Lamb Meat Research Articles

Production and quality of meat from hair sheep grazing on Tanzania grass and supplemented with different protein levels

Objective: To evaluate the effect of a supplementary feeding (with different crude protein (CP) levels) in the yield and growth performance and meat characteristics of hair lambs grazed on Tanzania grass.
 Design/Methodology/Approach: A 120-d-1 experiment was conducted; it included four treatments and seven replications in a completely randomized design. Twenty-eight hair lambs (22.6 ± 1.6 kg LW) were allowed to graze on Tanzania grass (Panicum maximum) and were provided concentrate feeds (with 10, 12, 14, and 16% crude protein). The aim was to assess the effects of the latter food on growth, carcass characteristics, and meat quality.
 Results: Compared with the lambs fed with 10, 12, and 14% CP, the heaviest carcasses (P<0.05) were obtained from lambs fed with 16% CP. The percentage of crude protein and fat of the biceps femoris linearly increased (P<0.05) as the CP percentage increased in the concentrate feed. Meat color, water retention capacity, and cutting force were not impacted by the CP percentage of the concentrate feeds. Compared with the lambs fed with 10, 12, and 14%, the lowest palmitic acid percentage and the highest oleic acid percentage were found in the meat of lambs fed with 16% CP.
 Study Limitations/Implications: A high area was selected to avoid excessive rain.
 Findings/Conclusions: Compared with the lambs fed with 10, 12, and 14% CP, the lambs grazed on Tanzania grass and supplemented with 16% CP grew more, recorded a higher carcass yield, and their meat had a better unsaturated fatty acids ratio.

Beef, lamb, pork and poultry meat commodity prices: Historical fluctuations and synchronisation with a focus on recent global crises

Beef, lamb, pork and poultry meat commodity prices: Historical fluctuations and synchronisation with a focus on recent global crises

Effects of dietary minerals deficiency and supplementation on different parts of muscle minerals content in grazing Mongolian sheep.

The objective of this study was to investigate the impact of dietary deficiency and supplementation of calcium, zinc, copper, cobalt, manganese or selenium on minerals content in the longissimus dorsi (LD), biceps femoris (BF) and triceps brachii (TB) of grazing Mongolian sheep. We randomly divided 98 sheep into 7 treatment groups and fed them specific diets for 60 days: a total mineral nutrition diet (LCG), a calcium deficiency diet (LCa), a zinc deficiency diet (LZn), a copper deficiency diet (LCu), a cobalt deficiency diet (LCo), a manganese deficiency diet (LMn) and a selenium deficiency diet (LSe). Then 7 sheep from each group were slaughtered and samples of LD, BF and TB were collected for mineral content analysis. The remaining sheep in each group were subsequently fed specific diets for an additional 41 days: a total mineral nutrition diet (SCG), a calcium supplementation diet (SCa), a zinc supplementation diet (SZn), a copper supplementation diet (SCu), a cobalt supplementation diet (SCo), a manganese supplementation diet (SMn) and a selenium supplementation diet (SSe). Afterward, all sheep were slaughtered, and muscle samples were collected and analyzed. Significant findings emerged that LCa decreased sulfur (S) content in BF and increased Ca content in LD and BF, while SCa increased S and Ca content in BF and TB, respectively (P < 0.05). LZn decreased Zn, S, and potassium (K) content in LD and BF, while SZn increased Zn and S content in LD and BF, respectively (P < 0.05). LCu decreased Cu and iron (Fe) content in LD and TB, while SCu increased Fe content in TB (P < 0.05). LCo decreased phosphorus, S, K, Ca, Mn, Fe, Cu, and Zn content in LD (P < 0.05). LMn decreased Mn content and increased K content in TB, while SMn decreased K content in BF and TB (P < 0.05). LSe and SSe decreased and increased Se content in LD, BF, and TB, respectively (P < 0.05). Dietary mineral levels have varying effects on lamb meat minerals content. It is important to ensure an adequate intake of minerals in the diet to enhance the mineral nutrition of lamb meat.

