Production traits, blood metabolic profile and fatty acids of meat and tallow in response to the partial replacement of soybean meal with peas in organic lambs' feed

Abstract

Abstract. The aim of this research was to investigate the production traits, blood metabolic profile and fatty acids of meat and tallow in response to the partial replacement of soybean meal with peas in lambs' feed. The research was conducted on 30 Merinolandschaf lambs of 90 days' age over 30 days. Lambs were fed with feed mixture (1000 g day −1 lamb −1 ). In the control group protein supplement was soybean meal (SC), while in the experimental groups soybean meal was partially replaced with 13 % peas (P13) and 26 % peas (P26). In the haematological parameters of lambs' blood, concentrations of minerals (Ca, P, Mg and Fe) and biochemical parameters (urea, glucose, total protein, albumin, globulins, cholesterol, HDL, LDL, triglyceride, β-hydroxybutyrate and non-esterified fatty acids) as well as enzyme activity (ALT, AST, ALP, GGT and CK) were determined. After slaughter, carcass development was measured. Samples of m. semimembranosus and tallow were taken in which concentrations of fatty acids were analysed. Values of meat pH and colour were taken 45 min 24 h post mortem, and water-holding capacity was calculated. By analysing the production properties of lamb, we found that slaughtering characteristics of lamb carcasses, haematological and most of the biochemical indicators did not differ. Urea concentrations were reduced in the blood of lambs in P13 and P26. Concentration of C18:2 n-6 increased in tallow of lambs of group SC compared to group P26 of lambs. The above-mentioned results indicate the possibility of partial replacement of soybean meal with peas in lambs' diets in organic farming without changes in production.

The effect of dietary pumpkin seed cake and extruded linseed on blood haemato-chemicals and milk quality in Alpine goats during early lactation

“…The ELS and PSC diets did not influence the proportions of C6:0, C8:0 and C10:0, fatty acids responsible for the particular sensory properties of goats´ milk (Bessa et al, 2016) and health benefits providing better digestibility of goat milk (Zenebe et al, 2014). Bernard et al (2015) found that SCFA, specifically C6:0, C8:0 and C10:0, were lowered in milk when feeding goats with 216 g/kg DM of extruded linseed in goats´ diets Contains C18:1 t7 + t8 as a minor components, 2 Contains C18:1 t10 as a minor component, 3 Contains C18:1 t12 + t13 + t14 as a minor components, 4 Contains C18:1 c14 as a minor component, 5 Contains C19:0 a minor component, 6 Contains C18:2 t9 t12 + t8 c12 + c9 t13 a minor components; SEM-standard error of mean; a,b Row means with different superscripts differ significantly at P < 0.05 Proportions of stearic (C18:0), OA, vaccenic (VA, C18:1 t11) acid and CLA remained unaffected by dietary treatments. Bernard et al (2015) determined that addition of extruded linseed in combination with fish oil may be efficient in increasing VA and CLA proportions in milk.…”

The Influence of Hempseed Cake on Production Traits, Metabolic Profile and Antioxidant Status of Merinolandschaf Lambs

“…soybean, which is of genetically modified organism (GMO) origin and not competitively priced. Pumpkin seed cake, peas, sunflower seed cake (Klir et al, 2017;Antunović et al, 2017;2018 and, and recently hempseed cake have been used instead of soybean.…”

Field Pea Can Be Included in Fattening Concentrate without Deleterious Effects on the Digestibility and Performance of Lambs

“…Plasma BHB is a ketone body synthesized in the liver after adipose tissue catabolism, and the lack of effect of pea would confirm that the animals were not under a short-term negative energy balance [34]. Similarly, Antunović, Klir, Šperanda,Ćavar, Mioč and Novoselec [32] reported similar BHB concentrations with the inclusion of 13% and 26% pea during 30 d in organic lambs.…”

“…These results are in line with those of Lestingi, Facciolongo, Jambrenghi, Ragni and Toteda [16] and Facciolongo, Rubino, Zarrilli, Vicenti, Ragni and Toteda [18], who reported no effect of the inclusion of up to 30% field pea during a feeding period of more than 42 days on protein and urea content in the plasma of growing lambs. In contrast, Antunović et al [32] reported a reduction of plasmatic urea when lambs were fed 13% or 26% field pea for 30 d. This reduction was related to a lower degradability of field pea protein, leading to decreased ammonia production in the rumen and, thus, a reduced urea content in plasma.…”