Effect of graded levels of lablab (Lablab purpureus L. Sweet) hay on carcass characteristics of red sokoto goats fed maize stover basal diet

Abstract

An experiment was conducted to investigate the effect of feeding varying levels of lablab hay on carcass characteristics of Red Sokoto bucks. Twenty (20) male, non castrate Red Sokoto bucks of average initial weight range of 9.30-11.87± 0.1kg, were used for the experiment. They were randomly assigned to five treatment diets containing lablab hay at 0, 25, 50, 75 and 100% levels of inclusion, respectively. The bucks were individually pen-fed with the concentrate diets at 2% body weight in a Randomized Complete Block Design for a period of 90 days, before they were slaughtered. Results revealed that a 50% inclusion level of lablab hay in the diet led to 79% higher (P<0.05) dressed weight compared to the control diet (35%). The length of small intestine increased by 51% (P<0.05) at 100% level of inclusion of lablab hay compared to the control diet (25%). Also, there was a 45% increase (P<0.05) in the head weight of the bucks at 75% level of lablab hay inclusion. Similarly, including lablab hay at 100% in the diet led to 55% decrease (P<0.05) in the abdominal fat content compared to the control diet. Generally, lablab hay inclusion in the diet of Red Sokoto bucks led to increased (P<0.05) weight of other prime cuts and organs. It was therefore concluded that lablab hay is a potential feed supplement for Red Sokoto bucks under smallholder systems and should be adopted by the farmers for better performance, heavier carcass weight and lean meat production in Nigeria.Key words: Carcass, diet, goats, lablab, Nigeria