GROWTH, MORTALITY AND MEAT QUALITY OF LAMBS FED MILK REPLACERS CONTAINING FULL-FAT SOYBEAN FLOUR

Abstract

The effects of incorporating full-fat soy flour (FFSF) into milk replacers on growth, mortality and meat quality of lambs were determined. In the first two experiments, the FFSF supplied 24 and 30%, respectively, of the total protein (N × 6.25), and was compared with all-milk protein (AMP) formulas. Refrigerated milk replacers at 20% (w/w) solids were fed ad libitum from nipples and a teat bar. Half the lambs on each liquid diet received only milk replacer to slaughter at 18 kg liveweight; the other half were weaned at 11 kg, and then received solid feed. The FFSF milk replacers had no significant effects on lamb weight gains or carcass evaluation (dressing per cent, fat cover and color scores, tenderness and flavor) when compared with lambs fed the AMP formulas. Meat from lambs fed only milk replacer lacked distinct lamb flavor. In the third experiment three milk replacers containing AMP or 50% of the protein from FFSF were compared: AMP (30% fat air-dry basis), FFSF (30 and 40% fat). The reconstituted milk replacers were fed twice daily at 37 ± 2 C. Liveweight gains of lambs to weaning at 4 wk old were less on the FFSF formula containing 40% fat than on the one with 30% fat. However, gains to slaughter at 41 kg were not significantly affected. Carcass data from lambs fed the three milk replacers were similar, except for increased tenderness in those fed the 40% fat formula. It was concluded that FFSF could satisfactorily supply 50% of the total protein in lamb milk replacers fed twice daily provided abomasal bloat could be prevented.