CONTRIBUTION OF OFFALS TO THE GROSS VALUE OF GOAT CARCASSES IN NIGERIA

Ten male goats with live weights of 12-20 kg were slaughtered and processed into four major components, the weights of which were expressed as a percentage of live weight. The components and their respective proportions of live weight were: skinned carcass, 45.3%; head, skin and feet, 19.5%; internal organs (liver, spleen, heart and lungs), 4.9%; empty gut, 8.8%. Total edible components were 78.3%, offals contributing 33%. The price of the carcass was dependent on the combination of components included. Skinned goat carcass as an end product was more expensive (US$4.82/kg) than roasted goat with the skin intact ($5.36/kg). Unskinned, roasted goat with all internal edible offals was cheapest ($2.78/kg). Boneless carcass without internal organs (31.9% of live weight) was most expensive ($6.82/kg), while boneless carcass with all edible offals had a value of $4.58/kg. About 70% of all goats slaughtered at the abattoir were eaten with the skin on. The study showed that edible offals contribute 33% more edible material, and reduce the carcass price by 42.3%.