Biochar Supplementation Effects on Fresh Goat Meat and Carcass Characteristics

Area of Science:

• Animal Science
• Agricultural Science
• Food Science

Background:

• Reducing feed ingredient costs is crucial in agriculture.
• Nutritionally dense ingredients are key for optimal animal performance.
• Biochar as a feed additive is being explored for its potential benefits.

Purpose of the Study:

• To evaluate the impact of dietary biochar supplementation on goat carcass characteristics.
• To assess the effect of biochar on fresh meat quality, including color, cook loss, and tenderness.

Main Methods:

• Thirty-six goats were assigned to diets with varying biochar concentrations (Control, Low, Medium, High) for 60 days.
• Carcass measurements were taken post-harvest.
• Leg steaks were analyzed for surface color, cook loss, and instrumental tenderness.

Main Results:

• Biochar supplementation did not significantly alter organ weights, dressing percentage, loin eye area, or tenderness.
• Marbling scores were reduced in goats fed medium and high biochar rates.
• Biochar influenced meat color traits, with improved redness and chroma, and enhanced color stability during refrigerated display.

Conclusions:

• Dietary biochar supplementation can influence fat deposition (marbling) in goats.
• Biochar shows potential for improving the color stability of fresh goat meat.
• Further research is needed to optimize biochar inclusion rates for balanced carcass and meat quality outcomes.