Carcass Quality, Non-Carcass Component and Meat Cholesterol of Kacang Goat Fed with Fermented Cocoa Shell

Abstract

The experiment was conducted to investigate carcass quality, non-carcass component and meat cholesterol content of Kacang goat fed with fermented cocoa shell (FCS). Materials used in the experiment consisted of 9 male Kacang goat (6 - 9 months of age and ± 18,67 kg of body weight), corn straw, rice bran and FCS using three types of starters. The goat was divided into 3 groups of FCS fermentation of cocoa shell were carried out using 3 types of starters, i.e. cocoa shell fermentation 1) without additional starter (WAS FCS), 2) with Bioplus (Bioplus FCS, 3) with burger feed sauce (BFS FCS). All goats were fed corn straw and rice bran amounting to 70% and FCS amounting to 30% for 2 months. They were then slaughtered at Majeluk Slaughterhouse, Lombok. The data of carcass quality, non-carcass component, cholesterol content, and marbling were collected. The results showed that the carcass quality and non carcass component of Kacang goat were not significantly different among the feed treatments. However, the cholesterol content of meat was significantly different among the feed treatments (P<0.05). The average of carcass percentage, backfat thickness, rib eye area, fleshing index, cholesterol content and marbling of Kacang goat fed WAS FCS were 47.69%, 1.68 mm, 29.01cm2, 0.85%, 30.13 mg/100g, and 0.16%; fed Bioplus FCS were 48.67%, 1.80 mm, 30.79 cm2, 0.91%, 34.96 mg/100g and 0.05%; fed BFS FCS were 48.02%, 1.74 mm, 29.90 cm2, 0.77%, 31.88 mg/100g, and 0.11%, respectively. Non-carcass component of Kacang goat was not significantly different among the feed treatments, it was 42.41±0.064% in average. Cholesterol content of meat of Kacang goat differed among the feed treatments (P<0.05). Kacang goat fed WAS FCS had the lowest cholesterol content (30.13 mg/100 g). It could be concluded that Kacang goat fed ration containing fermented cocoa shell with several starters produced similar carcass quality and non carcass component. However, FCS without additional starter resulted in lower cholesterol content of meat.

Carcass and meat characteristics of male Kacang goat fattened by complete silage

“…Cholesterol, in this study, was higher than the report of Suryanto et al [29] that obtained cholesterol ranging from 30.13 to 34.96 mg/100 g in Kacang goats given fermented cocoa skin, but lower than the report of Mirdhayati et al [17] that obtained cholesterol in Kacang goat meat ranged from 112 to 256 mg/100 g. Cholesterol levels can differ between livestock, and this difference can be caused by differences in food type, age of livestock, and management [29].…”

Review: Goat and Sheep Meat Production in Indonesia

“…It has been reported that the low-fat content of Kacang goat is caused by undernutrition due to traditional management systems where the goats are only fed roughage without concentrates (energy source) [61], whilst it has also been shown that the amount of nutrients consumed by the animal is influenced by the nutrient content of the feed given [62]. Kacang goat fed with fermented cocoa shell without an additional starter feed (containing high nutrients) was shown to lower the cholesterol content of the meat [63]. Furthermore, it was found that silage completely from natural grass as feed increased the contents of collagen and cholesterol in goat meat [64].…”