Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
International Journal of Meat Science
  Year: 2012 | Volume: 2 | Issue: 2 | Page No.: 34-39
DOI: 10.3923/ijmeat.2012.34.39
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Carcass and Lean Quality Characterization of the Autochthonous Goats in the Semi-arid Zone of North-western Nigeria

M. Jibir, I. Jibrila, S. Garba, A.M. Isa and A.B. Omojola

Abstract:
The experiment was conducted with the aim of investigating effects of breed and age on carcass and lean quality characteristics of goats in the study area. To achieve the aim, a total of 32 intact bucks, matching condition score “3” of the Australian Standard for Live Goat Evaluation were balanced for weight across 8 replicates of 2 breeds (Sokoto Red and Sahel) and 2 age treatments (Young and Mature). Animals were bled by slashing their throats to sever the jugular, the carotid, the trachea and the oesophagus. After bleeding, the animals were partially skinned lying on their backs on the floor. Thereafter, the animals were suspended by the hind legs on a 14 cm wide gambrel for further skinning. The head was removed at the atlanto-occipital joint and the fore and hind feet removed at the carpal and tarsal joints respectively. Breed had no effect (p>0.05) on any of the traits investigated. Also, feathering, flank streaking and marbling were not affected by age (p>0.05). However, mature goats recorded significantly higher values (1.438, 1.625, 1.750, 1.812 and 1.625) for flank firmness, kidney fat score, subcutaneous fat score, lean texture and lean firmness respectively. Corresponding figures for young animals were 1.062, 1.125, 1.062, 1.000 and 1.188. It was observed that goats in the study area have poor carcass fat deposition.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

M. Jibir, I. Jibrila, S. Garba, A.M. Isa and A.B. Omojola, 2012. Carcass and Lean Quality Characterization of the Autochthonous Goats in the Semi-arid Zone of North-western Nigeria. International Journal of Meat Science, 2: 34-39.

DOI: 10.3923/ijmeat.2012.34.39

URL: https://scialert.net/abstract/?doi=ijmeat.2012.34.39

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 

Curve Bottom