The Effects of Using Spent Coffee Grounds as a Protein Source in the Concentrated Diet of Goats

This study evaluated the effects of substituting palm kernel cake (PKC) with spent coffee grounds (SCG) in goat concentrate diets on growth performance, feed utilization, and rumen fermentation. Sixteen male crossbred goats (15.7 ± 1.02 kg body weight) were randomly allocated to four dietary treatments in a completely randomized design: 0%, 25%, 50%, and 75% replacement of PKC with SCG. The substitution significantly influenced body weight gain (BWG), average daily gain (ADG), and feed intake (p < 0.05). Goats fed 0% and 25% SCG showed the highest BWG and ADG, whereas the 75% group exhibited the lowest (p < 0.05). Apparent digestibility of organic matter, crude protein, and acid detergent fiber peaked at 25% and 50% replacement levels (p < 0.05). Total volatile fatty acid concentrations declined with increasing SCG inclusion, showing a cubic response (p < 0.05). These findings indicate that incorporating SCG at up to 50% of the concentrate can enhance digestibility and fermentation without compromising growth. Nonetheless, a 25% replacement level yielded the most favorable economic performance. This study supports the potential of SCG as a cost-effective alternative feed ingredient to promote sustainable goat production.