Goat meat has recently become an important aspect in the meat markets due to its containing of low fat, and cholesterol contents that may benefit to human health as compared to mutton, pork, and beef. Some of the factors such as rearing system and nutritional supply, breed, gender, age, and weight at slaughter are influencing on fat deposition and fatty acid composition in goat meat. Nevertheless, each factor is not independent but has association with others. From literature reviews, rearing and nutritional systems seem to be the most important factors that have influence on fat deposition and fatty acid composition in goat meat than others.
