Twenty-seven carcassesof non-castrated confined goat kids, (18 ¾ Boer + ¼ Saanen andnine Saanen) with slaughtered weight of 30.1 ± 0.27 kg were used to evaluatequantitative characteristics of the carcass and qualitative characteristicsof the loin and shoulder. The animals were distributed in a completely randomizeddesign in a 2 × 3 factorial arrangement (breed group × diet). Thediets consisted of inclusion of dry yeast, as follows: soybean meal, soybeanmeal + dried yeast or dried yeast. The other ingredients of the diets were oathay (30% DM), ground corn and mineral mixture. Hot carcass weight, cold carcassweight, weight loss by cooling, true carcass yield and carcass compactness indexwere not influenced by the inclusion of dry yeast nor by racial group. Saanengoats presented the highest carcass commercial yield of carcass, but they needed15 days more to reach the slaughter weight. The cut yields were not affected,but a significant interaction for shoulder yield occurred. Dry yeast and breedgroup did not influence the measurements of the loin, the muscle:bone ratio,the cooking losses, the shear force and composition. There was a significantinteraction between the inclusion of dry yeast in the diets and the breed groupfor the muscle proportion on loin, which was higher in the ¾ Boer + ¼Saanen group. For the shoulder, inclusion of dry yeast and breed group did notalter the proportions of muscle, fat, protein and ash. However, in Saanen goats,the proportion of bone and moisture content were higher and total lipid contentwas lower. The ¾ Boer + ¼ Saanen groups showed higher precocity.Dry yeast is an alternative protein source that can be included in diets forgoat kids.
