Carcass and Sensory Evaluation of Savannah Brown Goats Fed Maxigrain® Enzyme Treated Rice Bran Supplemented with Shea Butter Leaves
DOI:
https://doi.org/10.51791/njap.vi.5821Keywords:
Brown goats,, savannah, Maxigrain, rice bran, shea butter leavesAbstract
This study examined the carcass characteristics and sensory evaluation of Savannah brown goats fed Maxigrain® enzyme treated rice bran supplemented with shea butter leaves. Thirty six (36) Savannah goats were randomly assigned to diets containing 0, 25, 50 and 75% Maxigrain® enzyme treated rice bran using a completely randomized design with 3 goats per replicate for eight (8) weeks experimental period. The dietary treatments showed no significant differences (P>0.05) on the live weight of the goats. There were significant differences (P<0.05) on the carcass characteristics of the goats fed different dietary treatments. There was no significant differences (P>0.05) on the goat’s meat quality fed with different dietary treatments as was recorded by the panelist for sensory evaluation of the goat meat.
