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Small Ruminant Research 65 (2006) 193–199

Effects of feeding browses on growth and meatquality of Korean Black Goats

S.H. Choi a,∗, Y.H. Choy a, Y.K. Kim a, S.N. Hur b

a National Livestock Research Institute, Namwon 590-832, Republic of Koreab Department of Animal Resources and Biotechnology, Chonbuk National University, Jeonju 561-754, Republic of Korea

Received 28 June 2004; received in revised form 22 April 2005; accepted 30 April 2005Available online 8 August 2005

bstract

Effects of feeding browses on growth and meat quality of Korean Black Goats were investigated. Twenty-eight bucks wereivided in equal numbers into four treatment groups and fed fibrous diets of oak browse, pine browse, fermented pine browse orice straw each with concentrate supplement. Metabolic profile, growth rate, feed intake, carcass yield, meat quality and serumere investigated. Average daily gains of bucks were 45.3 g for oak browse, 36.4 g for rice straw, 28.1 g for pine browse and0.0 g for fermented pine browse. Daily forage intake per goat was 197 g DM for oak browse, which was higher than those forhe other diets. Bucks fed fermented pine browse ate only 74 g forage per day. Body metabolism was normal with all sourcesf browses from the results of serological inspection. Dressing percentage was 45.1–46.2%. Meat percentage was 55.2–55.9%nd fat percentage was 7.31% for oak browse which was lower than those for pine browse and fermented pine browse. Shear

orce of goat meat was 4.11–5.11 kg/cm2 for browses and 6.30 kg/cm2 for rice straw. Cooking loss was 29.6% for pine browsehich was lower than the others. Juiciness, tenderness and flavor of the goat meat were the best for the fermented pine browse

ollowed by other browses and rice straw.2005 Elsevier B.V. All rights reserved.

Korean

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eywords: Browses; Daily gain; Meat quality; Serum composition;

. Introduction

Goats have an advantage over the other forage-ating ruminants in that they prefer and digest well

∗ Corresponding author. Present address: Animal Geneticesources Station, National Livestock Research Institute, R.D.A.,amwon, Chonbuk 590-830, Republic of Korea.el.: +82 63 620 3523.

E-mail address: choi7804@rda.go.kr (S.H. Choi).

11bl(hts

921-4488/$ – see front matter © 2005 Elsevier B.V. All rights reserved.doi:10.1016/j.smallrumres.2005.04.031

Black Goat

eaves and twigs of trees (Forwood and Owensby,985; Nastis and Malechek, 1981; Villena and Pfister,990; Lee et al., 1990; Silanikove, 2000). Therefore,rowses of oak (Quercus semecarpifolia) trees haveong been used as major fibrous feed resources for goats

Kingbury, 1964). Korean Black Goats also have beenabituated to feed on tree browses especially of pinerees in the mountain areas during grazing season frompring to fall. Because of the economic condition for

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The meat quality was determined on a sampletaken from the loin muscle and pH of muscle wasmeasured by pH meter (Oyster, Extech Co.). Chem-ical compositions were analyzed by the methods of

Table 1Chemical compositions of browses used in the experiment

Itema DM basis (%)

Crudeprotein

Crudefat

Crudefiber

Crudeash

NFE

OB 8.85 2.01 32.70 3.76 52.68

94 S.H. Choi et al. / Small Rum

eeding Korean Black Goats, we sought a cost-effectiveay of feeding goats on tree browses. Oak leaves alone

an provide goats with enough protein for maintenanceSingh et al., 1998), but cannot for growth (NRC, 1981).ine browses are used for goat feeding in Korea inome goat farms in winter. Some beef producers inorea also feed pine browses as a supplement after

ermentation to produce market beef. Much researchas been conducted to utilize tree leaves especially oakrees, as feed for goat, deer or sheep. Tree browsesre generally known to have tannin and phenols whichay reduce digestibility in cattle (McLeod, 1974), but

oats can digest oak leaves better than sheep and cattleKingbury, 1964; Silanikove, 2000; Silanikove et al.,996a).

