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Meat plays a major role in human diets as it contributes required nutrient for growth and maintenance of health. Goat meat (chevon) is a very rich source of nutrient and is consumed in most countries of the world. Goat meat is internationally regarded as a clean red meat with favourable characteristics. ( webb et. al., 2005) goat meat and meat products tend to be more juicy, leaner, coarser and have darker red color than mutton (Tshabalala et. al., 2003). The total edible and saleable proportions of goats vary from one region to another because of differences in eating habits and the value of the byproduct, the dressing percentage of various goat breed compare quite well with those of sheep and beef cattle. In goats the dressing percentage is usually between 35-50% (Steele, 1996), And it increases as animals mature, males have a higher dressing percentage than females and goats that have been well fed have higher dressing percentage than those fed on an inadequate diets. The value of a goat carcass depends on the quality of edible parts available for sale, the nutrition of goats have been reported to reflect in the meat quality (steele 1996)

Whole Sale Cuts and Sensory Evaluation of Meat of West African Dwarf Goats Fed Some Browse Species