Effect of rearing system on growth, body composition and development of digestive system in young lambs

Fuente, Jesús de la; Tejón, D. Tejón; Rey, A. I.; Thos, J.; López‐Bote, C. J.

doi:10.1111/j.1439-0396.1997.tb00858.x

Cited by 12 publications

(3 citation statements)

References 20 publications

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“…Differences in dressing percentage and head and visceral weights between breeds of suckling kids have been reported previously [ 15 , 16 ], although some inconsistencies can be found in the literature. Since dressing percentage is mainly affected by the weight of the digestive tract [ 21 ], some authors have reported that natural milk increases the ruminal and intestinal weights in lambs because these lambs have a lower rumen functionality [ 22 ], whereas other authors reported opposite findings, supporting our results [ 23 ]. Panea, Ripoll, Horcada, Sañudo, Teixeira, and Alcalde [ 16 ] and Perez, et al [ 24 ] found that the use of milk replacer did not affect the DP and head weights of Creole, Malagueña, and Murciano-Granadina suckling kids, but other studies reported that the visceral weight of Murciano-Granadina changed with the rearing system [ 16 ].…”

Section: Resultssupporting

confidence: 88%

Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds

Ripoll

Aldea

Argüello

et al. 2021

Animals

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Since goat milk has a higher value than kid meat in Europe, some farmers rear kids with milk replacers, although some studies have stated that kids raised on natural milk yield higher-quality carcasses. Our previous studies showed some interactions between breed and rearing system on carcass and meat quality. This study evaluated the influence of the use of milk replacers on several carcass characteristics of suckling kids from eight Spanish goat breeds (Florida, Cabra del Guadarrama, Majorera, Palmera, Payoya, Retinta, Tinerfeña, and Verata). A total of 246 kids fed milk replacer (MR) or natural milk (NM) were evaluated. Carcass, head, viscera, and kidney fat weights, as well as several carcass measurements (round perimeter, forelimb width, carcass length, forelimb length, and carcass compactness index), were registered. Forelimbs were dissected to study tissue composition. For all studied variables, interactions were found between rearing system and breed. In general, the MR rearing system increased the head and visceral weights, as well as the length measurements and muscle percentages. Conversely, the NM rearing system increased carcass compactness and resulted in higher fat contents, independent of the deposit. The choice of one or another rearing system should be made according to the needs of the target market.

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Section: Resultssupporting

confidence: 88%

Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds

Ripoll

Aldea

Argüello

et al. 2021

Animals

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“…Thus, dietary unsaturated fatty acids are likely to be digested and adsorbed as in nonruminants (Sañudo et al, 1998). Functional rumens contain a wide variety of micro-organisms that hydrogenate fatty acids (de la Fuente et al, 1998), which produces a higher input of saturated fatty acids in the fat. In a similar way, a low proportion of odd-chain fatty acids was observed, coinciding with Rojas et al (1994) who reported, in neonatal kids with no functional rumen, a low concentration or even non-detectable amounts of odd-chain fatty acids in fat depots.…”

Section: Meat Qualitymentioning

confidence: 99%

Use of carcass weight to classify Manchego sucking lambs and its relation to carcass and meat quality

et al. 2005

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Eighty-seven Manchego sucking lambs raised exclusively on maternal milk were slaughtered. The carcasses were weighed immediately after dressing and classified according to hot carcass weight (HCW): low HCW (<5.5 kg), medium HCW (5.5 to 6.5 kg) and high HCW (≥ 6.5 kg). The effects of this classification system on carcass and meat quality were studied. Carcass conformation improved as carcass weight increased; carcasses became more compact. Carcass fatness increased (P < 0.001) as carcasses became heavier. With regard to the joints, leg (P < 0.001) and shoulder (P < 0.05) proportions decreased as carcass weight increased, whereas loin-rib (P < 0.001) and flank (P < 0.001) proportions increased. The proportion of fat in the leg clearly increased in the heavier carcasses (P < 0.001), while that of bone decreased (P < 0.001) and that of muscle was not affected. pH at 24 h in the m. longissimus dorsi and m. semitendinosus decreased as carcass weight increased. The only meat colour parameter affected by carcass weight was the yellowness index; lighter-weight carcasses displayed lower index (P < 0.05). Cooking losses were unaffected as carcass weight increased, whereas with regard to tenderness, the shear force value tended to be higher in the low carcass weight group. No differences between carcass weight groups were found in the sensory analysis. Fatty acid composition did not show any significant effect due to carcass weight except in stearic fatty acid (C18:0); C18:0 proportion decreased (P < 0.01) as carcasses became heavier. Carcass weight affected carcass quality (all carcass quality parameters studied were higher in the heavier carcasses), whereas meat quality varied little as a result the small variation between carcass weights in sucking lambs.

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“…Early weaning stress can lead to decreased feed intake, impaired intestinal morphology, altered microbiota structure, and imbalanced homeostasis in lambs [12,31,32]. This subsequently leads to pathogen invasion and intestinal inflammation, resulting in increased rates of diarrhea and stunted growth [32].…”

Section: Discussionmentioning

confidence: 99%

Yeast Peptides Improve the Intestinal Barrier Function and Alleviate Weaning Stress by Changing the Intestinal Microflora Structure of Weaned Lambs

Li,

Han,

Liu

et al. 2023

Microorganisms

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Early weaning stress in lambs leads to decreased feed intake, damage to intestinal morphology, changes in the microbial flora structure, and subsequent complications. Yeast peptides are antimicrobial peptides with anti-inflammatory, antioxidant, and bacteriostasis effects. To study the effects of yeast peptides on relieving weaning stress in lambs, 54 lambs were randomly divided into three groups: ewe-reared (ER), yeast-peptide-treated (AP), and early-weaned (EW) lambs. The body weight and dry matter intake did not significantly differ among all groups. After weaning, the daily gain and feed conversion rate decreased significantly (p < 0.01), but AP showed an upward trend. In the EW group, immunoglobulin (Ig) levels changed significantly post-weaning (IgG decreased; IgA and IgM increased); the villi shortened, the crypt depth increased, and the villi height/crypt depth decreased (p < 0.001). The abundance and diversity of microflora among all groups were not significantly different. A column coordinate analysis showed significant differences in the intestinal microbial structure between the AP and EW groups. Lactobacillus, Aeriscardovia, Ruminosaceae_UCG-014, and Catenisphaera may play key roles in alleviating weaning stress in lambs. Our study provides new clues for alleviating weaning stress in lambs by describing the influence of yeast peptides on the intestinal microflora during weaning.

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Effect of rearing system on growth, body composition and development of digestive system in young lambs

Cited by 12 publications

References 20 publications

Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds

Influence of the Use of Milk Replacers on Carcass Characteristics of Suckling Kids from Eight Spanish Goat Breeds

Use of carcass weight to classify Manchego sucking lambs and its relation to carcass and meat quality

Yeast Peptides Improve the Intestinal Barrier Function and Alleviate Weaning Stress by Changing the Intestinal Microflora Structure of Weaned Lambs

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