1
|
Rivera-Bautista C, Grajales-Lagunes A, Relling A, Chay-Canul A, Vazquez-Valladolid A, Vargas-Bello-Pérez E, Lee-Rangel HA. Effect of age and diet on carcass and meat quality in ewes. Heliyon 2023; 9:e22350. [PMID: 38034694 PMCID: PMC10687064 DOI: 10.1016/j.heliyon.2023.e22350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 09/21/2023] [Accepted: 11/09/2023] [Indexed: 12/02/2023] Open
Abstract
This study elucidated the effect of age and diet on carcass characteristics and meat quality parameters of Rambouillet ewes. Forty ewes (n = 20 yearling ewes and n = 20 cull ewes) were fed with alfalfa hay (AH) or a 100 % concentrate diet (CD). Treatments were: a) 10 cull ewes were fed only with AH, b) 10 yearling ewes were fed only with AH, c) 10 cull ewes were fed with CD, d) 10 yearling ewes were fed with CD. Productive performance, carcass and meat quality were analyzed. Animals had ten days for adaptation and 35 days were used to collect data. Dry matter intake was greater (P < 0.05) for CD. Feed conversion rates were not affected by treatments. The pH at 45 min and 24 h, carcass length, leg length, leg width, thorax width, and thorax perimeter were not affected by treatments. Hot carcass weight was heavier (P < 0.05) in cull ewes, cold carcass weight was increased (P < 0.05) with CD. Carcass yield (CY) was heavier in CD (P < 0.05). Cull ewes had greater (P < 0.05) lean CIELAB L*, a*, b*, c*, and h* values compared to yearling ewes. The color changes increased with age at five days (P < 0.05), but a decrease (P < 0.05) with diet was observed at ten days. Cathepsins B, B + L, and Lowry protein content were not affected by treatments. In conclusion, feeding cull ewes with concentrate diets may enhance body weight gain and carcass yield compared to a diet based on 100 % alfalfa hay.
Collapse
Affiliation(s)
- Cecilia Rivera-Bautista
- Facultad de Agronomía y Veterinaria - Centro de Biociencias Universidad Autónoma de San Luis Potosí, Soledad de Graciano Sánchez, San Luis Potosí, 78321, Mexico
| | - Alicia Grajales-Lagunes
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, 78000, Mexico
| | - Alejandro Relling
- Department of Animal Science, The Ohio State University, Ohio Agricultural Research and Development Center (OARDC), Wooster, OH, 44691, USA
| | - Alfonso Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Villahermosa, 86280, Mexico
| | - Anayeli Vazquez-Valladolid
- Facultad de Agronomía y Veterinaria - Centro de Biociencias Universidad Autónoma de San Luis Potosí, Soledad de Graciano Sánchez, San Luis Potosí, 78321, Mexico
| | - Einar Vargas-Bello-Pérez
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, P.O. Box 237, Earley Gate, Reading, RG6 6EU, UK
| | - Héctor A. Lee-Rangel
- Facultad de Agronomía y Veterinaria - Centro de Biociencias Universidad Autónoma de San Luis Potosí, Soledad de Graciano Sánchez, San Luis Potosí, 78321, Mexico
| |
Collapse
|
2
|
Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau-Aduli AEO. Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs. Front Vet Sci 2022; 9:933038. [PMID: 36172615 PMCID: PMC9510752 DOI: 10.3389/fvets.2022.933038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 08/22/2022] [Indexed: 11/17/2022] Open
Abstract
Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point (FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance, carcass traits, and commercial wholesale cuts of lot-fed Tattykeel Australian White (TAW) MARGRA lambs as a result of dietary fortification of the diet with omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) were evaluated. A total of 75 TAW MARGRA lambs at 6 months of age with an average liveweight of 30 ± 1.2 kg were used. The lambs were randomly allocated to the following three dietary treatments of 25 lambs each in a 47-day feeding trial using a completely randomized experimental design: (1) control diet of hay plus pellets without omega-3 oil, (2) hay plus commercial whole grain pellets (MSM) without omega-3 oil, and (3) hay plus pellets fortified with omega-3 oil. It was hypothesized that dietary supplementation with omega-3 fortified pellets will improve feedlot performance, meat-eating quality indices of IMF, FMP, and carcass characteristics. Lot-fed lambs on the MSM whole grain had the highest feed intake of 1.69 kg/day, followed by the control at 1.57 kg/day and the lowest in the omega-3 diet at 1.01 kg/day (p = 0.0001). However, the omega-3 diet had the highest average daily gain of 230 g/head/day (p = 0.0001), indicating the greatest feed efficiency since it had the best growth response with minimal feed intake. Post-slaughter evaluation of the Longissimus thoracis et lumborum muscle revealed significant treatment variations in IMF (p = 0.0001), FMP (p = 0.0001), pH (p = 0.0380), and wholesale French rack primal cut (p = 0.0001). Strong correlations (p < 0.05) between liveweight, temperature, pH, FMP, and IMF were observed. Similarly, significant correlations between carcass characteristics of total saleable meat yield, lean trim, fat trims, bones, and leg shank were evident (p < 0.05). However, there were no treatment differences in the final liveweight, GR fat depth, hot standard carcass weight, or dressing percentage. The findings indicate that feedlot performance, meat-eating quality traits such as IMF and FMP, and commercial wholesale French rack cuts can be further improved during feedlot finishing of TAW MARGRA lambs through dietary supplementation with omega-3 oils, and hence the tested hypothesis of improved meat quality attributes is partially confirmed.
