title: Effect of Acacia karroo Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats.
abstract: The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castrated 4-month-old kids were used in the study until slaughter. The kids were subdivided in two treatment groups A. karroo supplemented (AK) and non-supplemented (NS). The supplemented goats were given 200 g per head per d of fresh A. karroo leaves. The kids were slaughtered on d 60 and sample cuttings for meat quality assessment were taken from the Longistimus dorsi muscle. The supplemented kids had higher (p<0.05) growth rates than the non-supplemented ones. The meat from the A. karroo supplemented goats had lower (p<0.05) ultimate pH and cooking loss than the meat from the non-supplemented goats. Acacia karroo supplemented goats produced higher (p<0.05) b* (yellowness) value, but supplementation had no significant effect on L* (lightness) and a* (redness) of the meat. Therefore, A. karroo supplementation improved growth performance and the quality of meat from goats.
authors: Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice, Eastern Cape, South Africa.
authors: S
authors: S
authors: Ngambu
authors: Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice, Eastern Cape, South Africa.
authors: V
authors: V
authors: Muchenje
authors: Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice, Eastern Cape, South Africa.
authors: U
authors: U
authors: Marume
keywords: Acasia karroo; Goat; Meat Quality; Performance; Supplementation