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Translational Animal Science, 2020

DOI: 10.1093/tas/txaa149



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Carcass characteristics and sensory analysis of Abergelle goat breed and Abergelle crossbred goat fed hay supplemented with concentrate mixture

Journal article published in 2020 by Tewodros Alemu, Alemu Dagnachew, Alemu Tsegaye
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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Abstract The experiment was conducted using 36 intact yearling males of Abergelle breed and Abergelle cross bred goats (50%) with initial live weight of 18.92 ± 0.72 kg (mean ± SE). The objective of the experiment was to evaluate the effect of concentrate supplementation on carcass parameters and meat sensory quality of genotypes. Goat genotypes were blocked based on initial body weight and were randomly assigned to dietary treatments. The experimental design was 2 by 3 factorial in RCBD. The treatments included local grass hay as basal diet and supplementation with concentrate (184 g/day, 368 g/day and 552 g/day on DM basis). Effects of genotype and diet were significant on the main carcass parameters (P < 0.05) but genotype did not show effect on edible offal components (P > 0.05). Diet had a significance effect on meat flavor (P < 0.05) but not on tenderness, juiciness and soup flavor (P > 0.05). Genotype had no effect (P > 0.05) on all sensory attributes. Goats feeding on higher level of concentrate had heavier total edible offal components (P < 0.05) than feeding on lower level of concentrates but not difference between genotypes (P > 0.05). The cross breed goats feeding on higher level of concentrate showed higher percentage of non-edible offal (P < 0.01) particularly gut content, foreleg and hind leg than pure breed and lower level of concentrate. The digestibility and chemical composition of meat of the genotypes were not addressed in the experiment and hence need to be studied further.