Characteristics of Lean from Culled Breeding Ewes

Field, R. A.; Prasad, V. S. S.; Riley, M. L.

doi:10.2527/jas1987.6461648x

Cited by 3 publications

(1 citation statement)

References 8 publications

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“…On the contrary, there was no difference in the carcass yield and the body chemical composition [ 41 ], whereas a higher carcass yield and fat percentage by adding fat to the diet of lambs was reported [ 42 ]. It was reported that a lower level of fat supplementation (<5%) did not affect the carcass yield and body composition [ 43 ], whereas the lipid constituted the largest component of the carcass gain when cull cows were re-alimented with a high energy density diet [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Azmi

Amin

Ahmad

et al. 2021

Animals

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The deposition and distribution of buffalo body fats play a vital role in the quality of the buffalo carcass and are of great commercial value, since the carcass quality influences the profitability and consumer acceptability of ruminant meat. The current study examined the effect a mixture of 4% bypass fat and 26% concentrate supplementations in buffalo basal diet had on both the carcass characteristics and the proximate and fatty acid composition in longissimus thoracis et lumborum (LTL), supraspinatus (SS) and semitendinosus (ST) muscles of Murrah cross and swamp buffaloes. In addition, profit and loss analyses were performed to determine the profitability. This study employed a completely randomized 2 × 2 factorial arrangement with two diets, two breeds and four replicates per treatment. A total of sixteen buffaloes (eight buffaloes per breed, bodyweight 98.64 ± 1.93 kg) were randomly assigned into two dietary groups. The first group was given Diet A, which consisted of 70% Brachiaria decumbens + 30% concentrate, whereas the second group was given Diet B, which consisted of 70% Brachiaria decumbens + 26% concentrate + 4% bypass fat. The buffaloes were fed for 730 days before slaughter. The results showed that supplemented bypass fat significantly (p < 0.05) increased the pre-slaughter weight, hot and cold carcass weights, meat:fat ratio, pH at 24 h, moisture and crude protein of LTL, ST and SS, the ether extract of LTL and ST and the meat fatty acid of C16:0, C16:1, C18:1, PUFA n-6/n-3 and total MUFA. The carcass yield and carcass fat percentages, the ash content in ST, the EE in the SS muscle and the meat fatty acid of C18:3, total PUFA n-3, UFA/SFA and PUFA/SFA were significantly (p < 0.05) decreased. Furthermore, Murrah cross showed a significantly (p < 0.05) higher pre-slaughter weight, hot and cold carcass weights, carcass bone percentage and total fatty acid, but a lower (p < 0.05) meat:bone ratio, ash of LTL and CP of LTL and ST when compared to swamp buffaloes. No significant changes were found in the proximate composition of different types of muscle, but the ST muscle revealed significantly high C14:0, C16:0 and C18:1, and the SS muscle had high C18:2 and total fatty acid (p < 0.05). Supplementing using bypass fat increased the cost of buffalo feeding but resulted in a higher revenue and net profit. In conclusion, the concentrate and bypass fat supplementations in the buffalo diet could alter the nutrient compositions of buffalo meat without a detrimental effect on carcass characteristics, leading to a higher profit.

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Section: Discussionmentioning

confidence: 99%

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Azmi

Amin

Ahmad

et al. 2021

Animals

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Change in body condition and carcass characteristics of cull ewes fed diets supplemented with rumen bypass fat

et al. 2013

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Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality

Abdelmalek

Smeti

Mekki

et al. 2019

Animal

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The cull ewes represent an important part of sheep flock. However, this category of animal is often submitted to under nutrition leading to poor BW and skeletal carcasses. Their rehabilitation using a high energy diet can be an alternative to improve their body condition. The objective of this experiment was to study the BW gain and carcass characteristics of Barbarine cull ewes using rosemary (Rosmarinus officinalis L.) distillation residues (RR) and extruded linseed. For this, 28 ewes above 6 years old and 33±0.5 kg of BW were divided into four groups: CCC was fed 500 g of barley-straw with concentrate, RCC received 300 g of straw and 200 g of RR as basal diet with concentrate; whereas two other groups received the experimental concentrate, containing 10% of linseed, with 500 g of straw for CLC and 300 g of straw plus 200 g of RR for RLC group. At the end of experiment (90 days), all animals were slaughtered. For all ewes, the daily concentrate intake averaged 700 g; the average daily gain was 131 g and the slaughter BW 43.4 kg without significant difference between groups. Neither basal diet nor concentrate type did affect the carcass' weight, yield and composition. In addition, the organ's proportions were similar for all groups. The RR intake slightly improved muscle's protein content (P=0.03) and tended to decrease initial pH (P=0.06) and to increase meat redness (P=0.06), whereas linseed concentrate had no effect on meat color and its chemical composition. The subcutaneous fat color and firmness score relived a good quality trade for carcasses from all diets, in spite of higher yellowness and lower firmness recorded for linseed diet (P<0.05), which were moderately improved by rosemary combination with linseed. To conclude, the Barbarine cull ewes could gain up to 120 g/day in BW. The used diets permitted this BW gain without undesirable effects on carcass characteristics and meat quality. However, the study of meat fatty acid profile and antioxidant status should continue.

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Characteristics of Lean from Culled Breeding Ewes

Cited by 3 publications

References 8 publications

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Change in body condition and carcass characteristics of cull ewes fed diets supplemented with rumen bypass fat

Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality

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