Study on the Physico-Chemical Characteristics of Meat from Goat Given Ration Papaya Leaves (Carica papaya L.)

Abstract

This research was conducted to study the effect of papaya leaves feeding on the physico-chemical characteristics of goat meat. Twelve (12) Bligon goats with bodyweight of about 16 kg were divided into three groups, each group consisted of 4 Bligon goat. Group A was fed (as the control) 0% Papaya leaves+60% Elephant grass+40% concentrate, group B was fed 15% Papaya leaves+45% Elephant grass+40% concentrate, and group C was fed 30% Papaya leaves+30% Elephant grass+40% concentrate. The goat growth period was conducted for two months and the goats were slaughtered to take samples from Longissimus dorsi (LD) and Biceps femoris (BF) muscles. The data from Completely Randomized design were analyzed by analysis of variance of factorial pattern 3x2 (three levels of Papaya leaves feeding and two kinds of meat samples) with three replications for each treatment. The mean differences were further tested by Duncan’s New Multiple Range Test. The result showed that there were not signi cant differences (P>0.05) on the chemical composition (moisture, protein, fat, and collagen) as affected by levels of Papaya leaves. The levels of Papaya leaves resulted in signi cant differences (P<0.05) on color and water-holding capacity, and there were no further differences for pH, cooking loss, and tenderness.