Fatty Acid Composition of Growing Kiko X Spanish Crossbred Intact Male Goats Fed Varying Levels of Peanut Skins

Abstract The objective was to evaluate the effects of feeding peanut skins (PS) on fatty acid profile of goat meat. The diets used contained 0, 10, 20, and 30% of PS. After 92 days, longissimus muscle (LM), mesenteric adipose (MA), and subcutaneous (SA) tissue samples were analyzed for fatty acid profile. Eighteen (18), 21, and 21 fatty acids were detected in LM, MS and SC adipose tissues, respectively. No changes were detected in the fatty acid profile, but C18:0 increased linearly in LM (p \u3c 0.05) with increasing level of PS whereas C18:1 decreased in the similar manner (p = 0.05). Total saturated fatty acid and monounsaturated fatty acid percentage increased linearly (p \u3c 0.05) in LM fat, but polyunsaturated fatty acids were not different (p \u3e 0.05) among treatments. The results showed that the fatty acid composition of goat carcass can be altered with the dietary addition of PS. Keywords: Meat Goats, Peanut Skins, Fatty Acid