Pasture vs. pen-fed goats
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Transcript of Pasture vs. pen-fed goats
Carcass characteristics of pasture vs. pen-fed meat goats
S. G. Schoenian1*, J.W. Semler1, D. L. Gordon1,
M.B. Bennett2, and D.J. O’Brien3
1University of Maryland College Park2West Virginia University
3Delaware State University
Background
• There is a lack of data pertaining to the performance, carcass characteristics, and economics of finishing meat goats in different production systems.
Procedure
• Consigners to the 2011 Western Maryland Pasture-Based Meat Goat Performance Test were asked to provide an additional goat for pen-feeding.
• The same consigner provided a second buck from the pasture test for slaughter comparison.
Procedure
Pen-fed (n=9) • 4.9 m2 zero grazing pen• Unlimited access to grass hay• Limit-fed grain once per day
– Avg. 1 lb. per head per day
• Free choice minerals w/Rumensin®
Pasture-raised (n=9)• Rotationally-grazed among six
2-acre paddocks of cool and warm season grasses
• No supplemental feeding• Free choice minerals w/Rumensin®
Data (6/10-9/15)
• Bi-weekly– Body weights– FAMACHA© scores– Body condition scores– Coat condition scores– Dag scores– Fecal egg counts
• October 1– Ultrasound
• Backfat• Rib eye area
Procedures
• After 112 days of consuming their respective diets, the goats were harvested to collect carcass data.
• Live weights were determined prior to transport to a custom-exempt slaughter-house (60 km away) for same day slaughter.
• Hot carcass weights were determined immediately after slaughter.
• Cold carcass weights were determined 6 days later when the carcasses were processed for data collection.
Procedures
• Kidney and heart fat was removed from the carcass and weighed.
• Carcasses were split between the 12th and 13th rib.
•Body wall thickness was measured with a metal ruler.
• Rib eye area was measured using a plastic grid.
Procedures
• Carcasses were completely deboned and separated into bone, fat, and lean, which were weighed to determine carcass percentages.
• A sample of the rib eye was sent to the meat lab at Ohio State University for analysis.
Data
MEASURED• Hot carcass weight (HCW)• Cold carcass weight (CCW)• Rib eye area (REA)• Body wall thickness (BWT)• KH fat (KH) weight• Fat weight• Bone weight• Lean weight
CALCULATED• Dressing percentage
HCW ÷ Live weight
• Percent KH fatKH ÷ CCW
• Percent BoneBone ÷ CCW
• Percent FatFat ÷ CCW
• Percent leanLean ÷ CCW
• YieldLean ÷ Live weight
Results
Trait Pasture PenLW, kg 26.0 ±0.94a 28.8 ±2.16a
HCW, kg 10.3 ±0.52a 12.9 ±1.23a
DP, % 39.4 ±1.15a 44.4 ±1.57b
CCW, kg 9.4 ±0.49a 12.3 ±1.25b
%KH 1.45 ±0.008a 2.64 ±0.025b
BWT, cm 0.41 ±0.04a 0.62 ±0.09b
REA, cm2 8.06 ±0.51a 10.11 ±1.11a
U-REA, cm2 6.42 ±0.23 7.91 ±0.82% Fat 2.14 ±0.08a 4.34 ±0.26b
% bone 42.28 ±1.10 37.15 ±1.56% Lean 54.80 ±1.16a 57.87 ±1.51a
Yield, % 19.78 ±0.09a 24.49 ±1.49b
Live and carcass weights (kg)
Live weight Hot carcass weight Cold carcass weight0.0
5.0
10.0
15.0
20.0
25.0
30.0
Pasture Pen-fed
a a a a a b
p < 0.05
Dressing percentage, %
0 1 2 3 4 5 6 7 8 930.0%
35.0%
40.0%
45.0%
50.0%
55.0%
Pasture-raised Pen-fed
Each number on the horizontal axis represents two goats from the same consigner.
Dressing percentage, %
Pasture-raised Pen-fed35.0
37.0
39.0
41.0
43.0
45.0
39.4
44.4
a b
p < 0.02
Carcass yields, %
% KH % Fat0.0%
0.5%
1.0%
1.5%
2.0%
2.5%
3.0%
3.5%
4.0%
4.5%
Pasture-fed Pen-fed
aa
b
b
p < 0.001
p < 0.001
Carcass yields, %
% Bone % Lean Yield, %10.0%
15.0%
20.0%
25.0%
30.0%
35.0%
40.0%
45.0%
50.0%
55.0%
60.0%
Pasture-raised Pen-fed
a aaa a b
p < 0.02
Rib eye area, cm2
Rib eye area, cm2
Carcass Ultrasound5.00
6.00
7.00
8.00
9.00
10.00
11.00
Pasture-fed Pen-fed
a a
Pasture Pen5.00
6.00
7.00
8.00
9.00
10.00
11.00
Carcass Ultrasound
Carcass vs. ultrasound
a b a b
p < 0.05
Conclusion
• Pen-feeding improved the carcass yield of meat goats in this preliminary study, but the economics of pen-feeding will vary by operation.
• A more formal study will be conducted in 2012 to evaluate the performance, carcass traits, and economics of pen vs. pasture feeding.
Thank you for your attention.