Carcass Composition of West African Dwarf (WAD) Goats Fed Cassava Peel-Based Diets

Eneji, C. A.; Kalio, G. A.; Kennedy-Oko, Oluwatosin

doi:10.5539/jfr.v4n1p168

Cited by 3 publications

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Potassium had the highest values across all the meat samples. The results of mineral content analysis in Tables 4 and 5 also reveal that goat meat can be regarded as a good source of calcium, important for preventing iron-deficiency anemia, as well as for bone development, secretory functions, buffers, and certain coenzymes (27). The analysis also indicated that goat meat is a good source of magnesium (average: 0.82%), which is necessary for many essential biochemical reactions.…”

Section: Mineral Compositionmentioning

confidence: 90%

Chemical and tissue composition of meat from carcass cuts of localgoats affected by different feeding in Tunisian arid lands

Ayeb¹,

Ghrab²,

Barmat³

et al. 2016

Turk J Vet Anim Sci

View full text Add to dashboard Cite

An experiment was conducted to find out the nutritive value of different cuts of goat carcass. Meat samples were obtained from goat kids in Tunisia. Twenty-six indigenous kids were divided into three groups: oat hay (control), dried olive leaves + dried Stipa tenacissima, and grass hay. The cuts were the shoulder, chest, and leg of each goat carcass. Tissue compositions of different cuts and meat physicochemical parameters were determined. Percentage of muscle was higher in shoulders (61.57%) and legs (58.89%). The percentage of fat was higher in the chest (24.74%). Percentage of bone was higher in legs and shoulders. The percentage of muscle and bone was similar in the three diet treatments. The fat percentage tended to be higher in the grass hay group. The mean pH value of different cuts differed significantly; it was higher in shoulders, but pH values did not differ significantly according to different diets. The crude protein content of meat was similar in the three cuts and three diets. Fat contents and dry matter of different cuts differed significantly and shoulder portions contained higher crude protein and dry matter (3.95% and 22.61%) than other portions. The ash content was similar in different cuts and diets. The major mineral contents did not differ significantly

show abstract

Section: Mineral Compositionmentioning

confidence: 90%

Chemical and tissue composition of meat from carcass cuts of localgoats affected by different feeding in Tunisian arid lands

Ayeb¹,

Ghrab²,

Barmat³

et al. 2016

Turk J Vet Anim Sci

View full text Add to dashboard Cite

show abstract

Impact of varied time of feeding on the lactation and growth performance of West African Dwarf goat

Adegbeye

Fajemisin

Aro

et al. 2021

Trop Anim Health Prod

View full text Add to dashboard Cite

A review of some aspects of goat meat quality: future research recommendations

et al. 2023

View full text Add to dashboard Cite

The global goat meat sector is advancing and contributes to long-term food security, especially in meeting the protein demands of the growing human population in developing countries. Spanning all countries, Australia, is the largest exporter of goat meat, although it has negligible consumption. However, Australia does potentially have a secure future as an innovative, profitable, and resilient world leader in goat production, provided some challenges are addressed. These challenges facing the goat meat sector require suitable strategies and interventions for better profitability and acceptance of goat meat consumed in Australia and as an export product. Limited research on goat meat quality and the lack of an adequate grading system for goat meat quality are two of the major issues that need attention from the industry and researchers. Some of the most critical areas that need further research to enable growth of the goat meat industry are the influence of genetics and age of animals on meat quality, standardisation of the ageing period of various goat meat cuts, cooking innovations, consumer acceptance and sensory analysis of goat meat (both farmed and rangeland goats). This paper reviews the status of the goat meat sector and identifies the opportunities for the goat meat sector, particularly in Australia. In addition, we highlight several key issues requiring further research and interventions to enhance the growth of the goat meat industry.

show abstract

Carcass Composition of West African Dwarf (WAD) Goats Fed Cassava Peel-Based Diets

Cited by 3 publications

References 5 publications

Chemical and tissue composition of meat from carcass cuts of localgoats affected by different feeding in Tunisian arid lands

Chemical and tissue composition of meat from carcass cuts of localgoats affected by different feeding in Tunisian arid lands

Impact of varied time of feeding on the lactation and growth performance of West African Dwarf goat

A review of some aspects of goat meat quality: future research recommendations

Contact Info

Product

Resources

About