Carcass and meat quality of goats supplemented with tannin-rich peanut skin

Thirty-two Kiko crossbred male goats (10 mo old, BW = 42.2 ± 2.28 kg) were offered a supplement containing 0, 25, 50, or 75% tannin-rich peanut skin (PS; Arachis hypogaea L.) to determine the effect of PS on physicochemical characteristics of goat meat (chevon). After a 57 d feeding trial, goats were harvested using the USDA standard procedures. After 24 h chilling storage (2 °C), Longissimus muscle (LM) pH was measured from individual carcasses and then were fabricated into primal cuts, and collected 2.5-cm thick loin chops and fat depots to analyze the physicochemical characteristics of chevon. The LM pH values of goats supplemented with the four different concentrations of PS were not significantly different. Furthermore, no significant differences were found in the carcass traits among experimental goats. Loin chops from goats supplemented with 75% PS had higher (P