Quantitative characteristics of carcass and meat quality of ¾ Boer + ¼ Saanen and Saanen goat kids fed diets with dry yeast

Abstract

-Twenty-seven carcasses of non-castrated confined goat kids, (18 ¾ Boer + ¼ Saanen and nine Saanen) with slaughtered weight of 30.1 ± 0.27 kg were used to evaluate quantitative characteristics of the carcass and qualitative characteristics of the loin and shoulder. The animals were distributed in a completely randomized design in a 2 × 3 factorial arrangement (breed group × diet). The diets consisted of inclusion of dry yeast, as follows: soybean meal, soybean meal + dried yeast or dried yeast. The other ingredients of the diets were oat hay (30% DM), ground corn and mineral mixture. Hot carcass weight, cold carcass weight, weight loss by cooling, true carcass yield and carcass compactness index were not influenced by the inclusion of dry yeast nor by racial group. Saanen goats presented the highest carcass commercial yield of carcass, but they needed 15 days more to reach the slaughter weight. The cut yields were not affected, but a significant interaction for shoulder yield occurred. Dry yeast and breed group did not influence the measurements of the loin, the muscle:bone ratio, the cooking losses, the shear force and composition. There was a significant interaction between the inclusion of dry yeast in the diets and the breed group for the muscle proportion on loin, which was higher in the ¾ Boer + ¼ Saanen group. For the shoulder, inclusion of dry yeast and breed group did not alter the proportions of muscle, fat, protein and ash. However, in Saanen goats, the proportion of bone and moisture content were higher and total lipid content was lower. The ¾ Boer + ¼ Saanen groups showed higher precocity. Dry yeast is an alternative protein source that can be included in diets for goat kids.Key Words: byproduct of sugar cane, genetic group, goat, meat quality, Saccharomyces cerevisiae Características quantitativas de carcaça e de qualidade da carne de cabritos ¾ Boer + ¼ Saanen e Saanen alimentados com rações contendo levedura seca RESUMO -Foram utilizadas 27 carcaças de cabritos machos não-castrados, confinados, sendo 18 ¾ Boer + ¼ Saanen e nove Saanen com peso de abate de 30,1 ± 0,27 kg, para avaliar as características quantitativas da carcaça e qualitativas do lombo e da paleta. Os animais foram distribuídos em delineamento inteiramente casualizado em arranjo fatorial 2 × 3 (grupo racial × rações). As rações foram constituídas pela inclusão de levedura seca, sendo: farelo de soja, farelo de soja + levedura seca ou levedura seca. Os demais ingredientes das rações foram o feno de aveia (30% da MS), milho moído e mistura mineral.Os pesos de carcaça quente e de carcaça fria, as perdas de peso por resfriamento, o rendimento verdadeiro de carcaça e o índice de compacidade de carcaça não foram influenciados pela inclusão da levedura seca nem pelo grupo racial. O grupo Saanen apresentou maior rendimento comercial de carcaça, porém 15 dias a mais de idade para atingir o peso de abate. Os rendimentos de cortes não foram influenciados, porém ocorreu interação significativa para rendimento de paleta. A levedura sec...

Effects of feeding systems and breed group on carcass characteristics and meat quality of feedlot goat kids

“…It is in agreement with Freitas et al (2011), who found influence of feeding systems on the muscle yield of ¾ Boer x Saanen and Saanen goats, slaughtered with an average weight of 30 kg, obtaining values of 708.9; 735.8 and 695.2 g kg -1 for the three feeding systems used.…”

“…The leg compactness index (Table 4) was higher in 3/4 and 7/8 Boer x Alpine breed groups, which is in accordance with Freitas et al (2011), who observed the influence of breed group in the leg compactness index, in which 3/4 Boer x Saanen kids showed better results than the Saanen breed group. The feeding system did not influence the leg compactness index, which is in agreement with Grande et al (2003), who found no influence of different feeding systems in the leg compactness index in kids.…”

“…Relative to rib yield, the result of this study is in agreement with the findings of Rodrigues (2009), who reported values of 257.6 and 267.0 g kg -1 for the respective feeding systems. The average rib yield in this study was higher than the observed by Freitas et al (2011), which found values between 160.2 and 190.7 g kg -1 .…”

“…However, differs from the results of Lisboa et al (2010), Ferreira (2010 and Freitas et al (2011), which found no influence of different breed groups on leg yield in goats. This characteristic is economically important since it has high commercial value, considering it is a prime cut.…”

“…The average yield for neck found in this study was higher than verified by Freitas et al (2011), who observed 64.6 g kg -1 , although lower than the found by Carvalho Júnior et al (2009) and Ferreira (2010), who reported 105.1 and 90.3 g kg -1 , respectively.…”