Research Article | Animal Genetics and Breeding

Influence of the Rearing System of Malabari Goat Kids on the Proximate Composition and Sensory Attributes of Chevon

Chikkagoudara Kotresh Prasad, John Abraham, M. Vijaylaxmi, C. Balusami, and M.T. Mahanthesh

University of Agricultural Sciences, Raichur (Karnataka).

Published in the Indian Veterinary Journal April 2022 : 99 (4) - pages 22 to 26
(Received: , Accepted: )


The present experiment was conducted to evaluate the influence of rearing system of Malabari goat kids on the proximate composition of chevon and its sensory properties. Fourteen male kids of day old age were selected and divided into two groups. The kids of Treatment-1 (T1) were allowed to suckle from their dam thrice a day during first four week and twice in a day during consequent weeks of their age. While, the kids of Treatment-2 (T2) (Broiler goat production system)were reared by bottle feeding of finely ground concentrate feed which was mixed with equal quantity of rice gruel, liver tonic (5 ml), fish oil (5 ml) and sodium bicarbonate after 7 days of milk feeding from the doe. The kids were slaughtered at the age of 12 weeks for analysing chemical composition of meat samples and the sensory evaluation was done by specialists.TheT2 could produce significantly (P<0.05) higher protein and fat content in meat sample than in T1, which was revealed by CP (Crude Protein) and ether extract respectively. Whereas, the treatment had no effect on moisture content and ash content of the meat. The average scores for juiciness, overall tenderness, amount of connective tissue of the meat samples of T2 were significantly (P <0.01) higher compared to T1 .Whereas, it was vice-versa for flavour intensity (goaty odour). The broiler goat production system could produce chevon in shorter time period with more gain and better quality.

Key Words: Broiler goat, composition, goaty odour, Malabari, sensory evaluation

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