Recently, Cho et al. (1997) evaluated voluntary con-umption and digestibility of pine browses for Koreanlack Goats. Na et al. (1999) also evaluated the effectsf Korean cone pine on the growth performances ofanwoo (Korean beef cattle).Our study aims to evaluate the effects of feeding oak

eaves, pine browse and fermented pine browse on therowth and meat quality of Korean Black Goats.

. Materials and methods

.1. Animals and feeding

Twenty-eight bucks of 4 months of age and weigh-ng about 13 kg were equally assigned to four pensf four different treatments: oak browse (OB), pinerowse (PB), fermented pine browse silage (FPBS) andice straw (RS). All the animals were born and raised atamwon branch of National Livestock Research Insti-

ute (NLRI), Korea, where their growth performancesf 120 days from July 3 to December 31 in 2000 werexamined. Each treatment group of goats was grouped experimental diet from 10 days prior to the onsetf the experiment.

Korean cone pine (Pinus densiflora) and oak (Quer-us aliena) branches with leaves of 2–3 cm in diameterere collected and crushed to 3–4 mm in diameter. Pinerowse silage was made from Korean cone pine branchuts of around 6 mm in diameter, which was mixed

ith 0.5% urea, 0.5% sesame bean cakes, 0.25% salt,.5% rice bran, 0.5% sodium acetylate and 0.1 ppmotassium formate. The mix with about 60% moistureas sealed in plastic bags and fermented for over 30

PFR

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esearch 65 (2006) 193–199

ays. Rice straw, which is a major roughage source forarm animals in Korea, was used as a control. Nutrientompositions of four roughages in our experiment arehown in Table 1.

Browses were provided ad libitum twice a day.e fed grain feedstuff provided by a regional feed

ompany of 14% CP and 68.5% TDN once a day inhe morning in the amount of 2.0% of goats’ bodyeight. Goats could drink fresh water any time in wateruckets.

.2. Measurements

Body weights were measured every 15 days beforeroviding morning rations. Feed consumption waseasured every day by the amount of feed given less

he amount of feed left over the next morning.Ten millilitres of blood samples were taken from

ugular veins twice at the start and at the end of thexperiment. Serum was separated from whole bloodfter centrifugation at 3000 rpm for 10 min after 2 hf standing at room temperature. Serum was frozent −20 ◦C in cryo-tubes until assay with commercialutomatic bio-analyzer (Stanbio, USA and PC Arco,iotechnica Ins., USA).

The meat science laboratory crews at the NLRI eval-ated the carcasses and meat. Bucks at the end of thexperiment were fasted for 12 h before slaughter. Colduck carcasses were examined after 24 h of chillingt 5 ◦C. Weights of cold carcass, retail cuts, bonesnd trimmed fat were measured with an electronicalance.

B 5.80 6.21 33.31 2.24 52.44PBS 13.03 5.99 36.85 2.29 41.84S 5.28 2.02 32.25 13.82 46.63

a OB: oak browse, PB: pine browse, FPBS: pine browse silage andS: rice straw.

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OAC (1996). The water holding capacity (WHC) wasonducted by the method of Ryoichi et al. (1993).o measure Warner–Bratzler shear force (WBS), loinuscles were cut into cubes (3 cm thickness), heated

o an internal temperature of 77 ◦C in a water bath,ooled and measured the tenderness with an Instronniversal Testing Machine (Model 4465). The sen-

ory characteristics were determined by eight trainedanelists for tenderness, juiciness and flavor using aix-point scale (6 = very intense, very juicy, very ten-er; 1 = very weak, very dry and very tough). Cook-ng loss was determined by the ratio of the differ-nce between raw weight and final cooked weight asollows:

ooking loss (%)

= 100 × (raw weight − final cooked weight)

raw weight

.3. Statistical analyses

Means of individual observations, body weighthanges, blood nutrient profiles and carcass character-stics from four treatments were separated by least sig-ificant differences, Duncan’s multiple range tests andtudent–Newman–Keuls’ method after F-protectionsing SAS (SAS Institute, Cary, USA, 1991). Analysisf variance model included only treatment effect withomplete randomized structure since goats in equalumbers and similar average initial body weights were

ssigned for each treatment. Because goats on samereatment were group fed, feed consumption valuesere only the gross of each pen divided by numberf goats in the pen.

