Author:
SALIH SHAWNM,MAHMOOD AYAD
Abstract
This investigation aims to determine the effect of olive pomace on growth performance and quality of carcass characteristics of Karadi lambs. Lambs were grouped by initial body weights (29.746±1.49 kg) and randomly distributed into five groups. While one group received commercial concentrates without olive pomace, the second, third, fourth and fifth groups received an experimental diet containing 4, 8, 12 and 16% of olive pomace, respectively. The lambs’ body weight, feed intake and feed conversion ratio were recorded weekly. At 46 kg live body weight, three lambs from each group were slaughtered in order to record carcass and non-carcass characteristics. Lambs fed olive pomace had significantly higher average daily gain and feed conversion ratio than those fed on the control diet. The experimental groups also produced carcass yield mainly due to an increase in carcass weight. Lambs fed 12% olive pomace had significantly higher rib eye area and fat thickness. The wholesale cuts showed that lambs fed olive pomace had significantly higher shoulder and shank percentage and significantly lower loin percentage than those of the lambs fed on the control diet. Most carcass cuts of lambs fed 8% olive pomace recorded significantly higher percentage of lean. Overall, supplementation with olive pomace significantly improved lamb growth and showed its capacity for meat production.
Publisher
Indian Council of Agricultural Research, Directorate of Knowledge Management in Agriculture
Subject
General Veterinary,Animal Science and Zoology
Reference39 articles.
1. Alkass, J. E., Jama, K. H., & Aldoori, T. S. 1985. Studies on some economic characteristics in Awassi and Arabi sheep. II. Some fattening and carcass traits. Wld. Rev. Anim. Prod 21, 61-64.
2. Alves Cirne, L. G., da Silva Sobrinho, A. G., de Oliveira, E. A., Desessards Jardim, R., Varela Junior, A. S., Pinto de Carvalho, G. G., ... & de Lima Valença, R. (2018). Physicochemical and sensory characteristics of meat from lambs fed diets containing mulberry hay. Italian Journal of Animal Science 17, 621-627.
3. Archer, J. A., Richardson, E. C., Herd, R. M., & Arthur, P. F. 1999. Potential for selection to improve efficiency of feed use in beef cattle: a review. Australian Journal of Agricultural Research 50, 147-162.
4. Atti, N., Bocquier, F., & Khaldi, G. 2004. Performance of the fat-tailed Barbarine sheep in its environment: adaptive capacity to alternation of underfeeding and re-feeding periods. A review. Animal Research 53, 165-176.
5. Awawdeh, M. S., & Obeidat, B. S. 2013. Treated olive cake as a non-forage fiber source for growing Awassi lambs: Effects on nutrient intake, rumen and urine pH, performance, and carcass yield. Asian-Australasian Journal of Animal Sciences 26, 661-667.