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Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues

Published online by Cambridge University Press:  15 February 2018

Y. Yagoubi ,
H. Hajji ,
S. Smeti ,
M. Mahouachi ,
M. Kamoun  and
N. Atti
Y. Yagoubi*
Affiliation:
INRA-Tunisia, Animal and Forage Productions Laboratory, University of Carthage, 2049 Ariana, Tunisia INAT, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
H. Hajji
Affiliation:
INRA-Tunisia, Animal and Forage Productions Laboratory, University of Carthage, 2049 Ariana, Tunisia INAT, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia
S. Smeti
Affiliation:
INRA-Tunisia, Animal and Forage Productions Laboratory, University of Carthage, 2049 Ariana, Tunisia
M. Mahouachi
Affiliation:
University of Jendouba, ESAK, Le Kef, Tunisia
M. Kamoun
Affiliation:
University of Carthage, ESAM, Mateur, Tunisia
N. Atti
Affiliation:
INRA-Tunisia, Animal and Forage Productions Laboratory, University of Carthage, 2049 Ariana, Tunisia
*
†E-mail: [email protected]
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Abstract

The aim of this experiment was to study the effect of total replacement of oat hay by rosemary distillation residues (RR) on growth, carcass characteristics and meat quality of Barbarine lambs. A total of 21 lambs were divided into three groups. The control group (C) was offered 600 g of oat hay; the RR87 and RR60 groups received 600 g of pellets containing 87% and 60% of RR, respectively. The CP content was 9% and 14% for RR87 and RR60, respectively. All animals were supplemented by 600 g of concentrate. After 77 days of fattening, lambs were slaughtered. The DM and CP intakes were significantly increased with RR diets. The average daily gain was higher (P<0.001), while the feed conversion rate was lower for RR60 and RR87 than C group. The dressing percentage was similar for all groups. The tissular (muscle, fat and bone) and the regional (leg, shoulder, etc.) carcass composition did not differ among groups. The bony organs and gut weights were similar among groups, while functional ones (skin, liver, kidney and testicles) were significantly heavier for both RR groups than control. The ultimate pH, water cooking loss and color variables were similar among groups and the chemical composition (protein, fat, myoglobin, collagen and iron) did not differ also among groups. These results revealed the opportunity of RR use in fattening lambs without adverse effects on carcass and meat characteristics. Moreover, 9% CP in RR pellets are enough given the same growth performance recorded as that of RR with 14% CP.

Keywords

growthcarcassmeatrosemary residueslamb
Type
Research Article
Information
animal , Volume 12 , Issue 11 , November 2018 , pp. 2407 - 2414
Copyright
© The Animal Consortium 2018 

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