American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.2, No.4, Aug. 2016, Pub. Date: Jul. 15, 2016
Carcass Characteristics of Growing West African Dwarf Goats Fed Diets Containing Graded Levels of Steam-Treated Cashew Nut Shell
Pages: 60-64 Views: 729 Downloads: 304
Authors
[01] Ocheja J. O., Department of Animal Production, Kogi State University, Anyigba, Nigeria.
[02] Ayoade J. A., Department of Animal Production, University of Agriculture, Makurdi, Nigeria.
[03] Attah S., Department of Animal Production, University of Agriculture, Makurdi, Nigeria.
[04] Netala J., Depaerment of Food Nutrition and Home Science, Kogi State University, Anyigba, Nigeria.
[05] Ocheni J., Depaerment of Food Nutrition and Home Science, Kogi State University, Anyigba, Nigeria.
[06] Oyibo A., Department of Animal Production, Kogi State University, Anyigba, Nigeria.
Abstract
Twenty (20) West African dwarf backs were used to investigate the effects of diets containing graded levels of cashew nutshell on carcass characteristics. The goats were randomly allotted to five (5) treatments of four (4) goats each, the goats were fed the supplement containing 0%, 10%, 15% and 20% cashew nut shell for T1, and T2, T3 and T4 respectively, at 100g / goat/day. The experiment lasted for 100 days after an adjustment period of 14 days. On the last day of the feeding trial three (3) goats each were slaughtered per treatment and carcass yield, whole sale cuts and organo-leptic properties evaluated. Completely randomized experimental design was used and data were analysed using a one way analysis of Variance. Treatment means were separated using least significant difference with the aid of SPSS (2006) 16th version. The dressing percentage ranged from 53.14% (T3) to 57.54% (T1) but was not significantly (p>0.05) different. There were significant (p>0.05) differences in the values for slaughter weight, dressed weight and meat to bone ratio. The values did not follow any definite trend. There was no significant (p>0.05) difference in the relative weight of the head; neck, thigh, shoulder, Ribs, back and Belly. The values for flavor ranged from 3.8 (T1) to 4.0 (T2, T3 and T4) but were not significantly (p>0.05) different. The values for juiciness, tenderness, leanness, palatability and overall carcass quality showed significant differences. It was concluded that goats in T2 (10% level of inclusion of cashew nut shell) had the best carcass characteristics. Further research using other species of ruminants like sheep and cattle was suggested.
Keywords
Carcass, West African Dwarf Goats, Steam-Treated, Nut Shell
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