3

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able 2ffect of feeding browses on body weight gain of Korean Black Goats

Roughagea

OB PB

nitial weight (kg) 12.29 ± 1.07 13.46inishing weight (kg) 17.73 ± 1.80 16.83otal gain (kg) 5.44 ± 1.73 3.37DG (g) 45.3 28.1

aily intake per headConcentrate (kg DM) 0.3 0.3Roughage (kg DM) 197 124

a OB: oak browse, PB: pine browse, FPBS: pine browse silage and RS: ri

esearch 65 (2006) 193–199 195

. Results and discussion

.1. Weight gain and feed consumption

Body weight gains of bucks on browses are summa-ized in Table 2. Bucks fed oak browses gained 45.3 ger day on average, which was somewhat higher thanhe weight gains of bucks on rice straw. These wereower weight gains than we expected (50–60 g). How-ver, bucks fed pine browse silage or pine browsesained some less than bucks fed rice straw. But statisti-al significance between average total gains and dailyains of bucks fed these four different roughages wasot found.

Sye and Ham (1980) reported that the postweaningverage daily gains of Korean Black Goats fed hay andoncentrates for 219 days were 70 g for does and 84 gor bucks.

The amounts of feed consumption by the four dif-erent regimes are shown in Table 2. Daily concentratentake was 294 g for all treatment groups. Roughageonsumption of the goats on oak browse pen was a lit-le higher than the goats on the other roughage sourceens. And that of the goats on pine browse silage washe lowest. Villena and Pfister (1990) and Lee et al.1990) reported that goats prefer oak browse, whichupport high consumption of oak browse in our exper-ment. Dry matter content of oak browse was 65.8%nd that of pine browse was 50.7%. This also helps ournderstanding of higher feed consumption of the goatsn oak browse.

.2. Blood serum concentration of metabolites

Blood serum concentration of metabolites and tox-ns from experimental goats are summarized in Table 3.

FPBS RS

± 1.32 13.75 ± 0.80 13.71 ± 0.61± 2.38 17.35 ± 2.36 18.08 ± 1.68

± 1.17 3.60 ± 1.87 4.37 ± 1.6730.0 36.4

0.3 0.374 97

ce straw.

196 S.H. Choi et al. / Small Ruminant Research 65 (2006) 193–199

Table 3Serum concentrations (mean ± S.D.) in Korean Black Goats fed four different browses

Serum concentrationa Stage OBb PBb FPBSb RSb

Glucose (mg/dl) Before 57.6 ± 5.9 61.7 ± 11.4 63.6 ± 15.5 59.4 ± 6.1After 65.4 ± 4.9 67.8 ± 6.1 66.7 ± 12.1 71.3 ± 4.7

Cholesterol (mg/dl) Before 68.9 ± 8.9 68.2 ± 13.6 74.0 ± 20.3 62.1 ± 10.3After 72.8 ± 14.7a 54.7 ± 6.3ab 48.8 ± 5.1b 71.2 ± 22.7a

Albumin (g/dl) Before 4.30 ± 0.2 4.28 ± 0.2 4.44 ± 0.3 4.23 ± 0.2After 6.30 ± 0.3 5.81 ± 0.5 5.86 ± 0.6 6.52 ± 0.5

Protein (g/dl) Before 7.08 ± 0.5 6.92 ± 0.7 7.05 ± 1.0 7.20 ± 0.9After 7.89 ± 0.5a 7.78 ± 0.8a 6.67 ± 0.7b 7.44 ± 0.6ab

