Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues

Yagoubi, Yathreb; Hajji, H.; Smeti, Samir; Mahouachi, M.; Kamoun, Mounir; Atti, Naziha

doi:10.1017/s1751731118000071

Cited by 27 publications

(41 citation statements)

References 19 publications

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“…Final pH values (pH 24 ) recorded in the current study for genotype groups were within the optimal range that would not negatively affect meat quality. Moreover, the final pH values were in strong concordance with the reported values for different breeds (Table 2) (13)(14)(15).…”

Section: Color and Phsupporting

confidence: 87%

“…The desirable pH value at 24 h after slaughter is between 5.50 and 5.80. It is known as the acceptable quality range (13). Several factors (preslaughter conditions, stress and muscle physiology) may affect the ultimate pH.…”

Section: Color and Phmentioning

confidence: 99%

“…Numerous authors have reported significant differences in meat color between different genotypes and at different slaughter weights. Differences in feeding programs can also affect meat color (13,15,20).…”

Section: Color and Phmentioning

confidence: 99%

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Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Yaranoğlu¹,

Özbeyaz²

2019

Turk J Vet Anim Sci

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Introduction Meat is a valuable part of human nutrition and a key factor in a balanced diet owing to its components. It provides high quality protein and fat also essential micronutrients that include iron, zinc, B vitamins, selenium, and phosphorus for optimal human health. Lamb is one of the red meat production sources, along with beef and pork. Lamb meat production is profitable if high quality pastures and suitable genotypes are available. The saleable yield type from sheep varies according to the geographic structure of country and sociocultural level of people. Nowadays lamb meat production has largely switched from extensive to intensive production systems across the world (1). In Turkey, sheep breeding is conducted with native breeds on pastures and grasslands. According to the 2017 data from FAO, nearly 24.2% of Turkish red meat production comes from sheep. For increasing the share of lamb meat production, more lambs could be slaughtered, or the carcass weight or the slaughter weight per lamb might be increased through fattening (2). Rapid growth of the human population, economic development, and the awareness of consumers of the dietary requirements for a healthy life have increased the demand for red meat. An adult person needs to consume 70-80 g of protein per day and half of the protein should come from animals because of the essential amino acids present. As their level of education increases, consumers are not only concerned with the quantity of meat but also with its quality and therefore consider the quality characteristics before buying (3,4). Meat pH and color are the most important traits for determining meat quality. pH decline of about 1 unit should occur in the first 24 h after slaughter for high-quality meats. Consumers understand the freshness of meat from its color, which affects their purchasing decisions. Water holding capacity (WHC) and cooking loss (CL) are related to meat flavor. WHC can be detected using several methods such as CL, drip loss, and expressed juice (EJ). Tenderness is an important indicator of the palatability of meat. Fatty acid profile of the meat influence nutritive value and plays an important role about definition of meat quality.

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Section: Color and Phsupporting

confidence: 87%

Section: Color and Phmentioning

confidence: 99%

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Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Yaranoğlu¹,

Özbeyaz²

2019

Turk J Vet Anim Sci

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“…Regardless of the feed restriction level, stearic (C18:0), palmitic (16:0) and oleic (C18:1n-9c) acids were the fatty acids found at the highest concentrations, in descending order, similar to the profile trends of this type of meat found by other studies (Hajji et al, 2016). In the present study, these fatty acids accounted for approximately 80% of all fatty acids, particularly oleic acid, which contributed considerably to this ratio, showing higher levels (p < 0.05) in subcutaneous fat in general.…”

Section: Composition Of Fatty Acids In Intramuscular Intermuscular Asupporting

confidence: 85%

The effect of feed restriction on the fat profile of Santa Inês lamb meat

Madruga

Bezerra

Guerra

et al. 2020

Acta Sci. Anim. Sci.

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Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being that lipid profile may directly contribute to consumer health, reducing the predisposition of developing cardiovascular diseases, main cause of mortality in the world. Thus, the aim of this study was to assess the effect of dietary feed restriction in Santa Inês lambs on their intramuscular, intermuscular, and subcutaneous fat profile, fat profile of the longissimus thoracis et lumborum (LTL) muscle, and the total meat lipids and cholesterol. Three groups of lambs were subjected to diets: without restriction (WR), and 30 and 60% feed restriction. Overall, stearic, palmitic, and oleic acids were the predominant and the lowest lipid and cholesterol levels were observed at the highest restriction level, presenting higher polyunsaturated:saturated (PUFA:SFA) and desirable (DFA) fatty acid ratios (p < 0.05). Lambs subjected to 60% dietary feed restriction had a better quality meat with lower lipid and cholesterol contents, and profile favorable for human health due the presence of unsaturated fatty acids, that is important parameter the market demands to meet the consumers’ expectations.

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“…Some studies about OH and BS feed on sheep have been published. The dry matter (DM) and crude protein (CP) intakes were significantly increased with and the average daily gain was higher when OH was replaced by rosemary distillation residues in lamb diets, but carcass composition and gut weights were similar among groups [6] . When feeding with OH, DM, organic matter (OM) and neutral detergent fiber (NDF) digestibilities were higher in Tibetan than finewool sheep [7] .…”

Section: Introductionmentioning

confidence: 99%

Farklı Yemlerle Beslenen Tibet Koyunlarında Büyüme Performansı ve Et Kalitesi

Ren¹,

Li²,

Jie³

et al. 2019

Kafkas Univ Vet Fak Derg

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The Qinghai-Tibetan Plateau is a large and elevated plateau (mean elevation 4500 m) in northwestern China, where with a harsh environment for animal survival. Tibetan sheep is an important dominant livestock that inhabit this harsh environment. The objective of this trial was to preliminarily explore and compare the effects of indigenous barley straw (BS) and artificial cultivated oat hay (OH) on growth performance, visceral organ mass and meat quality of Tibetan sheep. Twenty-four Tibetan sheep with initial weights of 15.9±1.92 kg were randomly assigned to two mixed diets containing the same concentrate mixed with BS or OH, and the experiment was carried out in a completely randomized design. The weight of lungs and thymus for OH was greater (P≤0.05) than that of BS, while the weight of other viscera (heart, liver, kidney, epinephros and spleen) had no significant difference (P>0.05) between the two. The weight of the rumen, reticulum and abomasum for OH was 10.31%, 31.22% and 33.44% (P≤0.01) higher than that of BS. The length of the colon in sheep fed OH diet was longer (P≤0.01) than the sheep fed BS diet. The content of Histidine in longissimus dorsi muscle of OH was greater (P≤0.05) than that of BS, while there were no significant (P>0.05) differences between the two for the other individual amino acids (AA), umami AA, essential AA and total AA. It is concluded that the two types of roughage did not affect the growth and slaughter performance, meat quality, but OH is beneficial for the gastrointestinal development for Tibetan sheep.

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Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues

Cited by 27 publications

References 19 publications

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

The effect of feed restriction on the fat profile of Santa Inês lamb meat

Farklı Yemlerle Beslenen Tibet Koyunlarında Büyüme Performansı ve Et Kalitesi

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