Lasalocid-supplemented diets for improving carcass characteristics, meat quality, and fatty acids content of goats

Gamaleldin Suliman1,*, Ibrahim Alhidary1, Ahmed El-Waziry2, Mutassim Abdelrahman1, Maged Al-Garadi1, Abdulkareem Matar1, Mohammed Al-Badwi1, Fahad Al-Harbi1, Hussain Al-Sornokh1, Saeid Basmaeil1
Author Information & Copyright
1Department of Animal Production, College of Food and Agriculture Sciences, King Saud University,, Riyadh 11451, Saudi Arabia.
2Department of Animal and Fish Production, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria 21545, Egypt.
*Corresponding Author: Gamaleldin M. Suliman, Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia. Phone: +966 11 4693317. E-mail:

© Copyright 2023 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study investigated the effects of lasalocid supplementation on the diet of goats to improve carcass characteristics, meat quality traits, and fatty acid content. Sixty intact male Ardhi goats were used. The kids were divided into four treatment groups, each with 15 animals, and further subdivided into five subgroups, each with three goats, in a completely randomized design. Data on carcass characteristics, meat quality, and fatty acid profiles were obtained. The LAS treatment significantly affected the chill shrinkage and dressing percentage on the empty body weight. Saturated fatty acids decreased, whereas essential polyunsaturated fatty acids increased with the addition of supplements. In conclusion, including lasalocid in the diets of Ardhi goats enhanced the carcass characteristics of the animals, whereas meat quality traits were not negatively affected by the supplement.

Keywords: lasalocid; Ardhi goat; meat quality; carcass characteristics; fatty acids