Meat Quality of Goats Fed Hay, Sorghum Bagasse and Standard Diets

Abstract

A study was conducted to determine effects of feeding hay (HAY), sorghum bagasse (SOB) and standard Virginia State University diet for small ruminants (STA) on the physiochemical and fatty acid profile of goat meat. Sixteen Myotonic (Tennessee Stiff Leg) male goats with body weight (BW) of 21.6±3.0 kg were divided into three groups and subjected to one of three dietary treatments for 76 days. At the end of the feeding trial, the animals were harvested and the Longissimus thoracis et lumborum (LTL) muscle samples analyzed to evaluate meat quality. There was no difference (P > 0.05) in initial pH (pH0) measured at 45 min post-harvest and ultimate pH (pHu) measured at 72 h postmortem. HAY and SOB diets did not affect (P > 0.05) water binding capacity (WBC), instrumental meat color (L* (lightness), a* (redness), b* (yellowness), C* (Chroma), and H* (Hue Angle), and tenderness, as measured by Warner-Bratzler shear force (WBSF). Chemical composition and fatty acid profile were also not influenced by the treatments (P > 0.05). The findings of this study support the use of HAY and SOB as supplemental diet during times of feed shortages without impacting major meat quality characteristics in goats.