Détails de la publication

Influence of castration and dressing mode on body composition and meat quality of the dwarf goat male in Benin

Détails de la publication

• Type:Article
• Domaine: Production et santé animale
• Année de publication: 2017
• Auteurs: IDRISSOU N.-D., SALIFOU C. F. A., TOUGAN Ulbad, Tamimou M. I., BONOU G. A., MENSAH G. A., ABDOU KARIM I. Y.
• Cultures: dwarf goat
• Couverture géographique: Benin
• Mots clés: Castration; Dressing; Meat, Goat; Benin

Résumé de la publication

The castration of males and the slaughtered animals burning at the dressing are practices used in Benin. The current study aims to evaluate the influence of castration and dressing mode on body composition and meat quality of the dwarf goat. Thus, 20 goats of average 12 months old were slaughtered. At slaughter, 5 castrated males and 5 entire males were burned and other 5 castrated males and 5 entire males were shaved. Data on the carcass and the technological and nutritional meat quality were collected. Slaughter weight, warm carcass weight, and cold carcass weight of the castrated were higher than those of the entire males (p<0.05). Castrated males had higher quantity and percentage of abdominal fat than the entire ones (p<0.01). Meat dry matter, organic matter and crude protein percentages of the entire males were higher than those of the castrated males (p<0.001). The meat dry matter, organic matter, total ash, lipid and crude protein contents of the burned animals were higher than those of the shaved animals (p<0.001). Drip loss was the highest in the entire males (p<0.05) whereas the cooking loss was the highest in the castrated males (p<0.001). After the first hour, burned animals had higher pH values than the shaved ones, with significant differences (p<0.05) in pH registered between 4 and 24 hours. Castration improves slaughter weight and carcass characteristics and burning increases the nutritional value of the dwarf goat meat.