This study aimed to evaluate the carcass characteristics and meat quality of feedlot goat kids fed high-concentrate diets with licury cake. Forty crossbreed non-castrated Boer × mixed breed goat kids with an average age of 4 months and an initial average body weight of 20.15 ± 2.79 kg were randomly distributed in a completely randomized design with four experimental diets containing licury cake at 0, 10, 20, and 30% of total dry matter. Dry matter, crude protein, and total digestible nutrient intakes were reduced linearly (P < 0.01) from the inclusion of 10% of licury cake in the goat kids’ diet. Slaughter weight, hot and cold carcass weights and yields decreased (P < 0.01) from the inclusion of 10% of licury cake. Lightness (P = 0.032), redness (P = 0.012) and yellowness (P = 0.021) increased, whereas the Warner-Bratzler shear force decreased (P = 0.032) with the licury cake inclusion in goat kids diets. Licury cake promoted a quadratic increase in polyunsaturated fatty acids, CLA precursors (C18:1 trans 11 and C18:2 n-6), and desirable fatty acids. The use of up to 10% licury cake in diets for goat kids maintains the carcass weight and yield, increase lauric (C:12), vaccenic (C18:1 trans-11), linoleic (C18:2 n-6), linolenic (C18:3 n-3), and desirable fatty acids in meat. This level of use of licury cake is, therefore, recommended for use in high-concentrate diets for feedlot goat kids.

本研究旨在评估饲喂高浓度日粮和糖蛋糕的山羊饲养场的山羊羔的car体特性和肉质。将40个平均年龄为4个月，初始平均体重为20.15±2.79千克的不-割的布尔×混合种山羊山羊羔随机分配为完全随机设计，其中四种实验饮食分别含有0、10、20的糖水饼，以及总干物质的30％。在山羊儿童的饮食中加入10％的糖水饼后，干物质，粗蛋白和总可消化营养摄入量线性降低（P <0.01）。由于加入了10％的糖饼，屠宰重量，hot体冷热重量和单产下降（P <0.01）。亮度（P  = 0.032），红色（P  = 0.012）和黄度（P  = 0.021）增加，而在山羊儿童饮食中加入了糖蛋糕则Warner-Bratzler剪切力降低（P = 0.032）。柠檬蛋糕促进了多不饱和脂肪酸，CLA前体（C18：1反式11和C18：2 n-6）和所需脂肪酸的二次增加。山羊羔羊的日粮中使用高达10％的糖水蛋糕可维持the体重量和产量，增加月桂酸（C：12），真空（C18：1 trans-11），亚油酸（C18：2 n-6），亚麻酸（C18：3 n-3），以及肉中所需的脂肪酸。因此，建议将这种水平的糖水蛋糕用于肥育场山羊孩子的高浓度日粮中。