Carcass traits of Kheri lambs maintained on different system of feeding management

Karim, S. A.; Porwal, Kuldeep; Kumar, Suresh; Singh, V. K.

doi:10.1016/j.meatsci.2006.06.008

Cited by 58 publications

(46 citation statements)

References 8 publications

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“…These results are in agreement with other researchers who found that lambs on high forage tended to deposit less subcutaneous and intestinal fats (Karim et al, 2007;Papi et al, 2011). Lambs fed a concentrate diet display significantly greater fatness than lambs raised on foragebased diets (Jacques et al, 2011).…”

Section: Discussionsupporting

confidence: 93%

“…The only plausible reason for the reduction of dressing percentage in control group may be the corresponding increase in the fat depots and relatively higher slaughter weight compared with the other treated groups. The dressing percentage of 6-month-olds varies from 48 to 50% (Karim et al, 2007) which agrees with our findings. The weights of the digestive tract and gastric components are logically related to the type of diet consumed by the ruminants (Archimede et al, 2008).…”

Section: Discussionsupporting

confidence: 92%

“…In the current study, the worst FCR was recorded in the group of lambs fed TMR alone. According to Karim et al (2007), a higher fat depot (which was observed in this study) reduces FCR and increases the cost of feed per kg gain in live weight; thus, it is not cost-effective. This study indicated that carcass weight and organ weight increased when alfalfa hay was supplemented in the lamb diet.…”

Section: Discussionmentioning

confidence: 72%

“…In our experiment, we found that dressing percentage decreased significantly in the treatment with TMR plus 300 g alfalfa hay every three days. Dressing percentage is an important trait that is affected by age, breed, and nutrition (Karim et al, 2007). The only plausible reason for the reduction of dressing percentage in control group may be the corresponding increase in the fat depots and relatively higher slaughter weight compared with the other treated groups.…”

Section: Discussionmentioning

confidence: 99%

“…Lambs fed a concentrate diet display significantly greater fatness than lambs raised on foragebased diets (Jacques et al, 2011). The reduced carcass fat may also be attributed to lower energy intake (Karim et al, 2007). In addition, high starch consumption in fullconcentrate diets produces higher amounts of propionate, which ultimately increases insulin secretion and stimulates fat synthesis (Jacques et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

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Effect of alfalfa hay on growth performance, carcass characteristics, and meat quality of growing lambs with ad libitum access to total mixed rations

et al. 2016

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-Forty male Naemi lambs were used to evaluate the effect of total mixed rations (TMR) alone or in combination with supplementation of alfalfa hay offered at different schedules on growth, carcass characteristics, and meat quality. Lambs at the age of three months, with an average weight of 28.85±1.09 kg, were randomly selected and distributed into four different feeding systems, 10 lambs each, as follows: TMR diet (control); TMR plus 100 g alfalfa hay; TMR plus 200 g alfalfa hay every two days; and TMR plus 300 g alfalfa hay every three days. The TMR and fresh drinking water were offered ad libitum. Lambs in the treated groups (with alfalfa hay) had significantly higher body weight, body weight change, dry matter intake, and feed conversion ratio compared with the control. Similarly, slaughter weight, carcass weight (hot and cold), and internal organs weight significantly increased in the treated groups, except for dressing weight percentage, which improved only in the treatment with TMR plus 300 g alfalfa hay. By contrast, mesentery fat, back fat, and body wall fat decreased in treated groups. Meat quality characteristics indicated that cooking loss and pH values did not differ between the control and treated groups; however, meat colour (lightness, yellowness, and redness) and pH (1 and 24 h) improved in postslaughter treated groups. Furthermore, no difference was found in texture profile analysis (hardness, springiness, cohesiveness, and chewiness), although the shear force decreased significantly in treated groups. Addition of alfalfa hay offered at the present plan may not only improve the growth and carcass characteristics, but also enhance the meat quality of Naemi lambs. From the labour and economic point of view, TMR plus 300 g alfalfa hay every three days may be adopted while taking into account the management decision.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 72%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of alfalfa hay on growth performance, carcass characteristics, and meat quality of growing lambs with ad libitum access to total mixed rations

et al. 2016

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Producing Barbarine Lambs on Tunisian Rangelands Could be Sustainable and Provide Healthy Meat

2021

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The effects of diet, slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review

Atti

Mahouachi

2011

Trop Anim Health Prod

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This review summarises the main factors that influence meat production and quality in fat-tailed Barbarine (FTB) lambs. As a general feature, FTB lamb's growth is moderate, and the average daily gain ranges between 100 and 350 g. The carcass being relatively fatty, carcass fat content varies from 10% to 32%; white fat and rose meat are often dominant in these carcasses. The meat fatty acid profile of this fat-tailed breed is similar to that of thin-tailed ones, with a prevalence of palmitic, stearic and oleic acids. The order of dissected adipose tissues accumulation, estimated by allometry coefficients, is in agreement with observations in thin-tailed sheep. However, tail fat allometry coefficient is closer to kidney fat values rather than to the subcutaneous one. Concerning effects of feed level, growth of FTB lambs fed silage is higher than those fed oat hay. With moderate concentrate supply, FTB lambs' growth is more pronounced on pasture diet than on the feedlot (FL) diet. Furthermore, at similar slaughter weights, carcasses of lambs fed pasture diet have less tail and carcass fat than those from lambs fed FL diet (5% and 18% vs. 9% and 24% for grazing and FL lambs, respectively). No difference in fat colour, fat firmness or cooked meat flavour is observed between carcasses obtained at different slaughtering weight (i.e. from 25 to 35 kg). The tail docking of FTB improved lambs' growth particularly before weaning. Its effect on carcass composition and fat proportion depends on stage of slaughtering and type of fattening diet. For suckled lambs (4 months), the docking resulted in the lower carcass fat weight (and proportion), while for fattened lambs, carcass composition was similar for all types of lambs. Overall, FTB lambs always grow slower than Noire de Thibar lambs. This is particularly pronounced during the fattening phase. Then, for FTB breed, the possibilities to obtain heavy carcasses are at risks of fat accumulation, 22.8% vs. 14.4% for FTB and Noire de Thibar thin-tailed lambs, respectively. However, the main advantage of FTB breed is that adults are well adapted to food scarcity and may produce lambs even under harsh conditions.

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Carcass traits of Kheri lambs maintained on different system of feeding management

Cited by 58 publications

References 8 publications

Effect of alfalfa hay on growth performance, carcass characteristics, and meat quality of growing lambs with ad libitum access to total mixed rations

Effect of alfalfa hay on growth performance, carcass characteristics, and meat quality of growing lambs with ad libitum access to total mixed rations

Producing Barbarine Lambs on Tunisian Rangelands Could be Sustainable and Provide Healthy Meat

The effects of diet, slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review

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