Management of young goats during prolonged fasting affects carcass characteristics but not pre-slaughter liveweight or cortisol

Effects of pre-slaughter management (72 h continual fasting; 24 h feeding within 72 h fasting; 24 h feeding plus 6 h additional transport within 72 h fasting) and of water availability, gender, weaning 3 weeks before slaughter, initial liveweight (LW) and body condition score (CS) on LW, plasma cortisol and carcass characteristics were studied in young goats. The goats (n = 229) were ~16 weeks of age, with a mean ± s.d. LW of 13.7 ± 2.4 kg. Pre-slaughter treatment did not significantly affect LW or carcass weight at slaughter, but goats fed within the fasting period had lighter-coloured meat compared with the continually fasted goats and the goats fed and transported during the fasting period. Interactions between fasting treatment and gender were evident for hot carcass weight (HCW), retail yield (kg) and dress (% pre-fasting LW). Fasting treatment also interacted with water availability for HCW and with weaning status for GR (12th rib, 110 mm from mid-line) tissue depth. Interactions were evident between gender and water availability for LW at slaughter, and between gender and weaning status for retail yield (% HCW). Weaning status interacted with pre-fasting LW to influence LW at slaughter, and fasting treatment interacted with pre-fasting body CS to influence dress (% pre-slaughter LW). The effects of gender, weaning status, water availability, initial LW and CS on the pre-slaughter LW and carcass characteristics were generally consistent with our previous findings on time off feed. The results show benefits of providing high-quality feed and water and of minimising transport of goat kids during prolonged pre-slaughter fasting. They provide additional information for estimation of carcass characteristics of young goats to be marketed for meat and to aid in the further development of welfare standards for goats. Further research on interactions between gender and pre-slaughter management factors that influence goat carcass characteristics and meat quality is warranted.