Slaughter performance and meat quality of Begait breed lambs fattened under different diets

• Main Authors: Kahsu Atsbha, Tikabo Gebremariam, Teferi Aregawi
• Format: Article
• Language: English
• Published: Elsevier 2021-05-01
• Series: Heliyon
• Subjects: Carcass traits; Lamb feeding; Meat quality; Sheep
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844021010380

This study was conducted to evaluate slaughter performance and meat quality of Begait sheep breed reared under different feeding options. Thirty intact fattening lambs (32.81 ± 2.39 kg) were used in randomized completely block design with three dietary treatments in ten replicates for a 90 day feeding trial. Dietary treatments constituted grass hay fed ad libitum to all treatments plus supplemented with mixed diet of 48% wheat bran, 15% molasses, 35% cotton seed cake, 1% salt and 1% limestone (T1); 43% wheat bran, 20% sorghum grain, 35% noug seed cake, 1% salt and 1% limestone (T2) and 47% wheat bran, 16% molasses, 35% sesame seed cake, 1% salt and 1% limestone (T3). At the end of the experimental period, six lambs randomly chosen from each treatment were slaughtered to determine the carcass traits and meat quality. Results showed that most carcass and meat traits were affected by diets. Average daily gain (ADG) was higher (P < 0.001) for T3 (158 g/day) than T2 (120 g/day) and T1 (118 g/day). Hot carcass weight (HCW) was higher (P < 0.001) for T3 (19.50 kg) than T2 (17.43 kg) and T1 (17.20 kg). Meat pH (5.43–5.56) and drip loss (3.03–3.23%) were similar (P > 0.05) among all treatments. Meat from animals in T3 (33.97 L∗) was lighter (P < 0.001) than T2 (30.75 L∗) and T1 (29.43 L∗). Shear force and cooking loss were greater (P < 0.05) for T1 (42.6 N and 26.12%) than T2 (40.4 N and 24.39%) and T3 (40.7 N and 24.18%). No variation was seen in meat moisture, protein and ash contents (P > 0.05) while intramuscular fat was higher in T3 (4.18%) than T2 (3.87%) and T1 (3.79%) (P < 0.01). The study indicated that carcass traits and meat quality could be modulated through dietary manipulation.