Table 1. Proximate composition (%) of five different meat cuts from KNBG

Items	Cuts					SEM¹⁾
Items	Loin	Hind leg	Neck	Rib	Foreleg	SEM¹⁾
Moisture	74.53^a	75.65^a	75.99^a	65.98^b	74.73^a	0.64
Fat	2.38^b	1.82^b	2.92^b	14.06^a	4.56^b	0.85
Crude protein	23.40^a	22.80^a	21.22^b	19.74^c	20.37^bc	0.39
Crude ash	0.92^a	0.96^a	0.87^a	0.73^b	0.93^a	0.03

n = 5.
Mean values with different letters within the same row differ significantly (p < 0.05).
KNBG, Korean native black goat.