Growth Performance, Carcass Characteristics and Meat Quality of Boer-Cross Wether and Buck Goats Grazing Marshall Ryegrass

Abstract

An experiment was conducted to evaluate the effects of castration on growth performance, carcass characteristics, and meat quality of goat kids. Fourteen Boer-cross buck and wether goat kids (n = 7; initial body weight (BW) 38.0±0.35 kg and 34.8± 0.35 kg, for bucks and wethers, respectively) were grazed on annual Marshall ryegrass (Lolium multiflorum Lam.) for 56 days. Body weights were recorded after 4 h withdrawal from feed and water for two consecutive days, every 2 wk. After d 56, animals were harvested and hot carcass weight (HCW), cold carcass weight (CCW), dressing percent (DP), kidney and pelvic fat (KPF), longissimus muscle (LM) area, back fat (BF), and other carcass parameters were measured. Day 0 BW was used as a covariate for analyses. However, bucks were heavier than wethers at d 15 (p = 0.09), 42 (p = 0.001) and 56 (p = 0.001). Bucks had higher ADG (146 vs. 74 g/d; p = 0.001), HCW (21.2 vs. 18.8 kg; p = 0.06) and CCW (20.3 vs. 17.9 kg; p = 0.04) when compared with wether goats. Dressing percentage (51 vs. 47%; p = 0.06), KPF (0.44 vs. 0.16%; p = 0.02) and BF (0.41 vs. 0.21 cm; p = 0.05) were higher in wethers vs bucks, respectively; however, USDA live or carcass grades were similar. Longissimus muscle tissue from wethers and bucks were similar in darkness (L*) and redness (a*), but wethers had more (p = 0.02) yellow tint (b*). Palmitic (C16:0), stearic (C18:0) and oleic (C18:1) acids were higher (p = 0.001) in muscle tissue from wethers compared to bucks. The saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents of muscle tissue were lower (p = 0.001) for bucks with no difference in polyunsaturated fatty acids (PUFA). Longissimus muscle initial temperature was higher in bucks (p<0.04) and pH change post-mortem was similar for bucks and wethers. These results indicated that castration of young market goats reduced growth performance and produced carcasses with more fat and higher SFA.

Crude glycerin in meat goat diets: intake, performance and carcass traits

“…CLL varied from 2.93 to 3.39% and had no effect (P>0.05) of glycerin levels in the diet; the values are similar to those mentioned by SOLAIMAN et al (2011), reported for grazing crossbred Boer goats, castrated and uncastrated, values of 4.00 and 3.00%, respectively. According to LAGE et al (2009), the CLL of a carcass is an important parameter to assess quality of the product and presents inverse relationship with the juiciness and softness of the meat.…”

“…HCY varied from 47.60 to 49.39%, and CCY varied from 46.17 to 47.90%, valued within the rate of those described in the literature (CUNHA et al, 2002;EL-WAZIRY et al, 2011;SOLAIMAN et al, 2011;SALLES et al, 2013).…”

The quality of meat and edible by-products from kids with different inheritance of Boer goat

“…Twenty-four hours after slaughter, the pH value decreased and ranged from 5.5 to 5.7 (pH 24 ). This range of the ultimate pH value is considered to be acceptable for high quality goat meat (5.5-5.8) (Herold et al, 2007;Solaiman et al, 2011). We found that the changes of meat pH and EC recorded for different genotypes had a similar scheme.…”

Prediksi Bobot dan Konformasi Karkas Kambing Lokal Mengunakan Prediktor Bobot Potong dengan Berbagai Model Regresi

“…Produksi daging (karkas) merupakan indeks ekonomi yang penting dan berkaitan dengan bobot hidup (bobot potong). Produksi daging akan berubah dari ternak muda sampai ternak dewasa (Kebede et al, 2008;Marichal et al, 2003;Ermias dan Rege, 2003) dan dipengaruhi oleh beragam faktor seperti: bangsa dan jenis ternak (Herold et al, 2007;Santos et al, 2007;Lewis et al, 2004;Ermias dan Rege, 2003;Amin et al, 2000;Singh et al, 1994), jenis kelamin (Solaiman et al, 2011;Peña et al, 2007;Simela et al, 2004;Hall et al, 2001;Abebe, 2000), pakan (Todaro et al, 2006;Lewis et al, 2004;Mahgoub et al, 2000;Meneses et al, 2001;Shahjalal, 2000), serta bobot tubuh dan umur (Abebe, 2000). Penelitian ini bertujuan untuk memprediksi bobot dan konformasi karkas kambing lokal mengunakan prediktor bobot potong dengan pendekatan berbagai model regresi.…”