Replacing maize grain with self-fermented agro-waste in total mixed ration improves fatty acid profile, oxidative stability and meat quality traits in goats.

This study evaluated the dietary effect of complete substitution (32%) of maize grain with a self-fermented agro-waste mix (SFAWM) composed of apple pomace, spent mushroom residue, and wheat straw in male Gaddi goats. The study included two treatments viz. Control and SFAWM32 with six animals (3-4 months) per treatment (n = 6). After feeding for 150 days, goats were slaughtered for the determination of carcass yield, meat physico-chemical traits and fatty acid composition. Replacing maize with SFAWM32 reduced daily dry matter intake by 17.8% with comparable average daily gain, resulting in an improved feed conversion ratio by 22.4% compared with the Control group (P < 0.05). Linear body measurements and carcass characteristics were not significantly affected by the treatment. Meat from animals fed SFAWM32 exhibited improved tenderness (P < 0.001), greater redness value (a*) (P < 0.001), and lower thiobarbituric acid-reactive substance values (P = 0.023) compared with the Control group. The fatty acid profile showed a significant reduction in total and selected saturated fatty acids, accompanied by significantly greater levels of n-3 PUFA, resulting in a more favourable n-6/n-3 ratio. Meat from the SFAWM32 group also showed increased (P < 0.001) moisture content compared with the Control group. Results demonstrate that self-fermented agro-waste mix at 32% maize grain replacement level in goat diet improved FCR, tenderness, a*, oxidative stability, and n-3 PUFA content of meat. The approach offered an effective and sustainable strategy to address food-feed competition with improvement in meat nutritional value and oxidative stability.