Abstract

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa–Boer cross (XBC) goats had significantly higher (Pb0.05) SLW and CDM than non-supplemented groups. The Xhosa lop-eared (XLE) and Nguni (NGN) goats had higher pH24 (Pb0.05) than BOR and XBC goats. For each genotype, the sunflower cake supplemented and nonsupplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (Pb0.05). The sunflower cake supplemented BOR and NGN goats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats