To compare the effect of pasture or total mixed ration (TMR) in the diet of Massese ewes on performance and meat quality of lambs. 20 suckling lambs were considered: 10 animals were given milk by ewes reared in pen and fed a TMR (group A) while 10 lambs were fed by mothers grazing pasture (group B): all the lambs were slaughtered at the typical commercial weight (14kg). Carcasses were evaluated according to the Mediterranean grid, some linear measurements were taken in them and the right proximal pelvic limb were dissected into the main tissue components. the longissimus lumborum muscle was instrumentally analysed in order to asses some meat qaulity characteristics. Lambs of group A reached the target slaughtering weight four days before the lambs of gourp B (P=0.03), confirmed by a higher pelvic limb percentage (30.93% vs 24.39% respectively). No differences were revealed for histological dissection of pelvic limb and for organoleptic and chemical characteristics of meat. In conclusion, it seems that the rearing technique and ewes' nutrition can induce some modification in lambs' performance without any changes in the analysed characteristics of meat.
Effect of ewe feeding on performance and meat quality of suckling lambs
RUSSO, CLAUDIA;PREZIUSO, GIOVANNA;
2007-01-01
Abstract
To compare the effect of pasture or total mixed ration (TMR) in the diet of Massese ewes on performance and meat quality of lambs. 20 suckling lambs were considered: 10 animals were given milk by ewes reared in pen and fed a TMR (group A) while 10 lambs were fed by mothers grazing pasture (group B): all the lambs were slaughtered at the typical commercial weight (14kg). Carcasses were evaluated according to the Mediterranean grid, some linear measurements were taken in them and the right proximal pelvic limb were dissected into the main tissue components. the longissimus lumborum muscle was instrumentally analysed in order to asses some meat qaulity characteristics. Lambs of group A reached the target slaughtering weight four days before the lambs of gourp B (P=0.03), confirmed by a higher pelvic limb percentage (30.93% vs 24.39% respectively). No differences were revealed for histological dissection of pelvic limb and for organoleptic and chemical characteristics of meat. In conclusion, it seems that the rearing technique and ewes' nutrition can induce some modification in lambs' performance without any changes in the analysed characteristics of meat.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