The effects of age of castration on carcass characteristics, meat quality and fatty acid profile of finishing South African Mutton Merino lambs

This study compared the effect of either keeping South African Mutton Merino (SAMM) ram lambs intact, or castrated with age applicable methods on their carcass characteristics, meat quality and fatty acid composition of subcutaneous fat (SCF) and intramuscular fat (IMF). Ten lambs per treatment were castrated early at one week of age (EAR) with an elastrator band (4.4 kg ± 0.78 kg: mean ± SD), another 10 lambs at eight weeks of age (late castration - LAT) with a burdizzo (23.6 kg ± 2.26 kg: mean ± SD), whereas another ten lambs were left intact (CON). The two castration methods used were based on cost, ethical prescriptions and to mimic commercial operations. The lambs were housed individually in 30 pens (1.404 m2) for the duration of the study. Animals were housed on an elevated slatted wooden floor in the same metabolic building with an extractor fan to promote ventilation. At the start of the feeding trial, the age of the lambs was on average two and a half months with a live weight of 24.3 kg ± 4.10 kg (mean ± SD). The lambs were fed a standard commercial finishing diet for 67 days and slaughtered when they reached approximately 44.2 kg ± 6.35 kg (mean ± SD) live weight. After slaughter, carcass characteristics (cold carcass) and meat quality were evaluated. The left 3-rib cut was dissected (9th through 11th rib) and the muscle percentage for CON lambs was higher compared to both EAR and LAT lambs. Therefore, CON lambs produced leaner carcasses compared to EAR and LAT lambs. Castration status had no effect on meat Warner-Bratzler shear force (WBSF), consumer sensory analysis nor colour. For proximate composition, CON lambs had higher moisture compared to LAT lambs while LAT had higher dry matter compared to CON lambs. Both, EAR and LAT lamb’s meat had higher organic matter compared to CON lamb’s meat, but these differences were negligible. For IMF in the longissimus thoracic et lumborum muscle, CON lambs’ meat had higher total PUFA, α-linolenic acid, total PUFA n-6, linoleic acid, PUFA:SFA ratio and PUFA:MUFA ratio than meat from both EAR and LAT lambs. Eicosapentaenoic acid (EPA) and total PUFA n-3 were both higher for meat from CON lambs than LAT lamb’s meat, while palmitic acid and conjugated linoleic acid (CLA) were higher for EAR lamb’s meat than CON lamb’s meat and EAR lambs than LAT lamb’s meat, respectively. For SCF, CON lambs had higher heptadecenoic acid and linolelaidic acid than LAT lambs. The calculated atherogenicity index (AI) of SCF was higher for LAT lambs compared to CON lambs. Limited effects of castration age on the possible health benefits of SAMM lamb meat were proven in the current study. It is however suggested that for a higher production response and carcass muscle content, to either keep SAMM rams intact or at least postpone castration for as long as possible.

Multiple genome sequences of lactic acid bacteria, Carnobacterium divergens and Carnobacterium maltaromaticum strains, isolated from vacuum-packaged lamb meat.

Here, we report the whole-genome sequences of 11 Carnobacterium divergens and 2 Carnobacterium maltaromaticum bacteria isolated from vacuum-packed chill-stored lamb meat in New Zealand. Examination of these lactic acid bacteria (LAB) genomes will improve our knowledge of their potential antimicrobial activities and spoilage mechanisms of importance to the meat industry.

