Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality

Abstract

In order to evaluate the performance, carcass characteristics and meat quality of culled ewes finished in pasture or exclusivelywith grain, 41 culled Polwarth ewes, were assigned to six treatments: RY (ryegrass pasture), RYGO (ryegrass and whole grain oats), RYGM (ryegrass and whole grain maize), GM (whole grain maize), GO (whole grain oats), GS (whole grain sorghum). The finishing systemof the ewes influenced weight gain,wherein the GM and GS treatments increased daily weight gain. The GO treatment decreased the dressing percentage. Nonetheless, a*, h*, pH, cooking loss and tenderness were similar across dietary treatments. Using principal component analysis, the variables C18:2n6, h*, n6/n3, TBARS, total lipids, L* and b* were assigned as characteristics of meat from the feedlot animals, while the pasture finishing system produced meat with higher CLA and n-3 fatty acids but lower TBARS values indicating lipid stability.

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

“…The results of meat colour parameters are shown in (Fruet et al, 2016). The lack of dietary effect on meat colour of ewes is related to the age of these animals at culling (above 5 years old), while the content of their muscles' pigment slowed down (Ben Abdelmalek et al, 2019).…”

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

“…This is achieved by growing a mixture of grasses and legumes. Legumes increase the nutritional quality through higher digestibility and protein content [109,110], healthier fatty acid composition and increased oxidative stability [111]. Meat derived from pasture-finished animals has higher CLA and PUFA content especially of the n-3 series in the longissimus thoracis et lumborum muscle than meat from feedlot or grain-fed ruminants and at the same time, the proportion of fat and cholesterol in meat from grass-fed ruminants is lower [19,112,113].…”

Utilization of Rumen Mechanical Stimulator as Pseudo Fiber in Ruminant to Minimize Metabolic Problem

“…Schoonmaker et al (2010) observed increases in weight gain, carcass percentage, longissimus muscle area, marbling score and poly unsaturated fatty acid (PUFA). Similarly, Fruet et al (2016) mentioned that C18:2n6, n6/n3, thiobarbituric acid reactive substance (TBARS), total lipid, lightness, and yellowness index of longissimus lumborum portion were affected by high concentrate feeding in ewes. However, this treatment did not affect fatty acid profile of beef meat (Horcada et al 2016).…”