Rate of carcass components gain, carcass characteristics, and muscle longissimus tenderness in lambs fed dietary protein sources with a low quality roughage diet

Abstract

An experiment was conducted to examine the effects of infrequently fed (twice/week) protein supplements on rate of carcass components gain, carcass traits and tenderness of meat in lambs. Forty-three Dorset Horn×Merino wether lambs (aged 4 months) were assigned by stratified randomization (live weight basis) to five dietary treatments to compare the results with lambs fed very low quality (5.1 MJME/day) roughage diet. Lambs on control diet (BAS; treatment 1) and all other dietary treatment groups were offered ad libitum amounts of a mixed roughage diet (oat hay:lucerne hay) at the ratio of 85:15 throughout the 10-week experimental study. Supplements of barley grain with added urea and sulphate (USB, 226 g DM/day; treatment 2); lupins (LUP, 231 g DM/day; treatment 3); cottonseed meal (CSM, 152 g DM/day; treatment 4); fish meal (FM, 97 g DM/day; treatment 5) were offered at isonitrogenous amounts. Final live weight (FLW) and empty body weight (EBW) were greater ( P<0.01) with FM, LUP, USB and CSM when compared with BAS. Rates of gain of carcass components observed during the experimental period resulted in lower carcass fatness ( P<0.05) and greater muscle content ( P<0.01) with FM; and higher ( P<0.05) level of fat and muscle in the carcass with LUP compared to those on BAS diet. Other diets (USB and CSM) had less marked effects, but higher rate of daily fat gain in the carcass with LUP and CSM was indicated by greater carcass fat depth ( P<0.05; the total tissue depth of muscle and fat at the twelfth rib, 110 mm from the midline; GR) and content of intramuscular fat ( P<0.05), respectively. Energy gained as fat in the carcass was lowest with FM ( P<0.05), highest with BAS and intermediate with all other treatments. The increase in carcass leanness and reduction in fatness with FM and USB compared to BAS and other treatments affected neither ( P>0.1) meat tenderness (Warner-Bratzler shear force) nor sarcomere length of longissimus thoracis muscle. Feeding small amounts of protein supplements to lambs on very low quality forage diets during dry seasons may be a viable path to improve the carcass weight and leanness in lambs without changing the meat tenderness.