quality attributes of goat meat.