Carcass and Sensory Evaluation of Savannah Brown Goats Fed Maxigrain® Enzyme Treated Rice Bran Supplemented with Shea Butter Leaves

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dc.contributor.authorE.Z. Jiya
dc.contributor.authorI.C. Alemede
dc.contributor.authorY.S. Kudu
dc.contributor.authorH. Ishola
dc.contributor.authorR.M. Adigun
dc.date.accessioned2025-05-06T15:02:37Z
dc.date.available2025-05-06T15:02:37Z
dc.date.issued2018
dc.description.abstractThis study examined the carcass characteristics and sensory evaluation of Savannah brown goats fed Maxigrain® enzyme treated rice bran supplemented with shea butter leaves. Thirty six (36) Savannah goats were randomly assigned to diets containing 0, 25, 50 and 75% Maxigrain® enzyme treated rice bran using a completely randomized design with 3 goats per replicate for eight (8) weeks experimental period. The dietary treatments showed no significant differences (P>0.05) on the live weight of the goats. There were significant differences (P<0.05) on the carcass characteristics of the goats fed different dietary treatments. There was no significant differences (P>0.05) on the goat’s meat quality fed with different dietary treatments as was recorded by the panelist for sensory evaluation of the goat meat.
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/5215
dc.language.isoen
dc.publisherNSAP
dc.titleCarcass and Sensory Evaluation of Savannah Brown Goats Fed Maxigrain® Enzyme Treated Rice Bran Supplemented with Shea Butter Leaves
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