Effects of Duration of Calcium Propionate Supplementation in Lambs Finished with Supplemental Zilpaterol Hydrochloride: Productive Performance, Carcass Characteristics, and Meat Quality

Abstract

Forty-five male non-castrated crossbred Dorper lambs (40.17 ± 0.35 kg body weight, BW) were employed in a completely randomized design with five treatments to investigate the effects of the duration of calcium propionate (CaPr) supplementation (10 g CaPr/lamb/d for 0, 14, 28, or 42 d before slaughter) on lambs finished with zilpaterol hydrochloride (ZH, 7.2 mg/lamb/d for a fixed period of 28 d before slaughter) regarding their productive performance, carcass characteristics, and meat quality. Treatments consisted of the following: (1) No additives (CTL), (2) 0 days on CaPr plus 28 d on ZH, (3) 14 days on CaPr plus 28 d on ZH, (4) 28 days on CaPr plus 28 d on ZH, and (5) 42 days on CaPr plus 28 d on ZH. When compared with CTL, ZH lambs exhibited a similar average daily gain (ADG) but had lower dry matter intake (DMI), leading to increased feed efficiency. Supplementing with ZH alone did not affect carcass traits, visceral mass, whole cuts, or meat quality. Lambs that received both CaPr 28 d and ZH exhibited quadratic increases (p < 0.05) in final body weight (FBW), ADG, and dressing percentage (D%). These increases were optimal at estimated inclusion durations of 26 d for FBW, 30 for ADG, and 39 d for D%. The ADG:DMI ratio and the longissimus muscle area (LMA) both exhibited quadratic increases (p < 0.05). The optimal duration of CaPr supplementation for ADG:DMI ratio was found to be 28 d, while for LMA, it was 14 d. As the period of CaPr supplementation increased, there was a linear increase (p < 0.05) in hot carcass weight, leg circumference, and whole cuts of breast IMPS209 and shoulder IMPS207. Cook loss percent increased quadratically (p < 0.05), and was higher when CaPr was included for an estimated duration of 26 d. As the duration of CaPr supplementation increased, the purge loss percentage (PRL) also increased linearly (p < 0.05). In conclusion, including CaPr in the diet for a duration of 28 d in lambs improved the response to ZH supplementation on the productive performance, carcass weight, and some whole cuts. However, it can also have a negative effect on PRL%.

Effects of Zilpaterol Hydrochloride with a Combination of Vitamin D3 on Feedlot Lambs: Growth Performance, Dietary Energetics, Carcass Traits, and Meat Quality.

“…These studies have reported an increase in ADG, feed efficiency, and energy retention provided by the diet (12.5-25.0%, 13.0-36.0%, and 9.5-35.0%, respectively). Similarly, the results in lambs on carcass quality traits from some authors [29,32,33] coincide with those presented in our study. These studies indicate that the effects of ZH supplementation are observed in the carcass quality, such as an increase in the HCW (7.0-11.2%), dressing carcass (2.0-8.8%), LM area (11.2-15.4%), and the reduction of perirenal-pelvic fat (21.7-26.1%).…”

“…Other studies [39,40] have reported similar increases in WBSF (8.8-29.8%) in the LM with ZH supplementation ranging from 20 to 40 d. The impact of ZH on muscle WBSF in lambs is variable. According to studies by [29,30], supplementing with ZH for 30 d can increase the toughness of the LM by 20.0 to 56.4%, which is consistent with our research showing a 21.5% increase in WBSF. However, other reports by [29,41] have not found any differences in WBSF between lambs treated with ZH and the control group.…”

“…According to studies by [29,30], supplementing with ZH for 30 d can increase the toughness of the LM by 20.0 to 56.4%, which is consistent with our research showing a 21.5% increase in WBSF. However, other reports by [29,41] have not found any differences in WBSF between lambs treated with ZH and the control group. The final pH of the meat is a crucial factor in determining its quality, and lambs supplemented with ZH have been observed to produce meat with an elevated pH of 3.2 to 8.9% [42].…”

“…Multiple studies have demonstrated the effectiveness of ZH in lamb production. For instance, research conducted with ZH in lambs with LW, doses, and results similar to those of the present study has shown improvements in growth indicators [28][29][30][31]. These studies have reported an increase in ADG, feed efficiency, and energy retention provided by the diet (12.5-25.0%, 13.0-36.0%, and 9.5-35.0%, respectively).…”

“…The findings on the color of lamb meat, when supplemented with ZH, are inconsistent. According to research [29,43] there were no discernible differences in the luminosity (L*), redness (a*), and yellowness (b*) color characteristics of the LM after administering ZH for 28-30 d. However, other studies have reported a decrease in luminosity (L*) and redness (a*) by up to 13.8% and 24.2%, respectively. In the current experiment, ZH only resulted in a 7.0% decrease in luminosity, without any impact on the redness color of the meat.…”