Quantitative and qualitative traits of carcass and meat of goats fed diets with cactus meal replacing corn

The purpose of this study was to evaluate the quantitative and qualitative characteristics of the carcass and meat of goats fed diets containing cactus meal (pectin source) replacing corn (starch source). Twenty-eight goats with an average initial weight of 16 ± 2.02 kg were confined in a completely...

Full description

Saved in:
Bibliographic Details
Published in:Tropical animal health and production 2019-03, Vol.51 (3), p.589-598
Main Authors: Oliveira, F. A., Carvalho, G. G. P., Assis, D. Y. C., Oliveira, R. J. F., Nascimento, C. O., Tosto, M. S. L., Pina, D. S., Santos, A. V., Rufino, L. M. A., Azevêdo, J. A. G., Eiras, C. E., Carvalho, B. M. A.
Format: Article
Language:English
Subjects:
Biomedical and Life Sciences
Caprinae
Cholesterol
Corn
Diet
Dry matter
Goats
Life Sciences
Limbs
Meat
Muscles
Pectin
Physical growth
Proteins
Qualitative analysis
Regular Articles
Starch
Substitutes
Vegetables
Veterinary Medicine/Veterinary Science
Weaning
Weight
Zoology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The purpose of this study was to evaluate the quantitative and qualitative characteristics of the carcass and meat of goats fed diets containing cactus meal (pectin source) replacing corn (starch source). Twenty-eight goats with an average initial weight of 16 ± 2.02 kg were confined in a completely randomized design with four treatments (the replacement levels of 0, 330, 660, and 1000 g kg −1 of dry matter) and seven replicates. The productive performance of the animals was not affected by the replacement of corn by cactus meal. The carcass commercial yield and the dressing percentage decreased with the addition of cactus meal levels in the diets. The commercial cuts, however, especially prime cuts like hind limbs and loin, were not changed by the use of cactus meal. Muscle:bone and fat:bone ratios and muscularity index of hind limbs were influenced by the substitution. The protein and ash contents of the longissimus lumborum muscle decreased while cholesterol levels increased with the presence of cactus meal. Sensory traits of goats’ meat fed cactus meal in the diets were not affected. The substitution of corn for cactus meal reduced carcass yield but did not change the yield of commercial cuts or the qualitative characteristics of the meat.
ISSN:0049-4747
1573-7438
DOI:10.1007/s11250-018-1733-1