The effect of beef tallow in lamb nutrition on fattening and carcass characteristics

Ružić-Muslić, Dragana; Petrovic, M.P.; Bijelić, Zorica

doi:10.2298/bah0906431r

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…There is extremely limited work, however, on the impact of using free oil and tallow. In sheep, two studies have evaluated the effects of replacing grains with BT on growth of finishing lambs, finding variable effects of 20 and 40 g BT/kg DM on average daily gain (ADG) and feed conversion (Ružić-Muslić et al, 2009;Ahmed et al, 2015). Booyens et al (2012) also indicated the possibility of altering the FA profile of meat from lambs by feeding different sources of fat.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary beef tallow on performance, rumen fermentation, carcass traits and meat quality of growing lambs

López-Aguirre¹,

Pinos-Rodríguez²,

Vicente³

et al. 2020

SA J. An. Sci.

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Growing lambs were evaluated for the effect of increasing dietary levels of beef tallow (BT) on performance, rumen fermentation, and carcass and meat characteristics. Twenty-one 5-month-old male Rambouillet lambs were assigned randomly to one of three diets with 0, 20, and 40 g BT/kg dry matter (DM) and similar energy and protein contents. Lambs were adapted to the diets for 15 days, followed by a 45-day evaluation trial. Data were analysed using a mixed model. Growth, feed intake and ruminal fermentation were not affected by the dietary level of BT. Daily metabolizable energy intake (MEI), carcass yield and degree of fatness, increased linearly as the BT level increased. Carcass classification and muscle conformation were not affected by BT. Most meat characteristics (texture, pH, myoglobin, protein content, colour, cathepsins, and chemical composition) five and eight days post-mortem were not affected, except for fat content in meat, which increased linearly as diet BT level increased. Fatty acid (FA) profiles of the meat from lambs fed the three diets were similar. In conclusion, addition of BT at 20 and 40 g/kg DM to diets for growing lambs allowed reduced grain usage and increased forage levels (from 0 to 270 g/kg DM), increasing energy intake, carcass yield and fatness, and intramuscular fat without causing harmful effects on growth, feed intake or ruminal fermentation characteristics. Keywords: dietary fat, fatty acids, meat colour, sheep

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Section: Introductionmentioning

confidence: 99%

Effects of dietary beef tallow on performance, rumen fermentation, carcass traits and meat quality of growing lambs

López-Aguirre¹,

Pinos-Rodríguez²,

Vicente³

et al. 2020

SA J. An. Sci.

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The influence of biologically active supplement "Bioril" on performance of fattening lambs

Ilić¹,

Stojkovic²,

Ružić-Muslić

et al. 2012

BIOTEC ANIM HUSB

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Investigations were carried out in order to determine whether the addition of bioactive substances "Bioril" on different percentages in concentrate (0.3% and 0.6%), has an impact on weight gain and feed conversion in lambs. For the experiment were used lambs of Mis sheep breed, which at the beginning of the experiment were 50 days of age. The experiment lasted 42 days, so it is over when all lambs had 92 days of age. The experiment included 60 lambs (30 male and 30 female) were divided into three groups-20 lambs per group (control group I and II and III experimental groups).The results shows that the greatest gains made lambs of group III. The difference between body weight of group I and II was 1.62 kg and was statistically significant (P<0.01). The difference between body weight of I and III group was 1.87 kg and was also statistically significant (P<0.01). The difference between the body weight of II and III groups was 0.25 kg and was not statistically significant (P>0.05). We find that lambs of all groups consumed per kg of gain more concentrated than hay. The difference in feed conversion between groups is not significant (P>0.05), but lambs of groups III and II consumed per unit of gain approximately 5g/kg and 10g/kg less concentrate than lambs of group I. Most hay consumed by lambs of group I. The difference in hay consumption between groups I and II is 20 g/kg. Lambs in group III consumed 30 g/kg which was less hay than group I and less 10 g/kg than lambs of group II. The most energy per kg of gain was consumed by lambs of group III, whereas lambs in II group consumed the least energy.

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The effect of beef tallow in lamb nutrition on fattening and carcass characteristics

Cited by 2 publications

References 6 publications

Effects of dietary beef tallow on performance, rumen fermentation, carcass traits and meat quality of growing lambs

Effects of dietary beef tallow on performance, rumen fermentation, carcass traits and meat quality of growing lambs

The influence of biologically active supplement "Bioril" on performance of fattening lambs

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