Palm kernel cake in high-concentrate diets improves animal performance without affecting the meat quality of goat kids
T. C. G. C. Rodrigues A , S. A. Santos A , L. G. A. Cirne B , D. dos S. Pina A , H. D. R. Alba A , M. L. G. M. L. de Araújo A , W. P. Silva A , C. O. Nascimento A , C. S. Rodrigues A and G. G. P. de Carvalho
A *
+ Author Affiliations
- Author Affiliations
A Department of Animal Science, Universidade Federal da Bahia, Salvador, Bahia, Brazil.
B Institute of Biodiversity and Forestry, Universidade Federal do Oeste do Pará, Santarém, Pará, Brazil.
Animal Production Science 62(1) 78-89 https://doi.org/10.1071/AN21129
Submitted: 6 August 2020 Accepted: 2 July 2021 Published: 30 September 2021
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Goat farming is an important socio-economic activity. The feedlot system allows the finishing of the animals in short periods through use of concentrated diets; however, these diets increase the system’s production costs. Palm kernel cake (PKC) has proved to be a good alternative feed source in diets for cattle and sheep because of its nutritional characteristics and potential to reduce production costs.
Aim: This experiment aimed to evaluate the effect of high-concentrate diets with the inclusion of PKC on carcass traits and meat quality of feedlot goat kids.
Methods: Thirty-two crossbred, castrated Boer goat kids, 4 months old and of average initial body weight 19.65 ± 3.00 kg, were used in the study. The animals were assigned to treatments in a completely randomised design, with four experimental diets containing PKC at 0%, 12%, 24%, and 36% on a dry matter basis. Measurements included total weight gain at slaughter, quantitative and sensory meat characteristics, and fatty acid profile.
Key results: A quadratic effect (P < 0.05) on total weight gain, and on meat marbling, lightness, and yellowness, was observed. The highest total weight gain and marbling were recorded with the diet containing 12% PKC. Loin eye area was also highest at 12% PKC, then decreased, whereas protein content and shear force increased (P < 0.05) at the higher PKC levels. Diet affected (P < 0.05) saturated, monounsaturated, and polyunsaturated fatty acids. No effect was observed from the inclusion of PKC on sensory attributes or on nutritional quality of the lipid fraction of the meat.
Conclusion: It is recommended the use up to 12% of this alternative source of nutrients, owing to the higher total weight gain and improved quantitative aspects of the goat kids’ meat such as marbling and loin eye area.
Implications: High-concentrate diets and the use of by-products for animal nutrition have become common in animal production systems. The increasing use of PKC in animal nutrition leads us to determine the best dietary inclusion level, avoiding undesirable production or product quality characteristics.
Keywords: fatty acids, feedlots, high-concentrate diets, meat composition, meat quality, meat sensory score, palm kernel cake, ruminant nutrition.
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