Effect of mixed feeds containing different levels of olive cake on fattening performance, carcass, meat quality and fatty acids of lambs
| Autor: | Ahmet Onder Ustundag, Mursel Ozdogan, Engin Yarali |
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| Rok vydání: | 2017 |
| Předmět: |
Male
Meat 040301 veterinary sciences animal diseases Biology 0403 veterinary science Carcass weight Food Animals Olea medicine Animals Food science Cooking Sheep Longissimus dorsi muscle Fatty Acids 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040201 dairy & animal science Animal Feed Diet Tenderness Alfalfa hay Body Composition Fatty Acids Unsaturated Animal Science and Zoology Animal Nutritional Physiological Phenomena medicine.symptom Blood parameters |
| Zdroj: | Tropical animal health and production. 49(8) |
| ISSN: | 1573-7438 |
| Popis: | In this study, the effects of diet including different levels of olive cake were investigated on the fattening performance, blood parameters, certain slaughtering traits, and carcass quality of lambs. Thirty-six male lambs were used in the experiment. The lambs were randomly assigned to three groups with 12 lambs each. Groups included control, 12.5 and 25% olive cake (OC). The mixed feeds were offered ad libitum. All lambs were also allowed to consume alfalfa hay (83.8 g DM/animal/day). The experiment lasted for a period of 56 days. The effect of different levels of olive cake was not found different in fattening performance values of lambs in 0-56 days (P 0.05). Carcass weight, pH, and yield were not different (P 0.05). While the values of color parameters, cooking loss, tenderness, and ether extract level of longissimus dorsi muscle (MLD) was not found different (P 0.05), it was determined that the levels of olive cake increased the water-holding capacity of meat (P 0.05). Furthermore, although the levels of olive cake were shown to decrease total n-3 and total saturated fatty acids (Σ SFA), they also increased total n-6, n-6/n-3 ratio, total monounsaturated fatty acids (Σ MUFA), and total polyunsaturated fatty acids (Σ PUFA) were not different (P 0.05). |
| Databáze: | OpenAIRE |
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