Slaughter performance and meat quality of Begait breed lambs fattened under different diets

Abstract

This study was conducted to evaluate slaughter performance and meat quality of Begait sheep breed reared under different feeding options. Thirty intact fattening lambs (32.81 AE 2.39 kg) were used in randomized completely block design with three dietary treatments in ten replicates for a 90 day feeding trial. Dietary treatments constituted grass hay fed ad libitum to all treatments plus supplemented with mixed diet of 48% wheat bran, 15% molasses, 35% cotton seed cake, 1% salt and 1% limestone (T1); 43% wheat bran, 20% sorghum grain, 35% noug seed cake, 1% salt and 1% limestone (T2) and 47% wheat bran, 16% molasses, 35% sesame seed cake, 1% salt and 1% limestone (T3). At the end of the experimental period, six lambs randomly chosen from each treatment were slaughtered to determine the carcass traits and meat quality. Results showed that most carcass and meat traits were affected by diets. Average daily gain (ADG) was higher (P < 0.001) for T3 (158 g/day) than T2 (120 g/day) and T1 (118 g/day). Hot carcass weight (HCW) was higher (P < 0.001) for T3 (19.50 kg) than T2 (17.43 kg) and T1 (17.20 kg). Meat pH (5.43-5.56) and drip loss (3.03-3.23%) were similar (P > 0.05) among all treatments. Meat from animals in T3 (33.97 L*) was lighter (P < 0.001) than T2 (30.75 L*) and T1 (29.43 L*). Shear force and cooking loss were greater (P < 0.05) for T1 (42.6 N and 26.12%) than T2 (40.4 N and 24.39%) and T3 (40.7 N and 24.18%). No variation was seen in meat moisture, protein and ash contents (P > 0.05) while intramuscular fat was higher in T3 (4.18%) than T2 (3.87%) and T1 (3.79%) (P < 0.01). The study indicated that carcass traits and meat quality could be modulated through dietary manipulation.

Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota

“…The pH 24h was determined by completely embedding the electrode head of a calibrated pH meter into the meat sample (while avoiding fat and fascia) until it reached the center of the meat sample; the electrode was allowed to stand for>5 min to take the reading after it had stabilized ( Devapriya et al, 2021 ). The WBSF was measured using a tenderizer by cutting in the direction perpendicular to the muscle fibers(meat-like size: 2 cm × 1 cm × 1 cm) ( Atsbha, Gebremariam, & Aregawi, 2021 ). The cooked meat percentage, cooking loss and dripping loss were determined with reference to the method of Honikel et al ( Honikel, 1998 ).…”

Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds

“…The instrumental colour and quality parameters are presented in Table 2. Khliji et al (2010) and Atsbha et al (2021) stated that 95 % of consumers prefer it when the brightness value of meat is above 44; they also found that consumer desire decreased when the brightness value dropped below 34 and that the meat was then considered "dark meat". Although Hemşin, a breed used in this study, showed lower values than the other breeds based on the instrumental brightness values, it was determined that all of the breeds used in this work had brightness values above the aforementioned threshold.…”

Effect of Feeding Level on Growth and Slaughter Performance, and Allometric Growth of Tissues and Organs in Female Growing Saanen Dairy Goats

“…Slaughter performance, including carcass weight and dressing percentage, directly manifests the growth performance and economic value of animals [ 5 , 15 ]. Differences among treatments in SBW, EBW, HCW, net meat percentage, the ratio of meat to bone, and visceral fat percentage were observed at both stages in this study.…”

“…Differences among treatments in SBW, EBW, HCW, net meat percentage, the ratio of meat to bone, and visceral fat percentage were observed at both stages in this study. The lower HCW and other slaughter performance recorded in the AL40 groups reflected that restricted feed consumption reduced muscle growth and fat deposition [ 15 , 30 ]. In this study, the body composition of goats undergoes substantial changes with age.…”

“…The Net meat weight (NMW) was obtained by removing the bones from HCW. The dressing percentage (DP), net meat percentage (NMP), and carcass meat rate (CMR) were obtained as the proportion of HCW to SBW (DP = 100 × CW/SBW), NMW to SBW (NMP = 100 × NMW/SBW), or NMW to HCW (CMR = 100 × NMW/HCW) as defined by Atsbha et al (2021) and He et al (2023) [15,16]. After emptying and flushing the digestive tract, the weights of the rumen, Omasum, abomasum, reticulum, small intestine, and large intestine were recorded.…”