Carcass traits, antioxidant status and meat colour of West African Dwarf goat fed combinations of cocoa pod, cassava pulp and acacia leaf

Abstract

A study on carcass characteristics and meat quality of WAD goat was carried out. Twenty (20) WAD goats with age range of 12 – 13 months and average body weight of 14.60 ± 0.05 kg were divided randomly into five treatment groups, consisted of 4 goats and subjected them to thirty-two weeks feeding trial. Combinations of cocoa pod, cassava pulp and Acacia leaf diets were formulated containing four levels of fermented cocoa pod at 0, 5, 10, 15 and 20 and cassava pulp at 40, 45, 50, 55, 60 percent levels respectively while 40 % of Acacia leaf cut across the groups. The results showed that the dressing percentage ranged from 39.11 % (T1) to 44.08 % (T5). The values were significantly difference (p<0.05) among the treatments. Goats on combinations of (20: 40: 40) (T5) had the highest values for carcass length (57.50 ± 0.47 cm). Primal cuts yield of goats on combinations of T5(20 : 40 : 40) had the highest values for neck (506.50 ± 22.92g), lungs (133.50 ± 4.57 g), heart (78.00 ± 2.22 g), rib (6.39 ± 0.38 g), liver (251.50 ± 13.63 g) and pancreas (36.50 ± 2.08 g). The dressing percentage (44.08 ± 0.80 %) and meat quality; Superoxide dismutase (2.88 ± 0.15 U/min/mg protein) of WAD goat fed 20 % diet cocoa pod silage was significantly (p<0.05) high compared to other groups. This study concludes that cocoa pod could be included in WAD goats diets up to 20 % based on their carcass characteristics and meat quality.