According to the African Department of Agriculture, goat meat contains less fat and cholesterol than beef, pork, lamb, chicken or turkey. It is also higher in protein and iron than other meat. Fresh meat of goat is rich in vitamin B12 and has balanced amino acids.
Since goats are ruminants, goat meat is also a good source of conjugated linoleic acid (CLA), a fatty acid that prevents and treats cancer and many inflammatory diseases in laboratory animals. Results of human clinical studies with CLA are pending.
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There is great interest in the potential role of CLA in human health and nutrition. Ruminant food (cow, sheep, goat, deer, elk, elk, antelope and buffalo) is the main source of conjugated linoleic acid (CLA) in the human diet. Meat, milk, cheese, yogurt, and ruminant oils are good sources of CLA. Non-ruminant products (pork, poultry, eggs, and fish) are not significant sources of CLA, even if grass-fed.
Many studies have been conducted on the factors that affect CLA levels in milk and meat from ruminants. Most of the work was done with livestock and most of the work with milk. Based on very limited studies on sheep and goats, there is not much difference between cattle, sheep and goats for CLA levels in meat and milk.
The type of food you eat appears to be the biggest factor influencing CLA levels in milk and meat. High-quality immature pasture animals produced the highest CLA values. Animals on mature pastures, canned feeds such as hay and silage or mixed rations with high concentrate feeds produced lower CLA values than animals on high-quality pastures.