Effect of dietary monensin and vitamin-E supplementation on carcass yield, composition and physico- chemical properties of goat meat

Abstract

Barbari male goats (20) of8-9 months age were divided into 4 groups, 5 animals in each and reared under intensive system for further 6 months on diets supplemented with monensin, vitamin-E (tocopheryl acetate) and their combinations to study the effect on growth, carcass yield, composition and physico- chemical properties of meat. Group 1 (control) was fed gram straw + concentrate mixture +green fodder; group 2 same as group 1 but supplemented with monensin sodium 25 mg/kg feed; group 3 was given both monensin + u-tocopheryl acetate 160 mg orally twice a week; while group 4 was administered a- tocopheryl acetate 160 mg orally twice aweek. Group 3 animals produced heavier carcasses with higher carcass components, carcass fat and bone. Group 4 had higher carcass fat than control or monensin fed group. Group 2 animals' meat (M I. dorsi) had higher pH (5.6) and lower ERV (26.50 ml) and pHt (3.77) but resulted maximum cooking loss (41.86%). The meat from group 3 animals exhibited lower cooking loss (35.37%) due to higher WHC (60.97%) and higher inexpressible juice per cent. The odour score for cooked meat was maximum and TBA number (0.082) minimum (P