Growth performances and carcass traits of Ovin Martinik lambs fed various ratios of tropical forage to concentrate under intensive conditions

Archimède, Harry; Pellonde, P.; Despois, P.; Etienne, T.; Guy, Alexandre

doi:10.1016/j.smallrumres.2007.10.001

Cited by 61 publications

(38 citation statements)

References 21 publications

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“…Higher FCR (9 -12) were recorded in Omani lambs fed ration that contained 60% forage (Mahgoub et al, 2000). Other workers reported lower values (5.7 to 4.1) but these were obtained with rations of higher concentrate inclusion rates (Pineda et al, 1998;Archimede et al, 2007) which are in agreement with the results of the present study. The digestibility of DM and OM was similar (P >0.05) for the MS, MPHS and WPHS diets, but higher (P <0.05) than that of UPHSd.…”

Section: Resultssupporting

confidence: 92%

Effects of whey and molasses as silage additives on potato hash silage quality and growth performance of lambs

Nkosi¹,

Meeske²

2010

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe aim of the study was to determine the effect of whey or molasses on the fermentation quality when added to potato hash silage. In addition, lamb performance, digestibility and feed intake of diets containing potato hash silage were compared with a diet containing maize silage (MSd). Potato hash silage (treated with no additive, or whey, or molasses) and MS were produced in 210 L drums for 90 days and the fermentation quality of the silages was determined thereafter. Diets were formulated and fed ad libitum to 32 South African Dorper lambs (23.5 ± 0.873 kg live weight) for 63 days. A digestibility study was conducted during the last week of the study. The untreated potato hash silage (UPHS) was poorly fermented as indicated by higher concentrations of butyric acid, ammonia-N and pH compared to the other silages. Higher dry matter intake (DMI) and daily weight gains (218 and 250 g/d) were obtained with MSd and molasses treated potato hash silage diet (MPHSd) compared to the other diets. Nutrient digestibility was lower in the UPHS diet compared to the other dietary treatments. It was concluded that the fermentation quality of potato hash was improved with the addition of whey and molasses. Furthermore, growth performance was higher with the MSd and MPHSd than of the other treatments, suggesting that MPHSd can safely replace MSd in a lamb diet at a dietary inclusion level of 20% without any adverse effect on animal performance. ________________________________________________________________________________

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Section: Resultssupporting

confidence: 92%

Effects of whey and molasses as silage additives on potato hash silage quality and growth performance of lambs

Nkosi¹,

Meeske²

2010

SA J. An. Sci.

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“…As for kidney fat, the SF 50 CH 50 lambs showed a higher level as compared to the SF 75 CH 25 lambs, which was likely attributed to the different LWS of these genotypes. The weight of kidney fat varied from 110 to 290 g, which corresponds to the findings of ARCHIMEDE et al (2008) in ovine Martinik lambs. In addition, in their experiment the level of kidney fat increased progressively with the inclusion ratio of dietary concentrates.…”

Section: Discussionsupporting

confidence: 76%

The effect of genotype on the chemical and fatty acid composition of the <i>Quadriceps</i> femoris muscle in extensively fattened lambs

2010

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The aim of the experiment was to define the effect of a Suffolk-sired genotype on the chemical composition and fatty acid profile of the Quadriceps femoris muscle in fattened lambs reared under organic farming conditions. Three different genotypes of Suffolk-sired crossbreds were included in the experiment: F1 Suffolk-Charollais (SF 50 CH 50, n=10), F11 Suffolk-Charollais (SF 75 CH 25, n=10) and F1 Suffolk-Improved Walachian (SF 50 IW 50, n=10). The genotype did not have any effect on age at slaughter, average daily gain or carcass dressing percentages. However, the SF 75 CH 25 lambs displayed a lower live weight at slaughter (P<0.05), lower cold carcass weight (P<0.05) and lower protein content in muscle (P<0.05) than both of the other genotypes. They also had a lower content of kidney fat compared to the SF 50 CH 50 (P<0.01). The F11 Suffolk-Charollais lambs showed a higher proportion of C12:0 (P<0.01), C14:0 (P<0.01) and C16:0 (P<0.05) than the other two genotypes. A higher proportion of C18:0 was found in the SF 50 CH 50 lambs (P<0.05). The total content of saturated fatty acids (SFA) was higher in the SF 75 CH 25 crossbreds (P<0.05). The genotype also affected the content of C16:1 having its highest presence in the SF 75 CH 25 lambs while the lowest presence was found in the SF 50 CH 50 lambs (P<0.01). Between these two genotypes there were also found different proportions of C18:1 having its higher presence in SF 50 CH 50 lambs (P<0.05). Moreover, the IW type lambs had a lower SFA proportion and lower values of atherogenic and thrombogenic indexes and a higher polyunsaturated/saturated fatty acid (P/S) ratio in their meat than lambs of the CH genotypes (P<0.05). As for crossing between the Suffolk and Charollais breeds, a favourable fatty acids profile of meat was observed in the F1 crossbred as compared to the F11 crossbred.

