Molecular Nutrition

Effects of Dietary Energy and Protein Levels on Growth Performance, Serum Biochemical Indices, Slaughter Performance and Meat Quality of Shanbei White Cashmere Goats

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  • College of Animal Science and Technology, Northwest A & F University, Yangling 712100, China

Received date: 2017-11-27

  Online published: 2018-06-20

Abstract

The purpose of this study was to investigate the effects of dietary energy and protein levels on growth performance, serum biochemical indices, slaughter performance and meat quality of Shanbei white cashmere goats. Seventy-six Shanbei white cashmere goats aged 8 to 9 months were selected and divided into two groups with 38 goats per group. In diet for goats in the test group, metabolic energy was 9.24 MJ/kg, and crude protein content was 9.37%; in diet for goats in the control group, metabolic energy was 8.60 MJ/kg, and crude protein content was 8.73%. The experiment lasted for 65 days with the first 10 days of pre-trial period. The results showed that compared with the control group, average daily gain, slaughter rate, loin muscle area, GR value and ether extract content in the test group were significantly higher (P<0.05); other growth performance indices (final body weight, dry matter intake and feed to gain ratio), slaughter performance indices (carcass weight, carcass cuts and their proportions), meat quality indices and serum biochemical indices were not significantly different between groups (P>0.05). The results indicate that during the fattening process, dietary crude protein content increases from 8.73% to 9.37%, and metabolic energy increases from 8.60 MJ/kg to 9.24 MJ/kg, growth performance and slaughter performance of Shanbei white cashmere goats can be significantly increased.

Cite this article

TANG Peng, WANG Yaoyue, WANG Guojun, CHEN Yulin, YANG Yuxin . Effects of Dietary Energy and Protein Levels on Growth Performance, Serum Biochemical Indices, Slaughter Performance and Meat Quality of Shanbei White Cashmere Goats[J]. Chinese Journal of Animal Nutrition, 2018 , 30(6) : 2194 -2201 . DOI: 10.3969/j.issn.1006-267x.2018.06.022

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