Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat
2007
Mioc, B.,University of Zagreb (Croatia). Dept. of Animal Science | Pavic, B.,University of Zagreb (Croatia). