Characteristics of Nutrition, Growth, Carcass and Meat of Male Goats Fed Babassu Mesocarp Flour

Aylpy R. D. Santos, Jarlyanne N. C. Souza, Henrique N. Parente, Graziele S. Oliveira, Karlyene S. Rocha, Anderson M. Zanine, Daniele J. Ferreira, Anny G. V. O. Lima, Jocelio S. Araújo, Arnaud A. Alves and Michelle O. M. Parente
Additional contact information
Aylpy R. D. Santos: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Jarlyanne N. C. Souza: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Henrique N. Parente: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Graziele S. Oliveira: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Karlyene S. Rocha: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Anderson M. Zanine: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Daniele J. Ferreira: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Anny G. V. O. Lima: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Jocelio S. Araújo: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil
Arnaud A. Alves: Department of Animal Science, Federal University of Piauí, Teresina, Piauí 64049-550, Brazil
Michelle O. M. Parente: Department of Animal Science, Federal University of Maranhão, Chapadinha, Maranhão 65500-000, Brazil

Agriculture, 2020, vol. 10, issue 7, 1-13

Abstract: Twenty-eight Boer × Saanen castrated male goats (21.6 ± 3.0 kg of initial body weigh) were distributed in a randomized complete block design to evaluate the effects of increasing levels (0, 100, 200 or 300 g/kg, in dry matter basis) of dietary babassu mesocarp flour (BMF) on performance, nutrient digestibility, carcass characteristics, and meat physical and chemical composition. When significant treatment effects were found, data were submitted to orthogonal polynomials for treatment responses. BMF did not change the intake and digestibility of dry matter and crude protein. However, it increased linearly the total carbohydrates intake ( p = 0.013), neutral detergent fiber intake ( p < 0.001) and digestibility ( p = 0.027), while it decreased linearly the intake of non-fibrous carbohydrates ( p < 0.001) and ether extract ( p < 0.001), without changing their digestibility ( p > 0.05). The dressing percentage ( p = 0.003) and rib eye area ( p = 0.024) had a quadratic effect with increasing levels of BMF. The total gastrointestinal weight (TGI) had an increased linear effect ( p = 0.001), while the proportion of rumen ( p = 0.010), omasum ( p < 0.001) and abomasum ( p = 0.001) increased linearly with BMF addition. The same effects were presented in leg weight ( p = 0.045) and muscle weight ( p = 0.049). Weight and yields of commercial cuts and meat physicochemical composition did not change ( p > 0.05) with inclusion levels of BMF. The addition of babassu mesocarp flour up to 200 g/kg in the diet of male goat can improve the dressing percentage without major changes in meat physical and chemical traits, representing an attractive alternative feed.

Keywords: average daily gain; co-product; commercial cuts; fiber digestibility; Longissimus lumborum (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
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