The Effect of Dietary Energy Level on Finishing Goats

الموضوعات

زراعة

الملخص

Thirty six entire desert male kids, divided randomly into three groups A, B and C in a completely randomized design, were involved in this study. The kids were kept for a pre- experimental period of a month during which they were fed molasses concentrate (52% molasses, 39% wheat bran, 5% groundnut cakes, 3% urea and 1% common salt) plus sorghum straw basal diet. Group A was fed the high dietary energy level (12.2 MJ/kg DM), group B offered the medium energy level (10.3 MJ/kg DM) while group C was offered the low energy diet (8 MJ/kg DM). Green fodder (Medicago sativa) was offered at a rate of half kilogram twice a week/head. The overall rates of weight gain were 0.48 kg per week 0.38 kg and 0.024 kg for high, medium and low dietary energy levels, respectively. The difference was significant (P<0.00I). Kids fed on high and medium dietary energy levels ate 7.6 and 11.95 kg dry matter to obtain one kilogram live weight gain compared to 24.06 for the low dietary energy level. The difference in feed conversion rate was significant. The dietary energy level produced significant effect on dressing percentage on both full and empty body weight basis. The values on hot basis were 50.42, 48.7 and 44.16% on full basis, and 55.15, 54.66 and 51.4% on empty basis for high, medium and low dietary energy levels, respectively. The dietary energy level also produced significant (P<0.0l) effect on the muscular tissue percentage which was 64.17, 63.43 and 59.04 for high, medium and low dietary energy levels. The total bone percentage was significantly (P<0.00l) higher in the low energy diet. The high and medium dietary energy tended to deposit more fat in their carcass 8.2 and 6.99%, respectively compared to 3.79% in the low dietary energy level. Muscle: bone ratio was significantly higher in high (2.69) and medium (2.59) compared to 1.93 for low dietary energy. Dissection of commercial joints indicated that high and medium dietary energy levels had significantly more muscle, less bone and significantly higher percentage of fat compared to the low dietary energy. Meat chemical composition of the three dietary energy treatments showed that the fat percentage was higher in high and medium energy dietary energy levels, the ash content was significantly (P<0.00l) high in the low dietary energy. The sarcoplasmic and myofibrillar protein percentage were affected significantly (P<0.001) by the dietary energy and were higher in the high and medium energy level compared to the low energy level. The dietary energy level significantly affected the Hunter colour components of the meat, redness (a) (P<0.00l) and yellowness (b) (P<0.05). Although the water holding capacity and cooking loss percentage were not significantly affected, lower values were observed in the high and medium dietary energy compared to the low level. Shear force was significantly (P<0.0l) affected by dietary energy level. Higher values of shear force and connective tissue strength were observed in the meat of low dietary energy level compared to the high and medium levels.

روابط وملفات

التعريف والنوع

رقم الوثيقة

0d123448-b407-4f75-8817-aa3c97366356

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل دكتوراة

نوع الملف

pdf text

أسماء الملفات

1622122_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"Salih Ahmed Babiker","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Salwa EL Fadil Ibrahim","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

English

المصدر والدورية

اسم المصدر

The Effect of Dietary Energy Level on Finishing Goats

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Salih Ahmed Babiker

الإعداد

Salwa EL Fadil Ibrahim

الاقتباسات الببليوغرافية