This study was conducted to examine the effects of including palm kernel cake (0, 120, 240, and 360 g kg⁻¹) in high-concentrate diets for feedlot goats on carcass traits and meat quality. Thirty-two non-pregnant, mixed-breed goats (average age: 1 year; initial body weight: 24.70 ± 3.72 kg) were evaluated in a completely randomized experimental design. Hot (P = 0.007) and cold (P = 0.008) carcass weights responded quadratically, with maximum values of 16.4 and 16.3 kg estimated at the palm kernel cake inclusion levels of 125.0 and 116.7 g kg⁻¹, respectively. Loin eye area (P = 0.042), subcutaneous fat thickness (P = 0.013), fatness score (P = 0.014) and the morphometric measurements of external length (P = 0.009) and chest width (P = 0.013) decreased, whereas chest circumference (P = 0.037) responded quadratically to the increasing inclusion levels. The diets did not influence (P > 0.05) the physicochemical characteristics or proximate composition of goat meat. Principal component analysis of sensory attributes resulted in the separation of the meat samples. The inclusion of up to 115.0 g kg⁻¹ of palm kernel cake in high-concentrate diets for feedlot goats provides heavier carcasses and increases consumers’ acceptance of goat meat.

进行了这项研究，以检验高浓度日粮中饲喂棕榈仁饼（0、120、240和360 g kg ^-1）对car肥山羊的s体性状和肉质的影响。在完全随机的实验设计中评估了32只未怀孕的混种山羊（平均年龄：1岁；初始体重：24.70±3.72 kg）。热（P  = 0.007）和冷（P  = 0.008）car体重量呈二次响应，在棕榈仁饼夹杂物含量分别为125.0和116.7 g kg ^-1时，最大值分别为16.4和16.3 kg 。腰眼面积（P  = 0.042），皮下脂肪厚度（P  = 0.013），脂肪评分（P = 0.014），而外部长度（P  = 0.009）和胸部宽度（P  = 0.013）的形态计量学测量值降低，而胸围（P  = 0.037）对夹杂物含量增加的平方响应。日粮不影响（P> 0.05）山羊肉的理化特性或附近组成。感官属性的主成分分析导致了肉样品的分离。在育肥山羊的高浓度日粮中添加了115.0 g kg ^-1的棕榈仁饼，可提供较重的car体，并增加了消费者对山羊肉的接受度。