Collapse
Affiliation(s)
- Shedrach Benjamin Pewan
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
- National Veterinary Research Institute, Vom, Plateau State, Nigeria
| | - John Roger Otto
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Robert Tumwesigye Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Oyelola Abdulwasiu Adegboye
- Public Health and Tropical Medicine Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
- *Correspondence: Aduli Enoch Othniel Malau-Aduli
| |
Collapse
|
3
|
CAVALCANTE ITR, SOUSA WHD, RIBEIRO NL, CARTAXO FQ, RAMOS JPDF, AZEVEDO PSD. Animal feed based on forage cactus: use of viscera in traditional dishes. Production of by-products that can result in an economic return. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.105921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
4
|
Garza H, Jaborek JR, Zerby HN, Moeller SJ, Wick MP, Fluharty FL, England EM, Garcia LG. The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts. Transl Anim Sci 2021; 5:txab083. [PMID: 34514346 PMCID: PMC8420813 DOI: 10.1093/tas/txab083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 05/06/2021] [Indexed: 11/14/2022] Open
Abstract
The present study used 48 lambs originating from three different locations in the Western United States (16 lambs per location; 8 ewes and 8 wethers per location). Each consisting of similar breed composition (Suffolk cross) that were selected to represent weight by age at harvest treatments: light weight carcasses at 5 mo (LW5, 31.81 ± 1.88 kg), light weight carcasses at 12 mo (LW12, 35.09 ± 4.45 kg), heavy weight carcasses at 12 mo (HW12, 57.89 ± 4.70 kg) with different carcass weight compositions. Older heavy weight lambs (HW12) had greater (P ≤ 0.01) hot carcass weight, ribeye area, backfat and body wall thickness, and yield grade compared with light weight lamb carcasses (LW5 and LW12). The longissimus thoracis longissimus thoracis (LT) from older lamb carcasses (LW12 and HW12) had a greater (P ≤ 0.01) total lipid percentage compared with younger lamb carcasses (LW5). Across harvest weight and age treatments, wether carcasses had greater (P ≤ 0.05) total lipid percentage compared with ewe carcasses. Slice shear force values were greater (P ≤ 0.01) for both the LT and semimembranosus from older lambs (LW12 and HW12) compared with LW5 lambs, with no differences between ewes and wethers. Lamb flavor intensity was greater (P ≤ 0.05) for the LT of LW12 lambs and tended (P = 0.08) to be greater for HW12 lambs, compared with the LT from LW5 lambs. The off-flavor intensity of the LT was greater (P ≤ 0.01) for older lambs (LW12 and HW12) compared with LW5 lambs. Interestingly, the lamb flavor and off-flavor intensity scores of the ground shoulder exhibited a treatment × sex interaction. Lamb flavor intensity of LW12 lamb was greater (P ≤ 0.05) from ewes compared with wethers, whereas wethers had a greater (P ≤ 0.05) lamb flavor intensity compared with ewes for HW12 lambs, and LW12 ewe lambs had a greater (P ≤ 0.05) off-flavor intensity compared with all other treatment × sex treatment combinations. Overall, lambs in the present study possessed a mild lamb flavor, typically with greater lamb flavor and off-flavor intensities for older animals; while slice shear force and LT lipid percentage increased as animal age increased at the time of harvest.