BUN (mg/dl) Before 17.1 ± 1.8 18.7 ± 5.1 26.1 ± 6.8 19.5 ± 5.1After 15.3 ± 3.1 13.5 ± 1.8 20.3 ± 3.4 11.6 ± 1.8

TB (mg/dl) Before 1.12 ± 0.13 1.06 ± 0.29 1.17 ± 0.34 1.11 ± 0.18After 0.89 ± 0.18 0.75 ± 0.76 0.78 ± 0.08 0.93 ± 0.17

LDH (U/l) Before 293.1 ± 92.0 261.2 ± 51.5 497.2 ± 170.1 272.1 ± 88.5After 296.0 ± 26.9 268.8 ± 16.4 346.7 ± 97.4 330.2 ± 49.9

ALP (U/l) Before 103.2 ± 40.7 100.3 ± 53.7 98.5 ± 30.7 96.9 ± 51.7After 22.0 ± 10.0 20.9 ± 6.59 19.9 ± 6.68 27.9 ± 13.7

GGT (U/l) Before 65.8 ± 13.2 61.0 ± 8.1 67.0 ± 12.4 59.5 ± 12.0After 77.1 ± 42.5 53.2 ± 8.6 59.4 ± 4.4 59.0 ± 20.2

TG (mg/dl) Before 108 ± 0.5 102 ± 0.6 114 ± 1.3 108 ± 0.5After 221.7 ± 115.1 118.3 ± 137.8 235.8 ± 125.5 240.4 ± 124.1

Creatinine (mg/dl) Before 1.37 ± 0.1 1.40 ± 0.6 1.42 ± 0.1 1.31 ± 0.1After 1.46 ± 0.1 1.43 ± 0.1 1.44 ± 0.1 1.43 ± 0.1

Values with different letters (a and b) within same rows are significantly different (P < 0.05).a BUN: blood urea nitrogen, TB: total bilirubin, LDH: lactic dehydrogenase, ALP: alkaline phosphatase, GGT: glutamic glucose transaminase

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lucose level was 57.6–63.6 mg/dl before experimen-al rations were given and was 65.4–71.3 mg/dl aftereeding experimental diets. The level increased some-hat over the normal concentration (31.0–58.0 mg/dl),hich indicate increased feed consumption rates

Moon, 1975). However, the difference in serum glu-ose levels between treatments was not found. We thinkhat this increase in glucose level might be simply dueo increased concentrate intake resulted from previousnergy imbalance as suggested by Holtenius (1996).

Serum cholesterol concentrations of bucks fed oakrowse and rice straw were 68.9 and 62.8 mg/dl,

espectively. And those on pine browse and pine browseilage each were 68.2 and 74.0 mg/dl. Those levelsent upwards when the experiments were over to 72.8

nd 71.2 mg/dl on oak browse and rice straw, respec-

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ce straw.

ively, and downwards to 54.7 and 48.0 mg/dl on pinerowse and pine browse silage.

Levels of serum albumin and total proteins, indica-ors of protein metabolism, were not different betweenreatments and either between before and after exper-ments. Blood urea nitrogen (BUN) levels, however,ended to decrease at the end of the experiments inll treatment groups. Serum BUN level goes down asietary protein intake decreases, from which we canresume lower protein content in rice straw than inrowses. Moon reported the normal BUN level in goatso be within 4.2–17.2 mg/dl. Our treatment groups all

ell within this normal range.

Total bilirubin and LDH (lactic dehydrogenase)oncentration, an indicator of liver function, was notifferent between all four treatment groups.

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Alkaline phosphatase (ALP) level that is one ofhe indicators of chronic nephritis became lower afterxperiments were over in greater extent in groups fedrowses than in the group on rice straw. These ALP lev-ls after experiments were somewhat lower than normalange (23–44 U/l) reported by Mitruka and Rawnsley1977). We could not find any problems in kidney func-ion as we determine it from levels of ALP as well ashose of BUN or creatinine.

