Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of Acacia karroo Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats

  • Ngambu, S. (Department of Livestock and Pasture Science, University of Fort Hare) ;
  • Muchenje, V. (Department of Livestock and Pasture Science, University of Fort Hare) ;
  • Marume, U. (Department of Livestock and Pasture Science, University of Fort Hare)
  • Received : 2012.01.27
  • Accepted : 2012.08.01
  • Published : 2013.01.01
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Abstract

The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castrated 4-month-old kids were used in the study until slaughter. The kids were subdivided in two treatment groups A. karroo supplemented (AK) and non-supplemented (NS). The supplemented goats were given 200 g per head per d of fresh A. karroo leaves. The kids were slaughtered on d 60 and sample cuttings for meat quality assessment were taken from the Longistimus dorsi muscle. The supplemented kids had higher (p<0.05) growth rates than the non-supplemented ones. The meat from the A. karroo supplemented goats had lower (p<0.05) ultimate pH and cooking loss than the meat from the non-supplemented goats. Acacia karroo supplemented goats produced higher (p<0.05) $b^*$ (yellowness) value, but supplementation had no significant effect on $L^*$ (lightness) and $a^*$ (redness) of the meat. Therefore, A. karroo supplementation improved growth performance and the quality of meat from goats.

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References

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