In the light of evaluating the chemical characteristics of Cavis meat, 54 animals of age 3 weeks, partitioned in 3 groups of 18 animals each (9 males and 9 females), were monitored individually up to 8 weeks of age and subsequently used for the exercise. Each group received a ration containing 14%, 16% or 18% of crude protein (CP). After 12 hours of fasting/starving, all the animals were slaughtered and muscles (loin, shoulder and thigh) were obtained. The lipid content of the loin of Cavis placed on the ration containing 16% CP (1.75%FM) was comparable (p>0.05) to that of animals that consumed diet containing 14% and 18%CP, respectively 2.50% FM and 1.68% FM. The lipid content of the shoulder muscle from Cavis placed on 16% and 18%CP in their rations were statistically comparable (p>0.05), respectively 2.50% FM and 3.44% FM, but significantly (p<0.05) higher than those placed on 14%CP diet (1.00%FM). Apart from the water content which presents no significant difference (p>0.05) between the different muscle parts, that of lipids, proteins and ash of the thigh muscles were significantly (p<0.05) higher than that of the shoulder and loin muscles. The calcium content of the thigh of Cavis placed on a diet of 18% CP was comparable (p>0.05) to that of animals placed on a diet containing 14% and 16% CP. The sodium content of the loin of cavis placed on a ration containing 14% CP was comparable (p>0.05) to that of animals fed with rations containing 16% and 18% CP. The potassium content of the thigh of Cavis placed on a diet of 16% and 18% CP was comparable (p>0.05) but significantly (p<0.05) lower than that of Cavis fed diet containing 14% CP. The Zinc content of the loin, thigh and shoulder of the animals of batch RC1 (14%CP) and RC2 (16%CP) were statistically comparable (p>0.05) but significantly (p<0.05) lower than those of batch RC3 (18%CP). Apart from contents in Mg and Zn which do not present any significant difference (p>0.05) between the different parts of the muscle, the Ca, Na, K and Fe proportions of the thigh muscle were significantly (p>0.05) higher than those of the shoulder and loin muscles.
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