Effects of copper levels on goat carcass traits and meat quality

The objective of the current study was to evaluate high levels dietary copper (Cu) on goat carcass traits and meat quality. Thirty-six French Alpine goats (18.43 ± 2.35 kg) were randomly assigned 6 treatments (basal diet with Cu at 0, 10, 20, 40, 80, 160 ppm) replications each. experiment carried out for 102 d. Plasma enzymes, slaughter variables not different (P > 0.05) between levels. in diets significant < lightness (L*) yellowness (b*); L* values higher 20 ppm lower 10 80 ppm; b* highest level lowest 40 ppm. Meat adhesiveness presented differences levels; group showed value 0 0.05). juiciness than group. Linear regression demonstrated that springiness dependent (β1 ≠ 0; P ≤ diet. In conclusion, are recommended enhance quality without affecting variables.