Effect of energy source and level, and sex on growth, performance, and carcass characteristics of long-fed lambs

Jaborek, Jerad R; Zerby, H. N.; Moeller, S. J.; Fluharty, F. L.

doi:10.1016/j.smallrumres.2018.08.005

Cited by 11 publications

(16 citation statements)

References 25 publications

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“…Further, we corrected for age of ewe, weight of ewe, and sex of lamb. All these effects significantly influenced lambs' average daily gain, as expected (13,14) and are therefore not considered in the following discussion. The proportion of vegetation types of high nutritional value differed between the islands.…”

Section: Discussionmentioning

confidence: 99%

Lamb Performance on Island Pastures in Northern Norway

et al. 2020

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The Norwegian sheep industry is based on utilization of "free" rangeland pasture resources. Use of mountain pastures is dominating, with about two million sheep grazing these pastures during summer. Regional challenges related to e.g., loss of sheep to large carnivores make farmers think differently. The Norwegian coastline is among the longest globally and is scattered with islets and islands. Alone along the coast of Nordland county, it is estimated more than 14,000 islands. Use of islands for summer pasture is an alternative but there is a limited knowledge about such a management system. In this study, we examined lambs' average daily gain on island pastures at the coast of Norway. In total 230 lambs on three islands (Sandvaer, Sjonøya, and Buøya), with varying pasture quality and stocking rate, for 3 years (2012, 2013, and 2014). At Sandvaer as much as 92% of the island was characterized as high nutritional value while at Sjonøya and Buøya only 15%, was characterized high nutritional value. We found an average daily lamb growth rate of 0.320 kg d −1. Lambs on Sandvaer had a higher daily gain (P < 0.05) than those on Sjonøya and Buøya, and lambs' average daily gain was significantly lower (P < 0.05) in 2013 compared to 2012 and 2014. We conclude that with a dynamic and adaptive management strategy there is a potential to utilize islands for sheep grazing during summer.

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Section: Discussionmentioning

confidence: 99%

Lamb Performance on Island Pastures in Northern Norway

et al. 2020

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“…Feeding methods and performance data collection procedures were presented previously for short-fed lambs ( Jaborek et al, 2017 ), long-fed lambs ( Jaborek et al, 2018b ), and yearling and mature ewes ( Jaborek et al, 2018a ). Short-fed lambs from Jaborek et al (2017) were removed from the feedlot for harvest on a pen basis when ewe and wether lambs reached an average BW of 59.0 and 63.5 kg, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Short-fed lambs from Jaborek et al (2017) were removed from the feedlot for harvest on a pen basis when ewe and wether lambs reached an average BW of 59.0 and 63.5 kg, respectively. Long-fed lambs from Jaborek et al (2018b) were removed from the feedlot for harvest on a pen basis with a similar number of DOF for each of the three dietary treatments. Yearling and mature ewes were removed from the feedlot for harvest after being fed for an average of 63.5 and 71.5 d, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…All sheep were harvested, and carcasses were fabricated, at The Ohio State University Meat Science Laboratory (Columbus, OH). Carcass data collection and meat sample collection procedures were reported by Jaborek et al (2017 , 2018a , 2018b ). Longissimus thoracis (LT) were removed at fabrication, vacuum packaged, and aged for a total of 14 d prior to being frozen (−20 °C) and stored until taste panel evaluation.…”

Section: Methodsmentioning

confidence: 99%

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Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

Jaborek

Zerby

Wick

et al. 2020

Translational Animal Science

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The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age (ewe lambs, yearling ewes, and mature ewes; n = 16/age) and ad libitum access to diets [alfalfa pellets (AP) or whole-shelled corn (WSC100)] were treatments. The LT from mature ewes had a greater (P ≤ 0.02) off-flavor intensity when compared with yearling ewes and ewe lambs. Ground shoulder from sheep raised on AP had a greater lamb flavor (P ≤ 0.04) and off-flavor (P ≤ 0.04) intensity than GS from sheep consuming WSC100. Trial 2 was a randomized complete block design with a 3 × 2 × 2 factorial arrangement of treatments. Three dietary treatments [AP, WSC100, and restricted intake of whole-shelled corn to 85% of ad libitum (WSC85)], lamb sex (ewes and wethers; n = 48/sex), and lamb age [short fed, 177 ± 16.6 d of age and 93 ± 20.5 d on feed (DOF); long fed, 294 ± 7.0 d of age and 219 ± 3.8 DOF]. Flavor intensity of the LT was greater (P ≤ 0.05) from lambs offered AP when compared with lambs offered WSC85, whereas lamb flavor of the LT from lambs fed WSC100 was intermediate and not different from the lamb flavor of the LT of lambs fed AP or WSC85. The LT of long-fed lambs had a greater (P ≤ 0.01) lamb flavor and off-flavor intensity when compared with short-fed lambs. Lambs offered AP resulted in a GS with greater lamb flavor intensity (P ≤ 0.01) when compared with lambs offered WSC85 and WSC100, with no diet influence on GS off-flavor intensity. Long-fed lambs produced GS with a greater lamb flavor (P ≤ 0.01) and off-flavor (P ≤ 0.01) intensity when compared with GS from short-fed lambs. Results from the two trials indicate lamb flavor and off-flavor intensity were greater from sheep offered a high-forage (AP) diet when compared with a high-concentrate (WSC) diet. Lamb flavor intensity increased as age of the sheep at harvest increased, suggesting dietary management and associated age-related effects at harvest will influence consumer perception of lamb flavor.

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“…The North-Western District territory in Russia is positive to increase sheep breeding and especially to get dairy-lamb meat and dietary mutton production. The prerequisite advantage factors for this kind of agricultural manufacture development are abandoned farms and free arable land of North-Western District [3,10,15,20,21]. The conditions of this Russian district are not useful for cattle breeding.…”

Section: Introductionmentioning

confidence: 99%

Katumy Breed is a New Russian Sheep Breed

Dmitrieva¹

2020

NIDOC-ASRT

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T HE article is a review of new sheep breed for the regions with not friendly weather conditions likein the NorthWestern District of Russian Federation. The economic development of such region needs new resolves, and in agriculture areatoo. The represented breedhad beencreatedforincreasing meat resources, to borna local economically advantageousmeat-productive sheep breed. So it was made an improvement of the exterior and productive qualities of aboriginal Romanov sheep breed due to imported American Katahdin meat breeding muttons. It was applied the absorption cross-method at the first breeding stage. The next was a rigorous selection and drafting of the animal's desired type, identifying outstanding rams. Katumy sheep-breed was got up of reproductive breeding of the factory lines. New created-in sheep breed has a lot of advantages such as excellent fertility and meat increment, good herd instinct, and milkiness. All of thesemake Katumy sheep breed the best choice for agriculture in regions with severe conditions for manufacture and cattle breeding. It becomespossible to make breeding not only successful but faster and economically advantaged. Rams of Katumy meat-breed in the elite group have an average live weight of 105.53 kg; ewes were little lesser-70.03 kg. The ewes of the first and second classes haveweight growth up to 63.05 kg and 50.05 kg, respectively. Constitutional and productive features demonstrated in Katumy meat breed sheep had characterized by a large size, a strong and harmonious constitution with pronounced meaty forms. All of these represented facts give a possibility to rise and have a stable development of economically depressed regions.

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Effect of energy source and level, and sex on growth, performance, and carcass characteristics of long-fed lambs

Cited by 11 publications

References 25 publications

Lamb Performance on Island Pastures in Northern Norway

Lamb Performance on Island Pastures in Northern Norway

Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

Katumy Breed is a New Russian Sheep Breed

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