Effect of fat levels in early phase on growth performance and meat characteristics in twin lambs

Abstract

This experiment aims to study the effects of dietary fat level during the suckling period on growth<br />performance and meat characteristics in twin lambs. Thirty pairs of male twin Hu lambs were divided into two<br />groups, namely high fat (HF) and normal fat (NF). Lambs in HF group were fed milk replacer and starter containing<br />26.89% and 5.07% of fat, whereas those in NF group, were fed milk replacer and starter containing 15.15% and<br />2.80% of fat, respectively, from eight to 60 days of age. From 60 to 120 days of age, all lambs were fed a starter feed<br />containing 2.80% fat. The results showed that lambs fed HF diet had higher body weight (12.78 kg versus 11.63 kg,<br />P = 0.020), average daily gain (162.4 g/day versus 141.1 g/day, P = 0.019), apparent digestibility of organic matter<br />(P = 0.018) and gross energy (P < 0.001). No difference was observed between HF and NF group in slaughter performance<br />during eight to 60 days of age. Lambs fed HF diet had higher body weight at 120 days of age (P = 0.035).<br />However, no difference was observed in nutrient digestibility, slaughter performance or meat quality at 120 days<br />of age. In summary, HF diet in the suckling period showed long-lasting beneficial effects on the growth performance

Effects of Feed Ingredients with Different Protein-to-Fat Ratios on Growth, Slaughter Performance and Fat Deposition of Small-Tail Han Lambs

“…The L-values in this study were 30 to 32, similar to results collected by Li et al [ 36 ]. The values of a and b were also within the range (a*11.1 to 23.6; b*6.1 to 11.3) [ 37 ]. The L-value of the meat in the PF10 group proved that these animals performed better, and the higher b-value of the PF20 group indicated that these animals had increased levels of intramuscular fat [ 38 ].…”

Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights

“…In conclusion to the contents of protein and ash, it is necessary to add that in all the weight groups of Zwartbles lambs, higher values of these traits were found in comparison with those reported by Komprda et al (2012) in "heavy" lambs of specialized meat breeds. On the other hand, Li et al (2021) found the ash content in "light" lambs at the level from 1.4 to 1.52%.…”