Training on Making Lamb Meat Nuggets with the Addition of Moringa Leaves (Moringa Leifra)

Livestock products are products that have high nutritional value, namely protein, fat, water and micromolecules. One of the livestock products consumed by the public is meat. Meat tends to have a very short time in storage, namely only 1-3 hours before it spoils or becomes contaminated with bacteria. Bacterial contamination is very dangerous for consumers because it can cause several diseases such as diarrhea. Processed livestock products such as nuggets can be preserved using natural ingredients, one of which is Moringa leifra leaves. This plant contains antimicrobial and antioxidant properties which can maintain the quality of the product to remain good or at least extend the life of the product. This horticultural plant is very well known by the public, especially mothers and women who like to cook. Usually, this plant is used as a vegetable. The people in Bulu Cina Village are breeders who sell live, unprocessed sheep. Farmers do not yet know how to develop livestock businesses, such as opening catering or businesses that process sheep meat such as nuggets. Increasing public knowledge about preserving meat nuggets using Moringa leaves is very much needed in order to extend and maintain good product quality, especially microorganisms. This activity can be given to women, both teenagers, adults and housewives who are members of the PKK or not.

Single-Cell Transcriptome Sequence Profiling on the Morphogenesis of Secondary Hair Follicles in Ordos Fine-Wool Sheep.

The Ordos fine-wool sheep is a high-quality breed in China that produces superior natural textiles and raw materials such as wool and lamb meat. However, compared to the Australian Merino sheep, there is still a gap in terms of the wool fiber fineness and wool yield. The hair follicle is the main organ that controls the type of wool fiber, and the morphological changes in the secondary hair follicle are crucial in determining wool quality. However, the process and molecular mechanisms of hair follicle morphogenesis in Ordos fine-wool sheep are not yet clear. Therefore, analyzing the molecular mechanisms underlying the process of follicle formation is of great significance for improving the fiber diameter and wool production of Ordos fine-wool sheep. The differential expressed genes, APOD, POSTN, KRT5, and KRT15, which related to primary hair follicles and secondary hair follicles, were extracted from the dermal papillae. Based on pseudo-time analysis, the differentiation trajectories of dermal lineage cells and epidermal lineage cells in the Ordos fine-wool sheep were successfully constructed, providing a theoretical basis for breeding research in Ordos fine-wool sheep.

Bioaccessibility of condensed tannins and their effect on the physico-chemical characteristics of lamb meat.

The bioaccessibility of tannins as antioxidants in meat is essential to maximise their effectiveness in protecting the product. This property determines the amount of tannins available to interact with meat components, inhibiting lipid and protein oxidation and, consequently, prolonging shelf life and preserving the sensory quality of the product. The objective of this study was to evaluate the bioaccessibility of condensed tannins (CT) from Acacia mearnsii extract (AME) and their effect on the physico-chemical characteristics of fattened lamb meat. Thirty-six Dorset ×Hampshire lambs (3 months old and 20.8±3.3 kg live weight) were used. The lambs were distributed equally (n=9) into four treatments: T1, T2, T3 and T4, which included a basal diet plus 0%, 0.25%, 0.5% and 0.75% of CT from AME, respectively. At the end of the fattening period, bioaccessibility was evaluated, the animals were slaughtered and a sample of the longissimus dorsi (LD) muscle was collected to assess colour, lipid oxidation, cooking weight loss and shear force on days 1, 4, 7 and 14 of shelf-life, in samples preserved at -20°C. In addition, the long chain fatty acid profile was analysed. A completely randomised design was used, and the means were compared with Tukey's test (P<0.05). The mean lightness (L*), yellowness (b*) and hue (H*) values were higher for T3 and T4. The addition of CT did not affect (P>0.05) redness (a*), cooking weight loss (CWL) or shear force (SF). T4 decreased (P<0.05) stearic acid and increased cis-9 trans-12 conjugated linoleic acid (CLA). Bioaccessibility was higher in the supplemented groups (T1<T2, T3 and T4). In conclusion, supplementing CT from AME in the diet of lambs did not reduce lipid oxidation, but T3 or T4 improved some aspects of meat colour and CLA deposition.

Enhancing lamb growth and meat quality: analysis of kazakh fat-tailed and crossbred in central Kazakhstan's sharply continental climate.

