Supplementation of Palm Kernel Cake (PKC) on Crossbred Growing Goats: Effects on Carcass, Meat Quality and Hematological Parameters

Abstract

The increasing demand for animal protein necessitates adequate feed supply to support higher production per animal. This study evaluated the effects of palm kernel cake (PKC) supplementation on carcass characteristics, meat quality, and hematological parameters in goats. Eighteen (18) crossbred (Saanen × Local) growing goats (5 months old, 12±2 kg) were assigned to three dietary treatments in a completely randomized design, receiving 0%, 30%, or 50% PKC for 8 weeks. Feed was provided at 3% of body weight daily. Daily feed intake and body weight were recorded, and carcass and meat quality traits were assessed after slaughtering four goats per treatment group. Blood samples for hematological analysis were taken every two weeks. Goats receiving 30% PKC exhibited significantly higher feed intake and weight gain. No significant improvements were noted at the 50% level. The T2 group (30% PKC) recorded the most efficient feed conversion ratio (0.149), followed by T3 (0.192) and T1 (0.380). Carcass weight, meat tenderness, and pH did not differ significantly among groups. Meat color parameters in the semitendinosus muscle showed no significant differences; however, in the biceps femoris, the L* score was significantly higher in T3. Hematological and biochemical indices remained within normal physiological ranges, indicating no adverse effects.