ArticleVeterinary world2019
Carcass and meat characteristics of male Kacang goat fattened by complete silage.
Article in Veterinary world, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Effects of forage type on the rumen microbiota, growth performance, carcass traits, and meat quality in fattening goats.Frontiers in veterinary science · 2023Article
- The effect of complete feed to carcass characteristics and meat quality of male Bali cattle fattened in West Timor, Indonesia.Veterinary world · 2020Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
aimThe aim of the study was to determine the carcass and meat characteristics of male Kacang goat fattened by complete silage made from natural grass, MATERIALS AND
methodsThis study examined 12 young male Kacang goats aged 10-12 months with an initial body weight of 10-12 kg. The livestock was divided into three groups randomly to receive feed treatments. The three treatments of this study included T1: Complete silage made from natural grass; T2: Complete silage made from
resultsThe carcass percentage of livestock T2 and T3 treatment was relatively similar but higher (p<0.05) than the T1 group. The non-carcass percentage of T2 and T3 was relatively the same but lower than T1. The water content of T1 treatment was higher (p<0.05) than T3, but relatively the same as T2 treatment. The collagen content of T2 and T3 was relatively the same but lower (p<0.05) than T1; likewise, the cholesterol of T2 and T3 treatments was relatively similar but higher than T1 treatment. The variables of slaughter and carcass weight, and non-carcass weight, meat protein content, acidity, cooking losses, water holding capacity, and tenderness were not significantly different between groups of animals.
conclusionThe use of
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Registered trials
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