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“…Leão et al (2012) when evaluating confined lambs fed diets containing sugarcane with a forage:concentrate ratio of 40:60, observed that the color of the longissimus lumborum and triceps brachii muscles did not change, similarly to the results of the present study. The same was observed by Arquimède et al (2008) when studying the effect of increasing levels of concentrate (0.150, 300 and 600g) in the diets of confined lambs, also verified that the diets did not influence the meat color of the longissimus lumborum muscle.…”

Section: Resultssupporting

confidence: 79%

Centesimal composition and physicochemical parameters of meat from santa inês lambs fed with passion fruit peel

et al. 2013

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The objective was to determine the centesimal composition and some physicochemical parameters in the longissimus lumborum muscle from non castrated Santa Ines lambs, fed diets containing different proportions of passion fruit peel, in the following treatments: T1: 100% elephant grass, T2: 90% elephant grass + 10% dried passion fruit peel, T3: 80% elephant grass + 20% dried passion fruit peel, T4: 70% elephant grass + 30% dried passion fruit peel based on the elephant grass natural matter. The inclusion of 30% passion fruit peel in the diet of Santa Inez lambs turned the meat less intensely red (a = 7.40) but with a stronger hue (h = 59.75) than that resulting from the 10% addition. The water retention capacity was higher in the meat of lambs fed 30% passion fruit peel, as well as, shear force (0.50) and pH (6.40), but these values are adequate to assure quality. Protein content, minerals and energy did not change, but neither did their values fall below the level desired by industry. Lipid content was higher in the meat of lambs fed 20% of passion fruit peel. Therefore, the inclusion of 30% of passion fruit peel in the silage of growing Santa Inês lambs is recommended, because it improves the quality and nutritional parameters of the meat. Key words: Alternative food, sheep, quality meat ResumoObjetivou-se determinar a composição centesimal e alguns parâmetros físico químicos no músculo Longissimus lumborum de 16 cordeiros Santa Inês, não castrados, alimentados com diferentes dietas contendo casca desidratada de maracujá, sendo os tratamentos T1: 100% capim elefante; T2: 90% capim elefante + 10% casca desidratada de maracujá; T3: 80% capim elefante + 20% casca desidratada de maracujá; T4: 70% capim elefante + 30% casca desidratada de maracujá com base na matéria natural do capim elefante. A inclusão de 30% de casca desidratada de maracujá na dieta de cordeiros Santa Inês tornou a carne com um vermelho menos intenso (a=7,40), mas com grau de tonalidade maior (h=59,75) em relação àquela com inclusão de 10%. A capacidade de retenção de água foi maior na carne de cordeiros alimentados com 30% de casca desidratada de maracujá, assim como a força de cisalhamento (0,50) e pH (6,40), porém são valores adequados para garantir a qualidade. Os teores de proteína, minerais e energia não se modificaram, mas também não apresentaram valores aquém do que é desejado pelas indústrias. Os teores de lipídios se apresentaram com maior quantidade na carne de cordeiros alimentados com 20 % de casca desidratada de maracujá. Recomenda-se a inclusão de 30% de casca desidratada de maracujá na silagem de cordeiros Santa Inês em crescimento, pois melhora os parâmetros de qualidade e nutricionais da carne. Palavras-chave: Alimento alternativo, ovinos, qualidade de carne

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Growth performances and carcass traits of Ovin Martinik lambs fed various ratios of tropical forage to concentrate under intensive conditions

Cited by 61 publications

References 21 publications

Effects of whey and molasses as silage additives on potato hash silage quality and growth performance of lambs

Effects of whey and molasses as silage additives on potato hash silage quality and growth performance of lambs

The effect of genotype on the chemical and fatty acid composition of the <i>Quadriceps</i> femoris muscle in extensively fattened lambs

Centesimal composition and physicochemical parameters of meat from santa inês lambs fed with passion fruit peel

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Growth performances and carcass traits of Ovin Martinik lambs fed various ratios of tropical forage to concentrate under intensive conditions

Cited by 61 publications

References 21 publications

Effects of whey and molasses as silage additives on potato hash silage quality and growth performance of lambs

Effects of whey and molasses as silage additives on potato hash silage quality and growth performance of lambs

The effect of genotype on the chemical and fatty acid composition of the &lt;i&gt;Quadriceps&lt;/i&gt; femoris muscle in extensively fattened lambs

Centesimal composition and physicochemical parameters of meat from santa inês lambs fed with passion fruit peel

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The effect of genotype on the chemical and fatty acid composition of the <i>Quadriceps</i> femoris muscle in extensively fattened lambs