Glossary

A few terms may be unfamiliar to the reader.

Chevon quality:	a complex parameter used to assess the quality of goat meat based on an overall assessment of the chemical composition of the meat, its colour, cooking loss, taste etc.
Chilled carcass weight:	the weight of the carcass after storage for 24 hours at about 4oC. It is also called cold carcass weight.
Concentrate roughage ratio:	the types of feed contained in a diet. The concentrate portion in this experiment is made up of feed ingredients such as wheat bran, oil cake (agro-industrial by products) and salt as a supplement; the roughage is native pasture hay. The proportion of the two components can be varied depending on the animal performance required.
Dressing percentage:	calculated as hot carcass weight as a percentage either of slaughter weight or of empty body weight (see next page). It can also be calculated using cold carcass weight as the numerator.