The article presents the results of scientific research on the production of lamb in the conditions of the Akmola region. The experiment was conducted on purebred Kazakh short-tailed rough-haired and cross-bred sheep obtained from industrial crossing of Kazakh short-tailed rough-haired queens with sheep- producers of the hampshire breed. Further, the article presents the results of feeding and fattening, as well as the morphological composition of the carcass of sheep of the Kazakh coarse-haired sheep breed of different ages. The object of the study for feeding and fattening were three groups of experimental sheep of the above-mentioned breed, where compound feed was included in the diet of the I experimental group in the form of top dressing, in the II experimental group, grain waste was also used for top dressing, and the control group was kept in the feed without top dressing. Based on the study of the feeding of experimental sheep, it was found that the absolute increase during the feeding period in experimental sheep who received fertilization in the form of compound feed is higher than in their peers, respectively, by 0.2 and 1.49 kg. In terms of morphological and varietal composition, in particular, the number of cuts of grade 1, there was also an advantage of experimental sheep that received fertilization in the form of compound feed compared to their peers, respectively, by 2.3-8.3%. In general, the results of a study on the growth, development and slaughter qualities of experimental sheep, i.e. purebred Kazakh short-tailed rough-haired and crossbred, obtained from crossing with sheep producers of the precocious breed "hampshire" showed that from the moment of birth to 2 and 4 months. For example, crossbred sheep were slightly superior to purebred peers in terms of the studied indicators. In particular, the results of feeding sheep of the Kazakh coarse-haired broad-tailed breed from 4 to 6 months, depending on the top dressing.

Polymorphism of IGFBP7 gene (g.72351183 A&gt;C) and its association with mineral content and cholesterol of Indonesian lamb meat

The genetic improvement of sheep for higher productivity and meat quality is strongly needed due to the increasing demand for meat sheep. Insulin growth factor binding protein 7 (IGFBP7) has been reported as a potential gene which has a substantial role in meat quality. The objective of the study was to identify IGFBP7 gene polymorphisms and their association with minerals and cholesterol in Indonesian lamb meat. The study used 130 rams consisting of local and crossbred sheep. The local sheep were Javanese thin-tailed, Javanese fat-tailed, and Jonggol sheep. The crossbred sheep were Compass agrinak, Composite garut agrinak and Bahtera agrinak sheep. The identification of polymorphism was using PCR-RFLP method. The association analysis was obtained using a general linear model. The results showed that IGFBP7 (g.72351183 A&gt;C) was polymorphic in local and crossbred sheep. The IGFBP7 was significantly associated with cholesterol in crossbred (P&lt;0.01), whereas the AA genotype had the lowest cholesterol. Cholesterol in crossbred sheep also was higher (P&lt;0.01) compared to local sheep for all observed genotypes. IGFBP7 gene was not significantly associated with minerals and cholesterol (P&gt;0.05) in local sheep. It is concluded that IGFBP7 gene seems promising as a genetic marker for cholesterol level in Indonesian crossbred sheep.

Efficiency of grazing for adult culled sheep in the southern regions of Kyrgyzstan

This article provides an analysis of the fattening of adult cull ewes of the Gissar and Gissar-Kyrgyz breeds, and provides research results. In Kyrgyzstan, sheep meat, especially fat-tailed sheep, is very popular among the local population. It is important to note that a breeding system is used there, which is based on year-round transhumance and pasture keeping of sheep. This allows you to achieve several goals: firstly, to produce relatively inexpensive products; secondly, to effectively use mountain and foothill pastures for grazing sheep; and, finally, to ensure the production of environmentally friendly lamb meat and fat tail fat for traditional medicine. Sheep feeding plays an important role in increasing the volume and improving the quality of lamb production. In solving the problems of increasing meat production in the Kyrgyz Republic, the leading place belongs to sheep breeds for meat and fat production. Fattailed sheep have high meat and fat productivity and early maturity. These qualities make them valuable for replenishing meat resources and ensuring high meat and fat qualities.

