Researchers tested whether adding hemp leaves to goat feed could improve the quality of goat meat. They fed 15 young goats different diets—some with no hemp leaves, some with 2% hemp leaves, and some with 4% hemp leaves—for five months. The goats that ate hemp-supplemented feed produced meat that stayed fresher longer, had better fat composition, and resisted spoilage better than meat from goats eating regular feed. This suggests hemp leaves could be a natural way to make goat meat healthier and longer-lasting without changing other important meat qualities.

The Quick Take

  • What they studied: Whether adding hemp plant leaves to goat feed would improve the quality, nutrition, and shelf life of the meat produced
  • Who participated: 15 young male goats (4 months old, mixed Thai and Boer breeds) divided into three groups receiving different amounts of hemp leaves in their feed
  • Key finding: Goats fed 2-4% hemp leaves produced meat with better fat profiles, longer shelf life, and less spoilage compared to goats fed regular feed, with the 4% hemp group showing the biggest carcass weight gains
  • What it means for you: If these results hold true in larger studies, hemp leaves could become a natural feed additive that makes goat meat healthier and fresher for longer—though this research is preliminary and focused on animal agriculture rather than direct human nutrition

The Research Details

Scientists divided 15 young goats into three equal groups. One group ate regular concentrated feed with no hemp leaves (the control group), another ate feed mixed with 2% hemp leaves, and the third ate feed with 4% hemp leaves. All groups ate their assigned diet for 150 days (about 5 months). After this period, the goats were processed for meat, and researchers carefully tested the meat from the main back muscle (called the Longissimus muscle) for various qualities including how it looked, its chemical makeup, how tender it was, and how well it resisted spoilage over time.

The researchers measured many different aspects of the meat quality. They checked the meat’s color, texture, and how much liquid it lost during cooking. They also analyzed the types of fats in the meat, the amino acids (building blocks of protein), and how quickly the meat spoiled when stored in a refrigerator for five days. This comprehensive approach allowed them to see if hemp leaves affected meat quality in multiple ways.

This type of controlled animal study is useful for testing feed additives because researchers can carefully control everything the animals eat and measure the results precisely. However, because it involved only 15 animals, the results are preliminary and would need to be confirmed in larger studies before being widely adopted.

Understanding how different feed ingredients affect meat quality is important for farmers and the meat industry. If natural additives like hemp leaves can improve meat without requiring synthetic chemicals, this could benefit both animal agriculture and consumers. The study’s focus on shelf life and spoilage resistance is particularly relevant because it addresses a real problem in food production—keeping meat fresh longer reduces waste and food safety risks.

This study has several strengths: it used a controlled experimental design with random assignment of animals to groups, it measured multiple quality indicators rather than just one, and it tested meat quality over time (5 days of storage). However, the study is limited by its small sample size of only 15 animals total, which means results might not apply to all goat breeds or farming conditions. The study was conducted in a specific research setting and may not reflect real-world farming practices. Additionally, this research focuses on animal feed and meat production rather than direct human health effects, so more research would be needed to understand if eating this meat would provide health benefits to people.

What the Results Show

Goats fed the highest amount of hemp leaves (4%) produced heavier carcasses—meaning more usable meat—compared to the other groups. The meat from these goats also lost less liquid during cooking, which suggests better water retention and potentially more tender meat. Interestingly, the meat from goats fed 4% hemp had a slightly higher pH level 24 hours after slaughter, which can affect meat quality and shelf life.

When researchers looked at the types of fats in the meat, they found that hemp supplementation increased certain beneficial fatty acids, particularly a type called C20:4n-6 (an omega-6 polyunsaturated fat). The goats fed 2% hemp leaves had the highest total amount of polyunsaturated fats—the type of fat generally considered healthier than saturated fats.

One of the most important findings was about spoilage resistance. Meat from goats fed hemp leaves (both 2% and 4%) showed significantly less spoilage (measured by a test called TBARS that detects fat breakdown) throughout five days of refrigerated storage. This means the meat stayed fresher longer and was less likely to develop off-flavors or odors that indicate spoilage.

