NUTRIENT INTAKE AND SENSORY CHARACTERISTICS OF MEAT FROM RED SOKOTO GOATS FED DIETS CONTAINING GRADED LEVELS OF YAM (Dioscorea Spp) PEEL MEAL AS SUPPLEMENT TO SHEA BUTTER(Vitellaria paradoxa) LEAVES

Abstract

The experiment was carried out at  the Small Ruminants Unit of the Teachings and Research Farm, Department of Animal Science,  Federal University of Kashere Gombe State Nigeria for a period of 50 days. Sixteen (16) red Sokoto goats (bucks) with initial weight range of 9-10kg were allocated in to four treatments of four goats each. The bucks were fed concentrate diets containing graded levels of yam peel meals (YPM) and Shea butter leaves (SBL), at 250g/ goats / day and 500g of Shea butter leaves (SBL) / goats / day for treatment one, treatment two, treatment three and treatment four with 0, 10, 20 and 30 % levels of inclusion of YPM respectively the experimental design was a completely randomized design (CRD) and data were analyzed using a one-way analysis of variance. Treatment 1 and 2 had the best arrey of nutrients and hence intake. Dry matter intake ranged from 378 – 497 g/day, while crude protein intake ranged from 46.39 to 59.85 g/day .Sensory evaluation reviled that juiciness and leanness were similar for all the treatments. Results for tenderness, flavor and palatability was significantly (p<0.05) highest in treatment three (T3) as compared to other treatments.  Values for flavor reaged from 3.67 – 4.19, while that of overall meat quality were 19.22 – 21.59. Meat quality at inclusion Level of 21.62% (T3) was enhanced. Yam peels meal can be included in supplement diets for red Sokoto Goats at 10% level of inclusion for enhanced nutrient intake and meat quality