Goat miR-92a-3p Targets APOL6 Gene to Regulate the Differentiation of Intramuscular Precursor Adipocytes.

The quality of lamb meat is positively correlated with intramuscular fat content. In recent years, a large number of studies have shown that miRNAs play an important role in the proliferation and differentiation of adipocytes. In this study, we aimed to explore the effect of miR-92a-3p on the differentiation of goat intramuscular preadipocytes. The results showed that the expression level of miR-92a-3p was low in the early stage of differentiation, reached the highest level on the third day of differentiation, and then decreased. And miR-92a-3p can inhibit the accumulation of lipid droplets and down-regulate the determinants of adipogenic differentiation. Mechanistically, by predicting target genes, we found that miR-92a-3p affects the differentiation of goat intramuscular preadipocytes and the accumulation of lipid droplets by regulating the expression of goat gene APOL6. This study provides important new information to better understand the relationship between miRNAs and the differentiation of goat intramuscular preadipocytes, thus providing a new reference for goat intramuscular adipogenesis.

Exploring the metabolomic landscape: Perilla frutescens as a promising enhancer of production, flavor, and nutrition in Tan lamb meat

Addressing health-related concerns linked to the metabolite profile of lamb meat has become paramount, in line with the growing demand for enhanced flavor and taste. We examined the impact of Perilla frutescens seeds on Tan lamb growth, carcass traits, and metabolite profiles. Three diets were employed: a low-concentrate group (LC), a high-concentrate group (HC), and a PFS group (the LC diet supplemented with 3% Perilla frutescens seeds) on a dry matter basis. Forty-five male Tan-lambs (approximately six months) with similar body weights (25.1 kg ± 1.12 SD) were randomly assigned to one of these three groups for 84-day feeding, including an initial 14-day adjustment phase. The supplementation of PFS resulted in increased average daily gain (P < 0.01) and improved carcass quality and meat color (P < 0.05). Additionally, it led to an enhancement in omega-3 polyunsaturated fatty acids (P < 0.05) and a reduction in the omega-6/omega-3 ratio (P < 0.05). Using gas chromatography–mass spectrometry, 369 volatile compounds were identified with enhanced levels of acetaldehyde and 1,2,4-trimethyl-benzene associated with PFS (P < 0.05). Among the 807 compounds identified by ultra-high performance liquid chromatography-mass spectrometry, there were 66 significantly differential compounds (P < 0.05), including 43 hydrophilic metabolites and 23 lipids. PFS supplementation led to significant alterations in 66 metabolites, with three metabolites including 2,5-diisopropyl-3-methylphenol, 3-hydroxydecanoic acid, and lysophosphatidylcholine (15:0) emerging as potential PFS-related biomarkers. The study indicates that PFS supplementation can enhance Tan-lamb growth, feed efficiency, and meat quality, potentially providing lamb meat with improved flavor and nutritional characteristics.

The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging.