Collapse
Affiliation(s)
- Horacio Garza
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Jerad R Jaborek
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Henry N Zerby
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Steven J Moeller
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Macdonald P Wick
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Francis L Fluharty
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
| | - Eric M England
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Lyda G Garcia
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| |
Collapse
|
5
|
Núñez-Sánchez N, Avilés Ramírez C, Peña Blanco F, Gómez-Cortés P, de la Fuente MÁ, Vioque Amor M, Horcada Ibáñez A, Martínez Marín AL. Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics. Foods 2021; 10:foods10040857. [PMID: 33920806 PMCID: PMC8071124 DOI: 10.3390/foods10040857] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/06/2021] [Accepted: 04/13/2021] [Indexed: 11/23/2022] Open
Abstract
There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to assess the effects of supplementing lambs with competent reticular groove reflex (RGR) with marine algae as a source of omega-3 fatty acids on growth performance, carcass traits, and meat quality characteristics. Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent RGR, the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed. Lambs in the second and third groups had competent RGR. There were not any negative effects on performance, carcass or meat quality parameters with algae supplementation. However, the results of the oxidative stability parameters were not conclusive. Ageing for 6 days improved meat tenderness and color, and increased lipid oxidation. In conclusion, algae meal inclusion in the diet of fattening lambs with competent RGR has no detrimental effects on animal performance, carcass traits or meat quality characteristics.
Collapse
Affiliation(s)
- Nieves Núñez-Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
| | - Carmen Avilés Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (C.A.R.); (M.V.A.)
| | - Francisco Peña Blanco
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
| | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Miguel Ángel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Universidad Autónoma de Madrid, Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Montserrat Vioque Amor
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (C.A.R.); (M.V.A.)
| | - Alberto Horcada Ibáñez
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Andrés Luis Martínez Marín
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (F.P.B.)
- Correspondence: ; Tel.: +34-957-218-746
| |
Collapse
|
6
|
Kuchtík J, Konečná L, Šeligová M, Kopec T. Effect of Gender on Growth and Carcass Traits of Romney Marsh Lambs. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2020. [DOI: 10.11118/actaun202068060959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
7
|
Vasconcelos-Filhoa PT, Costa HHA, Vega WHO, Sousa LCO, Parente MOM, Landim AV. Effects of dietary energy content and source using by-products on carcass and meat quality traits of cull ewes. Animal 2020; 15:100035. [PMID: 33516030 DOI: 10.1016/j.animal.2020.100035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 11/28/2022] Open
Abstract
In cull ewes, energy supply by time short periods can affect growth, carcass traits, and meat quality. The objective of this study was to evaluate the effect of biscuit bran (BB) and cashew nut bran (CNB) in diets with different total digestible nutrient (TDN) content on animal performance and carcass and meat traits of cull ewes. Twenty Morada Nova cull ewes, with the initial BW of 30.1 ± 3.56 kg, and three years of age were distributed in a completely randomized design into factorial scheme 2 × 2, with two energy sources (BB and CNB) × two levels of TDN. All diets were isoproteic with variations in TDN content increased by 10% (TDN10) and 25% (TDN25) above the recommended requirement for the study category, which was 66.0% TDN. The experimental period lasted 56 days, in which daily intake in relation to metabolic weight and weight performance of the animals was determined. The hot carcass, the cold carcass, commercial cuts, loin eye area, and subcutaneous fat thickness were measured, obtained, or calculated. A sample of the Longissimus lumborum (LL) muscle was used by determination of physical-chemical composition, sensory, and fatty acid (FA) profile analysis. The ANOVA was performed to access the effect of diet and energy level on the characteristics studied, and means were compared by the Turkey and Kruskal Wallis tests at 5% of probability. A higher daily gain weight was observed from TDN25 (P = 0.006). Among by-products, higher nutrient intakes were observed in animals fed with BB diets (P < 0.01), except for crude protein. The same patterns have been observed for live weight, reconstituted half-carcass, higher yield in fat thickness, and internal carcass length. Cashew nut bran produced darker colored meat (P = 0.017) and higher cooking weight loss (P = 0.008). Higher lipid content was observed in animals submitted to diets with CNB and TDN25 (P = 0.001). The internal length of the carcass was higher in animals fed with BB (P = 0.041). All diets did not effect on sensory characteristics (P > 0.05). Total digestible nutrient in 25% above recommended promotes higher weight gain and meat with higher lipid content and less weight loss by cooling. The inclusion of BB, compared to CNB, provides a higher weight of carcasses and better conformation, in addition to lower total lipid content with higher proportion for monounsaturated FAs in meat, providing more attractive features for the consumer market.
