Chemical Evaluation and Digestibility of Cocoa (Theobroma cacao) Byproducts Fed to Goats

Research paper by E.M. Aregheore

Indexed on: 01 Jul '02Published on: 01 Jul '02Published in: Tropical Animal Health and Production


A study was undertaken to evaluate and compare the chemical composition of the cocoa byproducts CPH (cocoa pod husk), CS (cocoa shell) and CD (cocoa dust), and to establish a rational use of CS and CD in the diets of growing goats. CD had a high crude protein (CP) content of 15.9%, while CS and CPH had 13.8% and 6.7%, respectively. The byproducts were high in crude fibre (CF) content. Among the byproducts, CD had the highest ether extract value (22.0%). Fifteen growing goats, 18–20 months of age, with pre-experimental body weights of 20.9±0.33 kg, were randomly allotted to three diets in growth studies. In diet 1, dried brewers' grains (DBG) served as the control, while the other two diets had CS or CD plus DBG. The dry matter intake (DMI) was 570, 530 and 486 g/head per day for the control, CS+DBG and CD+DBG diets, respectively. The growth rate differed significantly among the goats offered the diets (p<0.05). Dry matter (DM), crude protein (CP), crude fibre (CF), organic matter (OM) and gross energy (GE) digestibility were significantly higher (p<0.05) in the goats on the control diet than in those on CS+DBG or CD+DBG. The DM, CP and OM in the CS+DBG diet were more digestible (p<0.05) than those in the CD+DBG diet. The inclusion of DBG in the CS and CD diets improved their use by the goats.