Surprisingly, hemp supplementation did not affect many other meat qualities. The color, overall chemical composition, tenderness, muscle fiber structure, and amino acid content were all similar across the three groups. This is actually good news because it means hemp leaves improved some qualities without making the meat worse in other ways.

The study measured many other meat characteristics that showed no significant differences between groups, including muscle fiber diameter, sarcomere length (a measure of muscle structure), ribonucleotides (compounds related to muscle freshness), and both free and total amino acids. The meat’s color and shear force (how much force is needed to cut through it) were also unaffected by hemp supplementation. These null findings are important because they show that adding hemp leaves didn’t compromise the basic quality characteristics that consumers and producers care about.

This appears to be one of the first studies examining hemp leaves as a feed additive for goats. Previous research has shown that hemp and other plant-based supplements can improve meat quality in other livestock, and this study aligns with that general trend. The finding that hemp leaves improved fatty acid profiles and oxidative stability (resistance to spoilage) is consistent with hemp’s known nutritional composition, which is rich in antioxidants and beneficial fats. However, the specific effects on goat meat are new information that adds to the growing body of research on natural feed additives.

The most significant limitation is the small number of animals studied (only 15 total, or 5 per group). This makes it harder to be confident that the results would apply to all goats or in all farming situations. The study was conducted with a specific breed mix (Thai native crossed with Boer goats) in a controlled research setting, so results might differ with other breeds or in commercial farms. The study only followed the meat for 5 days of storage, so we don’t know if the benefits would last longer. Additionally, the study doesn’t tell us whether eating this meat would actually provide health benefits to humans—it only shows that the meat itself has different chemical properties. Finally, the study doesn’t provide information about the cost of hemp leaves or whether they would be practical for farmers to use on a large scale.

The Bottom Line

Based on this preliminary research, adding 2-4% hemp leaves to goat feed appears to be a safe way to improve meat quality, particularly its shelf life and fatty acid composition. However, these findings are preliminary and based on a small study. Farmers interested in trying this approach should start with small-scale trials and monitor results carefully. Consumers shouldn’t expect dramatic health changes from eating this meat, but it may offer modest nutritional improvements. More research in larger herds and different settings is needed before making widespread recommendations.

This research is most relevant to goat farmers and the meat industry looking for natural ways to improve product quality and shelf life. It may also interest consumers who prefer meat from animals fed natural supplements rather than synthetic additives. However, this research doesn’t directly apply to people looking for personal health improvements—it’s about animal agriculture rather than human nutrition. People with hemp allergies or sensitivities should be aware that hemp-supplemented meat might contain trace amounts of hemp compounds, though the study doesn’t address this concern.

The benefits described in this study (improved shelf life and fatty acid composition) would be present in the meat immediately after processing. Consumers wouldn’t need to wait for benefits to appear—they would be built into the meat itself. However, whether eating this meat would produce noticeable health benefits in humans is unknown and would require separate research to determine.

Want to Apply This Research?

  • If using a nutrition tracking app, users could log ‘hemp-supplemented goat meat’ as a source of polyunsaturated fats and monitor their weekly intake of omega-6 fatty acids, aiming for balanced ratios with omega-3 sources
  • Users could set a goal to try hemp-supplemented goat meat once per week if available locally, tracking it as a ’natural supplement meat’ category to monitor consumption of foods with natural additives rather than synthetic ones
  • Track meat freshness and spoilage resistance by noting how long purchased hemp-supplemented goat meat stays fresh in the refrigerator compared to conventional meat, recording storage dates and any signs of spoilage to personally verify the shelf-life benefits

This research describes effects of hemp leaf supplementation in goat feed on meat characteristics in a small animal study. These findings are preliminary and have not been confirmed in larger studies or in commercial farming settings. This research does not establish direct health benefits for human consumption and should not be used as medical advice. Consumers with hemp allergies or those taking medications that may interact with hemp should consult healthcare providers before consuming hemp-supplemented meat products. Always consult with a healthcare provider or registered dietitian before making significant dietary changes based on preliminary animal research.