Lipid metabolite, triglyceride, concentration was02–114 mg/dl before experiments and was higher at18.3–240.4 mg/dl in all treatment groups, but stillithin normal range.Singh et al. (1996) fed Pashima goats weighing

bout 11.3 kg at 5–6 months of age with oak browsesd libitum, and did not find any problems on heart,iver, kidney, testis and intestine or any histopatholog-cal damage. Nastis and Malechek (1981) fed Spanishoes weighing about 25–30 kg with Gambel oak (Quer-us gambelii) browse and several three different pro-ortion of alfalfa hay and observed changes in bloodoncentration of hemoglobin, plasma urea nitrogen,erum glutamate oxalacetate tranaminase and packedell volume. Immature browse only contained about.0% tannin, but without any toxicity when it was givenn high proportion (80%). Silanikove et al. (1996b) alsoed goats with fed tannin-containing leaves showingimilar serum profile of protein, albumin or cholesterolhowed as ours but without any toxic syndromes.

.3. Carcass characteristics

.3.1. Carcass yieldsCarcass yields of the goats on browses and rice

traw are summarized in Table 4. Cold carcass weights

g

pf

able 4ffect of feeding browses on carcass characteristics of Korean Black Goats

Item/roughagea

OB PB

laughter weight (kg) 17.2 ± 1.96 16.5old carcass weight (kg) 7.9 ± 0.78 7.6ressing percentage (%) 45.8 ± 1.74 46.2eat weight (kg) 4.4 ± 0.49 4.2etail cut percentage (%) 55.9 ± 2.39 55.2one percentage (%) 22.7 ± 1.59 22.5at percentage (%) 7.3 ± 3.09 9.3

a OB: oak browse, PB: pine browse, FPBS: pine browse silage and RS: ri

esearch 65 (2006) 193–199 197

f the bucks on pine browse or rice straw were 7.87nd 7.97 kg, respectively, which were somewhat heav-er than those of the bucks on pine browse or pinerowse silage. Dressing percentage was in the range of5.1–46.2% and retail cut percentage was 55.2–55.9%.ietary treatments did not make any significant dif-

erences. Dressing percentage of experimental animalsere somewhat lower than those reported by Ha andim (48.3%, 1973) or by Sye and Ham (47.6%, 1980).hoi et al. (1998) observed similar dressing percentage

44.3%) as ours when they fed bucks around 18 kg withnly chicory.

Bone percentage was in the range of 22.0–23.0%ithout any significant differences between treatments.ody fat percentages of the goats fed pine browse andine browse silage were 9.3%. Body fat percentage wasower in goats fed rice straw (8.9%) and the lowest inoats fed oak browse (7.3%).

.3.2. Chemical–physical properties of Koreanlack goat meats

Chemical and physical characteristics of goat meatsere analyzed and summarized in Table 5. Mois-

ure, crude protein and crude ash contents were in theange of 76.3–77.9%, 19.6–20.4% and 1.02–1.12%,espectively. And there were no differences found ofhese contents in meat between treatment groups. Etherxtract percentages of goat meats on pine browse orine browse silage were significantly lower than thatn rice straw (P < 0.05). Overall chemical compositionas similar to the results of Choi et al. (1998) with

oats fed only chicory.

Warner–Bratzler shear force of the goat meat fedine browses was lower at 4.14–4.74 kg/cm2 than thoseed rice straw (P < 0.05), while that from goats fed

FPBS RS

± 1.90 16.7 ± 2.05 17.5 ± 1.55± 1.44 7.5 ± 1.27 8.0 ± 1.09± 3.58 45.1 ± 2.68 46.1 ± 3.74± 1.00 4.2 ± 0.86 4.4 ± 0.86± 2.76 55.4 ± 2.25 55.6 ± 3.61± 2.40 23.1 ± 1.78 21.9 ± 1.56± 1.86 9.3 ± 1.26 9.0 ± 3.85

ce straw.

