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This study aimed to see how far the effect of treatments on goat meat quality that can be adopted by folk breeder. The method used in this study is an experiment using completely randomized design consisting of four treatments and three replications. use as many as 16 kacang goats male aged one years old . Livestock is derived from folk husbandary who first fatted during four months. The food consists of R1 (green only). R2 (forage and concentrate separately), R3 (hay incomplete) and R4 (Silage Rations Complete) provision tailored to the needs of livestock that is 3% of body weight and drinking water provided ad libitum.Variables that measured nutrient composition of meat, plasma cholesterol blood goats, carcass weight, slaughter weight and carcass of kacang goat. The study show that goat meat quality is strongly influenced by the levels of protein, fat and cholesterol, which contributes to the treatment R4 protein that is high enough that is equal to 21.97 with meat fat content of 1.9% while the cholesterol content is lower than standard value that is of 75.41mg/dl . Goat carcass components is influenced by slaughter weight, carcass weight and carcass percentage where R4 treatment has the highest slaughter weight that is equal to 22.70 with a carcass weight of 9.86 kg / head and carcass yield of 43.44% of cattle slaughter weight.
Keywords: Silage, cholesterol, carcass weight, carcass quality
