Atayde, Jerwin Q. <br/><br/>
Effect of treating rice straw with urea & molasses on growth performance & carcass & meat quality traits of goat / 
by Jerwin Q. Atayde. 
 - Indang, Cavite,  Cavite State University- Main Campus,  1999. 
 - xiii, 45 pages :  illustrations ;  28 cm. 
<br/><br/> Thesis (B.S.A.--Animal Science) Cavite State University 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR)  College of Agriculture, Food, Environment and Natural Resources (CAFENR) 
<br/><br/> Atayde, Jerwin Querijero, Cavite State University, Indang, Cavite, April 1999. "Effect of Treating Rice Straw With Urea and Molasses on Growth Performance and Carcass and Meat Quality Traits of Goat". Dr. Andrew T. Bunan, Adviser. <br/>A study was conducted to determine the effect of treating rice straw with urea and molasses on the growth performance and carcass and meat quality traits of goat and the sensory properties of "Mare”. The following treatments were used: Treatment 1, rice straw with molasses (control) and Treatment 1, rice straw with urea and molasses (experimental). Results revealed that body weight of goats had no significant differences (P>0.05) throughout the study. However, those fed the experimental diet were relatively heavier than the control. Feed consumption of the treated goats was significantly lower (P>0.05) in the last week of the experiment. However, total feed consumption did not vary (P>0.05) between the two groups. Although not significant, the total feed consumption appeared to be inversely related to the final body weight of the two groups. It is worth nothing that the treated group which had higher body weight had lower feed consumption than the untreated group. <br/>The two treatments had no significant differences ((P>0.05) on average feed conversion efficiency, although that of the treated group was 19.36 kg lower than that of the untreated group. On the other hand, dressing percentage, gain in weight and fabrication of the two treatments had no significant differences.<br/>Treatment 2 had higher marbling content than Treatment 1.Sensory evaluation showed that the two treatments did not significantly differ (P>0.05) in terms of color, odor, tenderness, off-flavor, juiciness and general acceptability. In terms of chevon flavor, Treatment 1 is significantly (P<0.05) different from Treatment 2.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat<br/>Goats
<br/><br/><label>Dewey Class. No.: </label>636.39   / At1 1999