Collapse
Affiliation(s)
- P T Vasconcelos-Filhoa
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil
| | - H H A Costa
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil; Regional Scientific Development Scholarship of National Scientific and Technological Development Council (Conselho Nacional de Desenvolvimento Cientifico e Tecnológico - CNPq), Level C (N° DCR-0024-02069.01.00/16/FUNCAP), Brasilia 38706-400, Brazil
| | - W H O Vega
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil.
| | - L C O Sousa
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil
| | - M O M Parente
- Department of Animal Science, Federal University of Maranhão, Campus IV MA-230, KM 04, s/n° - Boa Vista CEP, 65500-000 Chapadinha, MA, Brazil
| | - A V Landim
- Department of Animal Science, Vale do Acaraú State University, Av. 850, CEP 62010-000 Sobral, CE, Brazil
| |
Collapse
|
8
|
Shade or unshaded effects on body composition of growing Afshari lambs during summer. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2020.106254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
9
|
Flores DRM, da Fonseca PAF, Schmitt J, Tonetto CJ, Junior AGR, Hammerschmitt RK, Facco DB, Brunetto G, Nörnberg JL. Lambs fed with increasing levels of grape pomace silage: Effects on productive performance, carcass characteristics, and blood parameters. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
10
|
Jaborek JR, Zerby HN, Wick MP, Fluharty FL, Moeller SJ. Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat. Transl Anim Sci 2020; 4:1140-1147. [PMID: 32864582 PMCID: PMC7448380 DOI: 10.1093/tas/txaa081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Accepted: 06/05/2020] [Indexed: 11/12/2022] Open
Abstract
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.
Collapse
Affiliation(s)
- Jerad R Jaborek
- Department of Animal Sciences, The Ohio State University, Columbus, OH
| | - Henry N Zerby
- Department of Animal Sciences, The Ohio State University, Columbus, OH
| | - Macdonald P Wick
- Department of Animal Sciences, The Ohio State University, Columbus, OH
| | | | - Steven J Moeller
- Department of Animal Sciences, The Ohio State University, Columbus, OH
| |
Collapse
|
11
|
Głogowski R, Pérez W, Clauss M. Body size and gastrointestinal morphology of nutria (Myocastor coypus) reared on an extensive or intensive feeding regime. J Anim Sci 2020; 96:3728-3737. [PMID: 29912430 DOI: 10.1093/jas/sky241] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Accepted: 06/12/2018] [Indexed: 02/02/2023] Open
Abstract
Although plasticity of growth rates is mainly associated with ectotherm species, it does occur in endotherms as well, but has not been documented systematically for many species. We compared the effect of 2 common types of feeding systems, differing in energetic value, on body size and gastrointestinal tract morphology in nutrias (Myocastor coypus). A total of 30 extensively (E) fed and 20 intensively (I) fed animals were used in the study. We noted significant effects of age, sex, and feeding regime on body weight and length, with 1-yr-old females attaining 3.7 ± 0.4 kg and 33.4 ± 1.5 cm on E and 4.9 ± 0.3 kg and 36.1 ± 2.3 cm on I. A significant treatment-sex interaction indicated that treatment had a greater effect on the length growth in males (1-yr-old males attaining 4.0 ± 0.2 kg and 34.7 ± 1.2 cm on E and 5.4 ± 0.4 kg and 41.0 ± 1.4 cm on I). The differences matched individual literature reports of free-ranging or intensively fed nutrias. The majority of gastrointestinal tract measurement results were only related to body weight, without additional effect of the diet regime, except for a higher small intestinal tissue weight on I (79 ± 14 g vs. 61 ± 7 g on E). In contrast, the wet content weight of the stomach, caecum, and the total gastrotinestinal tract was higher on E (196 ± 34 g vs. 164 ± 51 g on I). Overall, we observed strong influence of dietary regime on body development but not on digestive anatomy, indicating a distinct phenotypic flexibility in growth rates in nutrias.
Collapse
Affiliation(s)
- Robert Głogowski
- Department of Animal Breeding and Production, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - William Pérez
- Área de Anatomía, Facultad de Veterinaria, University of the Republic, Montevideo, Uruguay
| | - Marcus Clauss
- Clinic for Zoo Animals, Exotic Pets and Wildlife, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland
| |
Collapse
|
12
|
de O. Nascimento C, Santos S, dos S. Pina D, Tosto M, Pinto L, Eiras D, de Assis D, Perazzo A, de Araújo M, Azevêdo J, Mourão G, de Carvalho G. Effect of roughage-to-concentrate ratios combined with different preserved tropical forages on the productive performance of feedlot lambs. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2019.11.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
13
|
Jaborek J, Zerby H, Moeller S, Fluharty F. Effect of energy source and level, and sex on growth, performance, and carcass characteristics of long-fed lambs. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.08.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
14
|
|
15
|
Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat. Food Res Int 2018; 115:54-64. [PMID: 30599976 DOI: 10.1016/j.foodres.2018.07.063] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 07/06/2018] [Accepted: 07/31/2018] [Indexed: 01/05/2023]
Abstract
Animal production factors can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the proximate analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled discrimination of lamb based on dietary treatment but the volatile differences were insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly related to higher levels of indole and skatole. Further research is required to establish if these small differences would influence consumer acceptability.
Collapse
|