198 S.H. Choi et al. / Small Ruminant Research 65 (2006) 193–199

Table 5Feeding browses and chemical–physical characteristics of Korean Black Goat meat

OBa PBa FPBSa RSa

Chemical compositionMoisture (%) 77.23 ± 0.89 77.91 ± 0.97 77.81 ± 0.45 76.27 ± 0.35Crude protein (%) 20.15 ± 0.39 19.77 ± 0.72 19.62 ± 0.78 20.36 ± 0.49Ether extract (%) 1.13 ± 0.58ab 0.86 ± 0.29b 1.04 ± 0.51b 1.77 ± 0.60aCrude ash (%) 1.10 ± 0.05 1.12 ± 0.11 1.05 ± 0.43 1.02 ± 0.11

Physical propertiesShear force (kg/cm2) 5.11 ± 1.57ab 4.14 ± 2.47bc 4.74 ± 1.30b 6.30 ± 2.01aCooking loss (%) 34.74 ± 2.56ab 29.64 ± 7.79b 35.98 ± 3.84ab 37.74 ± 5.70apH 5.85 ± 0.15 5.93 ± 0.06 5.90 ± 0.08 5.81 ± 0.11WHC (%) 52.21 ± 4.42 51.66 ± 1.91 51.21 ± 2.78 51.14 ± 3.20Juicinessb 4.40 ± 0.28b 4.70 ± 0.42a 4.60 ± 0.28a 4.40 ± 0.52bTendernessb 4.50 ± 1.13ab 4.80 ± 1.41a 4.60 ± 1.13ab 3.50 ± 0.71bFlavorb 4.60 ± 0.17ab 4.80 ± 0.14a 4.80 ± 0.21a 4.10 ± 0.14b

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alues with different letters (a and b) within same rows are significaa OB: oak browse, PB: pine browse, FPBS: pine browse silage anb Panel test scores (juiciness, tenderness and flavor) are integers fr

ak browse was intermediate. Between browses pinerowse and its silage yielded softer meat than oakrowse. Cooking loss of the meats on pine browseiet was lower than those on rice straw (P < 0.05). Andeats on pine browse and its silage lost similar amount

y cooking as those on rice straw. Babiker et al. (1990)lso produced goat meat with similar characteristics:hear force 4.0 kg/cm2 and cooking loss 34.2%. Shearorce and cooking loss of the meats on rice straw fromur experiments were higher than their observations.e may conclude that meat characteristics are affected

y the diets fed and that tree browses yield, in general,roduce more tender meat than rice straw. The pH andater holding capacity was in the range of 5.8–5.9%

nd 51.0–52.0%, respectively, both without significantifference between treatments. Panel test results saidhat meats on pine browse or its silage were juicierhan those on rice straw (P < 0.05). And meats on pinerowse tasted similar to those on rice straw. Meatsn browses were tenderer on panel test than those onice straw (P < 0.05), but without significant differencesetween meats on oak browse or pine browse silagend those on rice straw. Meat flavor also was bettern browses than on rice straw (P < 0.05). There wereot any significant differences in flavor between dietary

ources of browses, but pine browse and pine browseilage seemed to produce better flavor than oak browseor our panel testers. Overall conclusion from our meatuality tests is that tree browses yield better goat meat

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ferent (P < 0.05).ce straw.oorest) to 5 (excellent) with 3 as moderate.

n quality than rice straw and that pine browse is moreffective than oak browse to improve table meat quality.

. Summary

Goats fed oak browses were better in growth per-ormances determined by average daily gain, feed effi-iency or feed intake than those fed rice straw or pinerowse. Carcass yields were not greatly affected by theources of roughage fed. However, goats on browsesere generally leaner (less fat) than those on rice straw.nd goats fed pine browse diet yielded more tender

nd more tasteful meats than goats fed rice straw orak browse.

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inant R

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