This study explores the influence of modified atmosphere packaging (MAP) on fresh lamb meat quality with respect to gas concentration, rigor state, and post-mortem aging time. A comparison was done for the quality characteristics of lamb Longissimus thoracis lumborum chops that had been packaged separately in air, 75%O2 +25%CO2 MAP or 50%O2 +50%CO2 MAP at 1, 6, and 24h post-mortem and then stored for 6, 12, 24, 72, and 144h post-mortem, and the quality of lamb chops had been evaluated at each post-mortem period separately. Chops packaged at 1 and 6h post-mortem in MAP had reduced pH decline, less purge loss, and enhanced redness at early post-mortem storage times. Lamb color stability was evidently greater in 75%O2 +25%CO2 MAP than in 50%O2 +50%CO2 MAP during the early storage period when a* and R630/R580 were taken into account. Shear force values were lowest in lambs packaged at 1h post-mortem with 75%O2 +25%CO2 MAP at 12h post-mortem and then increased until 72h post-mortem, suggesting that rigor has been delayed by such a high O2 MAP. Thus, fresh lamb quality was maintained most effectively when packaged at 1h post-mortem in 75%O2 +25%CO2 MAP for consumption at 12h post-mortem. The exact mechanisms and optimization of MAP based on Chinese retail conditions should be considered in future studies. PRACTICAL APPLICATION: In this study, three slaughter patterns in the meat industry involving boning immediately after dressing (hot-boning) and chilling for a short period (warm-boning) or overnight (cold-boning) are considered, as well as the behavior of non-immediate consumption after purchase. Modified atmosphere packaging provides an effective preservation of early post-mortem muscles with enhanced color stability, water holding capacity, and texture during refrigerated storage. This could provide new insights into how to process lamb muscles in the early post-mortem period to improve and stabilize lamb quality.

Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat

The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimental groups: one that received the RLE (n = 22) and the control group (CON; n = 22). The RLE extract was orally and individually administered (90 mg/kg of live weight) to each lamb every day from colostrum assumption until slaughter (40 ± 1 days). Longissimus lumborum muscle was sampled and dry aged at 4 °C for seven days. The VOC and sensorial analyses were carried out at 1, 3 and 7 days. A total of 65 VOCs were detected. Aldehyde family was the most abundant, followed by ketones and alcohols in both groups. Extending ageing period, content of aldehydes and thiols increased only in control group (p < 0.01), but no differences were observed 24 h after slaughtering (p > 0.05). Regardless of dietary treatment, sensory evaluation, tenderness and juiciness showed a similar trend in both groups. Along ageing days, a significant improvement in these patterns was observed (p < 0.05). Our results showed that RLE inclusion did not have effects on both volatile compounds and sensory profile after slaughtering; ageing improves some sensory characteristics of lamb meat and the inclusion of RLE also seems to have a positive effect on the production of VOCs and on sensory properties such as meaty odour and overall liking.

Prediction of physicochemical and sensory parameters of coated lamb meat based on a novel edible coating

Prediction of physicochemical and sensory parameters of coated lamb meat based on a novel edible coating

Intramuscular vitamin A injection in newborn lambs enhances antioxidant capacity and improves meat quality.

Vitamin A (VA) and its metabolite, retinoic acid (RA) possess several biological functions. This report investigated whether neonatal intramuscular VA injection affected antioxidative activity and meat quality in longissimus dorsi (LD) muscle of lambs. Lambs were injected with 0 (control) or 7,500 IU VA palmitate into the biceps femoris muscle on day 2 after birth. At 3, 12, and 32 weeks of age, blood samples were collected in the jugular vein for serum levels of RA and muscle samples were collected in the biceps femoris for analysis of relative mRNA expression of enzyme contributors to retinoid metabolism. All animals were harvested at 32 weeks of age and muscle samples were collected to explore the role of VA on the meat quality and antioxidant capacity of lambs. Our results indicated that VA increased the redness, crude protein, and crude fat (p < 0.05), without affecting moisture, ash, and amino acid composition in LD muscle (p > 0.05). In addition, VA increased catalase (CAT) activity and decreased malondialdehyde (MDA) levels in LD muscle (p < 0.05). Meanwhile, greater levels of CAT and NRF2 mRNA and protein contents with VA treatment were observed in LD muscle (p < 0.05), partly explained by the increased level of RA (p < 0.05). Collectively, our findings indicated that VA injection at birth could improve lamb meat quality by elevating the redness, crude protein, crude fat, and antioxidative capacity in LD muscle of lambs.

