Growth performance, carcass and non-carcass characteristics of Mubende and Mubende×Boer crossbred goats under different feeding regimes

- This study evaluated the response of grazing Mubende goat and its crossbreds with the Boer goat to concentrate supplementation.
- The crossbreds respond better to concentrates than the pure Mubende.
- Inclusion of molasses in concentrate lowers dry matter intake of goats without compromising growth and meat yield.
- Ad lib offer of concentrate to grazing goats is only economical if current meat prices in Uganda increase by 30-40%.

A surge in the demand for goats׳ meat both locally and internationally has prompted many goat farmers in Uganda to venture into commercial goat production. However, goat production is highly challenged by breed characteristics and extreme fluctuations in feed quantity and quality. This study evaluated the effects of supplementing grazing Mubende goats and their crossbreds (Mubende×Boer) with concentrates on growth, carcass and non-carcass characteristics. A 2×3 factorial treatment arrangement was used to randomly allocate 96 pure Mubende and Mubende×Boer castrates (mean±SE; 31.3±2.2 kg initial weight) aged between 9 and 15 months, to three feeding regimes. The feeding regimes included (i) sole grazing (SGZ) as control, (ii) control+concentrate containing molasses (MCM) and (iii) control+concentrate without molasses (MCC). Concentrate dry matter intake was higher (P<0.001) in the crossbreds regardless of concentrate type, however, inclusion of molasses resulted in lower concentrate intake. The Mubende goats were more efficient in utilising concentrate with molasses while the crossbreds utilised concentrate without molasses more efficiently. Average daily gain (ADG) was higher (P<0.001) in the crossbreds and in the supplemented groups. Slaughter weight, empty body weight and hot carcass weight were also higher (P<0.001) in the crossbreds than the pure Mubende. Supplementation reduced gut fill (P<0.001) and increased (P<0.001) hot carcass weight and dressing percentage in both genotypes. Proportion of non-carcass components as percentage of empty body weight did not vary between genotypes but supplementation reduced (P<0.01) proportion of skin with hocks and empty stomach. Kidney fat, omental fat and scrotal fat increased (P<0.001) with supplementation. Therefore, crossbreeding together with supplementation of grazing can considerably improve goat meat production, however, caution should be taken on the level of concentrate supplement offered as tendency for absolute substitution of concentrate for grass/browse by goats was observed in this study.