Biochar Supplementation Effects on Fresh Goat Meat and Carcass Characteristics

Reducing input costs, especially feed ingredients, remains a priority for production agriculture. Identifying and selecting nutritionally dense ingredients is vital to maximize animal performance. Objectives of the current study were to evaluate the impact of biochar supplementation on goat carcass characteristics and fresh meat quality. Goats (N = 36) were allocated to a diet concentration formulated with or without (Control, Low, Medium, or High g/kg) biochar. After 60 days of feeding, goats were harvested, and carcass measurements were collected. Subprimals from the leg were fabricated into steaks for laboratory analysis of surface color, cook loss, and instrumental tenderness. Biochar supplementation did not alter organ weights (p = 0.0614), dressing percentage (p = 0.8139), loin eye area (p = 0.9570), or tenderness (p = 0.0144). However, marbling scores were lower in goats fed at the medium biochar supplementation rate (p = 0.0114) and high supplementation (p = 0.0102) compared to the control. An interaction between storage day and biochar supplementation was recorded for instrumental surface color lightness (L*; p = 0.0016), redness (a*; p = 0.0547), hue angle (p = 0.0313), and red-to-brown (p = 0.0591). Steaks from the 0.052% supplementation group exhibited greater (p = 0.0003) redness (a*) during a 7-day refrigerated display and increased chroma values (p < 0.0001). Storage duration influenced all color traits, with steak surface discoloration increasing as storage time increased (p < 0.0001). Results conclude that biochar supplementation does not negatively impact all carcass quality or tenderness traits, but may influence fat deposition and improve meat color stability.