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- Title
Effect of crude glycerin levels on meat quality and carcass characteristics of crossbred Boer goats.
- Authors
Bezerra, Higor Fábio Carvalho; Santos, Edson Mauro; de Carvalho, Gleidson Giordano Pinto; de Oliveira, Juliana Silva; de Moura Zanine, Anderson; Pinho, Ricardo Martins Araujo; de Araújo, Maria Leonor Garcia Melo Lopes; Perazzo, Alexandre Fernandes; Ferreira, Daniele de Jesus
- Abstract
This study assessed the effects of four levels of crude glycerin (0, 50, 100, and 150 g/kg dry matter (DM) basis) in the diet of Boer crossbred goat kids on the qualitative and quantitative carcass characteristics as well as meat quality. Thirty‐two crossbred, castrated Boer x undefined breed goat kids with an initial average weight of 17.8 ± 2.2 kg between 3 and 4 months of age were distributed across a complete randomized experiment with four treatments and eight replicates. The DM intake linearly decreased (p <.05) as the crude glycerin inclusion level in the diet increased. Crude glycerin levels decreased (linear effect, p <.05) empty body weight, hot dressing percentage, and cold dressing percentage. Conformation and subcutaneous fat thickness were not affected (p >.05) by dietary crude glycerin. Crude glycerin levels decreased (linear effect, p =.03) rib eye area of the Longissimus dorsi muscle, however, did not affect color, cooking loss, and shear force. The crude glycerin can be included up to 50 g/kg DM in the diet of crossbred Boer goats without negatively affecting carcass characteristics and meat quality. It can be recommended as an energy source in finishing diets.
- Subjects
MEAT quality; GOAT breeds; GOATS; AFRIKANERS; SHEARING force; GLYCERIN; BODY weight
- Publication
Food Science & Nutrition, 2022, Vol 10, Issue 7, p2312
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.2839