Effects of palm kernel cake in high-concentrate diets on carcass traits and meat quality of feedlot goats

• Published in: Livestock science Vol. 246; p. 104456
• Main Authors: da Silva, Liliane Oliveira, de Carvalho, Gleidson Giordano Pinto, Tosto, Manuela Silva Libanio, Lima, Victor Guimarães Oliveira, Cirne, Luis Gabriel Alves, de Araújo, Maria Leonor Garcia Melo Lopes, Pina, Douglas dos Santos, Leite, Vagner Maximino, Rodrigues, Carlindo Santos, Mesquita, Bruna Mara Aparecida de Carvalho
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.04.2021
• Subjects: By-product; Elaeis guineenses; Goat husbandry; Proximate composition; Sensory attributes; Elaeis guineenses; Proximate composition; By-product; Sensory attributes; Goat husbandry
• ISSN: 1871-1413; 1878-0490
• DOI: 10.1016/j.livsci.2021.104456

•The inclusion of palm kernel cake in high-concentrate diets for goats was evaluated.•Dietary inclusion of palm kernel cake provided heavier carcasses.•Dietary inclusion of palm kernel cake did not affect carcass yields or meat quality.•Palm kernel cake in goat diets increased consumers’ acceptance of goat meat. This study was conducted to examine the effects of including palm kernel cake (0, 120, 240, and 360 g kg−1) in high-concentrate diets for feedlot goats on carcass traits and meat quality. Thirty-two non-pregnant, mixed-breed goats (average age: 1 year; initial body weight: 24.70 ± 3.72 kg) were evaluated in a completely randomized experimental design. Hot (P = 0.007) and cold (P = 0.008) carcass weights responded quadratically, with maximum values of 16.4 and 16.3 kg estimated at the palm kernel cake inclusion levels of 125.0 and 116.7 g kg−1, respectively. Loin eye area (P = 0.042), subcutaneous fat thickness (P = 0.013), fatness score (P = 0.014) and the morphometric measurements of external length (P = 0.009) and chest width (P = 0.013) decreased, whereas chest circumference (P = 0.037) responded quadratically to the increasing inclusion levels. The diets did not influence (P > 0.05) the physicochemical characteristics or proximate composition of goat meat. Principal component analysis of sensory attributes resulted in the separation of the meat samples. The inclusion of up to 115.0 g kg−1 of palm kernel cake in high-concentrate diets for feedlot goats provides heavier carcasses and increases consumers’ acceptance of goat meat.