Babassu Cake in Goat Diet Improves Growth Performance and Quality and Fatty Acid Profile of Meat

Babassu cake (BC) is a byproduct from oil extraction from babassu palm kernels. The aim of this study is to evaluate the effect of including BC levels (0%, 6%, 12%, and 18% on a dry matter basis) in the diet of 28 kids (n = 7 per treatment) on productive performance, and quality and profile of fatty acids (FA) of meat (loin). The inclusion of BC in the diet increases dry matter intake (P = 0.0005), average daily gain (P = 0.0222), slaughter body weight (P = 0.0424) of goats, and increased fat (P = 0.0424), unsaturated fatty acids (P = 0.0041), monounsaturated fatty acids (P = 0.0163), and isomers of conjugated linoleic acid (rumenic acid; P = 0.0002) content and polyunsaturated fatty acids:saturated fatty acids ratio (P = 0.0430) of meat. However, there are reductions in the levels of stearic acid (P < 0.0001) and saturated fatty acids (P = 0.0041) and in the thrombogenicity index (P = 0.0219) of meat. The inclusion of BC in the goat diet improves its growth performance and the quality and fatty acid profile of meat.