QUALITY AND PERFORMANCE EVALUATION OF WEST AFRICAN DWARF

GOAT FED ACTIVATED CHARCOAL IN THEIR DIET

Fakolade, P. O., Adedire, A. O., Aluko O. P., Egbinade, I. O., Oloyede, F. T. and Obi, P. I.

Department of Animal Science, Osun State University
E–mail of corresponding author: oluwaseyi.aluko@uniosun.edu.ng

Abstract
Meat with an improved quality increases the level of acceptance and consumption by a
potential consumer therefore; this experiment was carried out to evaluate the quality and
performance of WAD goat fed activated charcoal (AC) in their diet. A total of twelve WAD
goats were purchased and raised for six weeks under a semi-intensive system and fed 8.3% of
concentrate alongside with the three dietary treatments: T1- 0% AC; T2- 3% AC; T3- 6% AC
in a completely randomized design. The goats were evaluated for performance, haematology
and serum biochemistry, proximate, physico-chemical, microbial load and organoleptic
characteristics. Results showed that, T3 feed is significantly higher in CP, ash and dry matter
as goats fed with T3 gained more weight (0.090) followed by T2, the serum and haematology
indices of WAD goat fed AC irrespective of the treatment falls within the standard range. For
proximate, inclusion of activated charcoal has significant (P<0.05) effect on the thigh
muscles of WAD goat. Crude protein and ether extract are found to be significantly higher in
goat fed with T2 and T3 with no significant (P>0.05) difference. The amount of crude fiber
and cholesterol decreased with increase in level of AC with T3 containing the least. WHC
increases with increase in the level of inclusion of AC; the highest value was noticed in T3
having 67.22% followed by T2 which had 58.52% while T1 had 45.50%; highest values were
recorded in T1 for parameters that are unsuitable for meat quality. Inclusion of AC reduced
the microbial population; the higher the level of AC, the lower the microbial load, T3 had the
least microbes. The panelist scored T2 as the best for palatability followed by T3 while T1
was least accepted.

Keywords: WAD goat, Muscles, Physico-chemical, Palatability, Cholesterol, Microbial

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