The effect of carbohydrate and protein protection in additional feed on carcass, non carcass and physical quality on Bligon goat meat

Abstract

This study aimed to determine the effect of additional food with carbohydrates and
protein protection on carcass, non carcass and physical quality of Bligon goat meat. The eight
Bligon goats Livestock with an average age of 1.5 years were used and divided into two treatment
groups. The first treatment was additional feeding without heating (control feed), the second
treatment was additional feeding with heating (additional protection feed). Three of the four goats
in each treatment were cut and observed their carcass and non carcass quality. Variables observed
in the carcass quality included weight and percentage of carcass, rib eye area, weight and
percentage of heart, pelvic or kidney fat. The variables observed in non carcasses were blood, head,
feet, skin, heart, lungs, liver, clean digestive tract and spleen. The physical quality of the Bligon
goat meat observed included meat color, fat color, marbling score, water binding capacity, pH,
cooking decrease,and tenderness. The carcass and non carcass quality data were analyzed using the
independent sample T-test, using SPSS 16. The physical quality data obtained from Bligon meat
were analyzed using variance analysis with a complete design of 2x2 factorial patterns, if there
were significant differences continued by Duncan's New Multiple Range Test (DMRT). The
Additional protection feed did not affect carcass and non carcass quality, but it affected
significantly the physical properties of Bligon goat meat such as color, fat color, marbling score,
water binding capacity, pH, cooking decrease, and tenderness (P<0.05). The carcass percentage of
the control and the feed carcass protection were 34.4±0.60% and 45.57±1.73%. The non-carcass
percentage of the control feed were 25.78±0.73% and the non-carcass percentage of additional feed
was 28.7% ± 0.36%. Additional protection feed affected the liver percentage (P<0.05). The liver
percentage of the additional protection was 2.04 ± 0.14%. The color of meat with feed without
heating and heating were 5.27 and 4.94. The color of fat with feed without heating and heating
were 4.56 and 3.61. The marbling score with feed without heating and heating were 2.22 and 2.78.
The binding capacity of water with feed without heating and heating were 28.01% and 23.17%. pH
with feed without heating and heating is 6.56 and 6.36. Cooking loss with feed without heating and
heating were 25.84% and 18.09%. Tenderness with feed without heating and heating were 5.42
kg/cm2 and 4.68 kg/cm2. The conclusions of the study were the additional feed protection could
improve the physical properties of the Bligon goat meat, but not the carcass and non carcass quality
of the Bligon goats.