Effects of palm kernel cake in high-concentrate diets on carcass traits and meat quality of feedlot goats

Abstract

This study was conducted to examine the effects of including palm kernel cake (0, 120, 240, and 360 g kg−1) in high-concentrate diets for feedlot goats on carcass traits and meat quality. Thirty-two non-pregnant, mixed-breed goats (average age: 1 year; initial body weight: 24.70 ± 3.72 kg) were evaluated in a completely randomized experimental design. Hot (P = 0.007) and cold (P = 0.008) carcass weights responded quadratically, with maximum values of 16.4 and 16.3 kg estimated at the palm kernel cake inclusion levels of 125.0 and 116.7 g kg−1, respectively. Loin eye area (P = 0.042), subcutaneous fat thickness (P = 0.013), fatness score (P = 0.014) and the morphometric measurements of external length (P = 0.009) and chest width (P = 0.013) decreased, whereas chest circumference (P = 0.037) responded quadratically to the increasing inclusion levels. The diets did not influence (P > 0.05) the physicochemical characteristics or proximate composition of goat meat. Principal component analysis of sensory attributes resulted in the separation of the meat samples. The inclusion of up to 115.0 g kg−1 of palm kernel cake in high-concentrate diets for feedlot goats provides heavier carcasses and increases consumers’ acceptance of goat meat.