The Carcass Characteristics and Chemical Composition of the Organs and Muscles of Sheep and Goats Fed Brewers' Dried Grains-based Rations
نویسندگان
چکیده
Forty-eight West African Dwarf sheep and goats (twenty-four of each) with liveweights ranging from 8 to 15 kg were allotted in groups of eight to six diets containing 0%, 15%, 30%, 45%, 60% and 75% brewers’ dried grains (BDG) fed ad libitum together with 0.5 kg/head/ day fresh forage. After twenty-five weeks, all the animals were slaughtered and the carcass evaluated. Brewers, dried grains did not have any significant effects on chilling and dressing out percentages. The different levels also did not affect most of the major cuts. The tendency of fat being deposited on pelvis and intestines with increase in BDG levels beyond 30% was observed. Lean meat was deposited faster in the sheep than the goats.
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