Effects of different energy source diets, as corn substitutes, on carcass characteristics and meat quality of feedlot lambs
This study evaluated the effects of different energy sources, as corn substitutes, on the carcass characteristics and meat quality of lambs. Twenty-four intact ram lambs were identified, weighed, and assigned to one of four dietary treatments: corn, citrus pulp, rice bran, and soybean hulls. The...
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| Autores principales: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN ES |
| Publicado: |
Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2c3f6789e0a8474b87b81ef0d333dac6 |
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| Sumario: | This study evaluated the effects of different energy sources, as corn substitutes, on the carcass characteristics and meat quality of lambs. Twenty-four intact ram lambs were identified, weighed, and assigned to one of four dietary treatments: corn, citrus pulp, rice bran, and soybean hulls. The ram lambs were confined in feedlots, and when they reached 30 kg of live weight, they were slaughtered. A completelyrandomized design with different replicates was used for the analysis, along with the Tukey-5% test. For hot and cold carcass weight, rice bran produced lower values than the other dietary treatments. For the red color content of the meat, citrus pulp presented superior values when compared to corn, whereas meat and fat color, loin eye area, and objective tenderness did not differ between treatments. Different energetic sources used to replace corn in ram lambs finishing diets did not affect the proximate composition and quality of the meat.
Highlights:
• Addition of rice bran to the lambs' diet resulted in lower hot and cold carcass weight.
• Animals fed soybean hulls presented the highest carcass compactness index values.
• Rice bran extended the feedlot period of lambs in 59.33 days, been longer than the others energies sources.
• Corn, rice bran, citrus pulp and soybean hulls did not change the quality of meat but the inclusion of rice bran should be carefully evaluated.
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