Effects of dietary probiotics on slaughter performance, meat quality and organ development in goats

The aim of this study was to investigate the effect of dietary probiotics on slaughter performance, meat quality and organ development of goats. Thirty-six healthy Nubian ewes aged around 2 months and of similar weight were selected and divided into three groups, n = 12 per group. The goats in the three groups were fed a basal diet containing 0 (group Ⅰ), 0.5‰ (group Ⅱ), and 1.0‰ (group Ⅲ) of probiotics for an experimental period of 70 days. We subsequently found that: 1) The weights of the carcasses and hind legs of goats in group Ⅱ were significantly higher than those in group Ⅲ (P < 0.05). The live weights before slaughter, dressing percentages and loin muscle areas of the goats in group Ⅱ were higher than those in the other two groups (P > 0.05). 2) The muscle pH, cooked meat percentage, water loss rate, shear force and meat color of the goats showed no significant differences between the groups (P > 0.05). 3) The heart weight and heart index of goats in group Ⅲ were significantly lower than those in group Ⅰ (P < 0.05), whereas the other indexes showed no significant differences between the groups (P > 0.05). 4) The villus height and villus height/crypt depth (VH/CD) of the duodenum were significantly higher in goats in group Ⅱ than in goats in group Ⅲ (P < 0.05). The crypt depth of the jejunum was significantly lower in goats in group Ⅰ than those in group Ⅱ (P < 0.05), while the villus height of the ileum was significantly greater in goats in group Ⅰ than those in group Ⅲ (P < 0.05). The other indexes showed no significant differences between the groups (P > 0.05). In conclusion, a low level of probiotic supplementation in the diet can improve slaughter performance and organ development in goats to a certain extent.