Authors:Fasae O.A, Ibikunle B.A, Oyenaiya O.A,Adu I.F
Bull.Anim. Hith. Prod.Afr. (20 II). S9 61 – 69
Abstrarct
The West African Dwarf (WAD) breed of goats was slaughtered at live weights (LW) of 10,
12, 14, and 16kg to determine the effect of live weight at slaughtering on the carcass characteristics
and meat quality. Prior to slaughtering, blood samples were collected through jugular vein of each
animal to determine the haematological parameters. The haematological parameters monitored
varied (P < 0.05) across the treatments with goats slaughtered at 10 to 12kg LW having significantly
(P < 0.05) lower values with exception of blood glucose and total protein. Carcass characteristics
also differed significantly (P < 0.05) with goats slaughtered at 14 and 16kgLW having significantly (P <
0.05) higher values. DM contents of the meat was not influenced (P > 0.05) by LW at slaughter bUL
crude protein, fat, ash contents and pH values differed significantly (P < 0.05) across the treatments.
In sensory evaluation, panelists rated texture and juiciness the same (P > 0.05), while colour of meat
from goats slaughtered at 10kg LW was rated low (P < 0.05). Meat of goats slaughtered at 10 and
12kg LW was more tender (P < 0.05) compared with that slaughtered at higher LV”;while ove-rall
acceptability was rated high (P < 0.05) for goats slaughtered at higher LW It was however concluded
that the haematological parameters, carcass characteristics and meat quality of West African dwarf
goats differ with LW at slaughter. Goats slaughtered at 14 and 16kg LV’;produced high or and their
meats were most acceptable to the panelist on account of preference.
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