Rapid detection of adulterated lamb meat using near infrared and electronic nose: A F1-score-MRE data fusion approach

Individual detection techniques cannot guarantee accurate and reliable results when combatting the presence of adulterated lamb meat in the market. Here, we propose an approach combining the electronic nose and near-infrared spectroscopy fusion data with machine learning methods to effectively detect adulterated lamb meat (mixed with duck meat). To comprehensively analyse the data from both techniques, the F1-score-based Model Reliability Estimation (F1-score-MRE) data fusion method was introduced. The obtained results demonstrate the superiority of the F1-score-MRE method, achieving an accuracy rate of 98.58% (F1-score: 0.9855) in detecting adulterated lamb meat. This surpasses the performance of the traditional data fusion and feature concatenation methods. Furthermore, the F1-score-MRE data fusion method exhibited enhanced stability and accuracy compared with the single electronic nose and near-infrared data processed by the self-adaptive BPNN model (accuracy: 94.36%, 93.66%; F1-score: 0.9435, 0.9368). This study offers a promising solution to address concerns regarding adulterated lamb meat.

Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meat

The current research aimed to fabricate an active edible coating, Lepidium sativum seeds mucilage (LSSM) loaded with Satureja hortensis essential oil (SHEO) (0, 0.5, 1, and 1.5 % (w/w)) for further extension of the shelf life of refrigerated lamb meat during storage for 18 days at (4 °C). The control and the coated lamb meat samples were continually analyzed for microbiological (total count, psychrotrophic count, yeast and mold), chemical (pH, moisture content, PV, and TBA), and sensory characteristics. Consistent with the microbiological analysis, the LSSM incorporated with 1, and 1.5% SHEO caused a significant shelf-life extension of the lamb meat by 15 and 18 days, respectively. These results suggested that (LSSM+1.5%S) sufficiently hindered the overall bacterial growth in the lamb meat sample since the shelf life in this treatment was 12 days more in comparison to the control. Hence, LSSM containing SHEO is very useful as an active packaging in order to preserve the quality and to prolong the lamb meat shelf life at 4 °C.

Substitution effects of soybean meal by Lathyrus sativus L. (grass pea) on nutrient digestibility, growth performances, carcass traits and meat quality of lambs grazing on saline area

Considering the substitution of soybean meal by locally legumes in Mediterranean saline areas, the present work aimed to determine the effect of Lathyrus sativus L. (grass pea) seeds incorporation on digestibility, growth performances, carcass and meat qualities of lambs grazing natural saline rangeland. Forty-five weaned female Queue Fine de l′Ouest lambs (IBW 21.5 ± 2.17 kg) were randomly divided into three groups (n = 15). Each group received 300 g per animal of one of three concentrates containing 0 (Control), 12% (G12) and 30% (G30) of grass pea seeds. All groups were reared on pasture rich on spontaneous halophytic shrubs and herbs for two months. At the end of the experiment, eight lambs per group were slaughtered. Replacing soybean meal by grass pea seeds with the reduction in amount of maize, barley and alfalfa pellet had no effect on nutrient digestibility and feed intake. Digestible crude protein (DCP)/ metabolizable energy (ME) ratio and average daily gain (ADG) were similar among groups (11.15; 183 g/day, respectively). The incorporation of grass pea did not affect (P > 0.05) cold carcass weight and commercial dressing percentage and averaged 13.17 kg and 44.84%, respectively. Red offal percentage was not modified. Moreover, it was found that grass pea seeds did not have any significant effect on carcass fatness (P > 0.05). The average percentage of high-priced joints was 60.87% and was not affected by grass pea seeds incorporation. All lambs had the same shoulder tissue composition. Meat pH, drip and cooking losses were not influenced by diet treatments, as well as the meat chemical composition. Indeed, lamb meat had the same proportions of protein and intramuscular fat. From these findings, it can be concluded that a supply up to 90 g/head/d of grass pea seeds had no effect on digestibility, growth rate, carcass traits and quality of the resultant meat and reduced the use of imported feed ingredients (soybean meal, maize, alfalfa pellet). These results may present significant opportunities for fattening lambs on saline lands.