Meat quality of West African Dwarf goat fed with cultivated African herbs

Abstract

 This study investigated the effects of feeding West African Dwarf goats with selected herbs (Scent leaf, Indian gooseberry and Wild lettuce). Twenty goats in five treatments of four each were fed hygienically at approved experimental site. The goat meat samples obtained were labeled thus: T1 (no herbs included in feed), T2 (goat fed with scent leaf), T3 (goat fed with Indian gooseberry), T4 (goat fed with wild lettuce) and T5 (goat fed with combination of scent leaf, Indian gooseberry and wild lettuce). The samples were evaluated for texture profiling, total protein, Malondialdehyde (MDA), colour profile characteristics and sensory properties. The sensory properties result of the samples indicated commendable ratings for all the evaluated properties. Also, T2, T4 and T5 were tender than other goat meat samples, with total protein (TP) and Malondialdehyde (MDA) of the goat meat samples increasing with longer storage periods. Furthermore, T2 and T3 had the best lightness (L*), redness (a*) and yellowness intensity (b*) while T5 had the best overall sensory ratings. In conclusion, West African Dwarf goat fed with combination of Scent leaf, Indian gooseberry and Wild lettuce (sample T5) was the best in terms of textural and sensory properties.