Effect of crude glycerin levels on meat quality and carcass characteristics of crossbred Boer goats

This study assessed the effects of four levels of crude glycerin (0, 50, 100, and 150 g/kg dry matter (DM) basis) in the diet of Boer crossbred goat kids on the qualitative and quantitative carcass characteristics as well as meat quality. Thirty‐two crossbred, castrated Boer x undefined breed goat kids with an initial average weight of 17.8 ± 2.2 kg between 3 and 4 months of age were distributed across a complete randomized experiment with four treatments and eight replicates. The DM intake linearly decreased (p < .05) as the crude glycerin inclusion level in the diet increased. Crude glycerin levels decreased (linear effect, p < .05) empty body weight, hot dressing percentage, and cold dressing percentage. Conformation and subcutaneous fat thickness were not affected (p > .05) by dietary crude glycerin. Crude glycerin levels decreased (linear effect, p = .03) rib eye area of the Longissimus dorsi muscle, however, did not affect color, cooking loss, and shear force. The crude glycerin can be included up to 50 g/kg DM in the diet of crossbred Boer goats without negatively affecting carcass characteristics and meat quality. It can be recommended as an energy source in finishing diets.