Carcass characteristics and meat quality of Red Sokoto Bucks fed treated and untreated bagasse with or without enzyme supplementation

  • Mujtaba Abubakar Mijinyawa
  • Owolabi Saka Lamidi
  • Salisu Bakura Abdu
  • Mohammed Rabiu Hassan
  • Aminu Garba Bala
  • Abdullahi Abdu Nayawo
  • Boma Victor Iriso
  • Fatima Haruna Ado
  • Hauwa Yusuf Kibiya
Keywords: Carcass, Meat, Enzyme, Red Sokoto

Abstract

study was conducted to evaluate the effect of feeding treated or untreated bagasse with or without enzyme supplementation on the carcass characteristics and meat quality of Red Sokoto bucks. Sixteen Red Sokoto bucks averaging one year and weighing 10 ± 2 kg were used for the study. Four bucks were assigned per treatment and allotted to two dietary treatments with two level of supplementation in a completely randomized design. The enzyme was included based on the manufactures recommendation. The bucks were slaughtered and dressed according to normal dressing procedure and meat samples were analysed for moisture, protein and ash content. The result of the trial showed that there was no significant difference (p>0.05) in hot carcass weight and protein content between bucks fed bagasse with enzyme and bucks fed bagasse without enzyme. Bucks fed untreated bagasse without enzyme had significantly (p<0.05) higher dressing percentage (44.11 %) when compared to bucks fed treated bagasse with enzyme (42.58 %). The study concluded that treated and untreated bagasse with or without enzyme has no adverse effect on carcass and meat quality of Red Sokoto bucks.

Published
2022-05-30
Section
Articles

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eISSN: 1597-3115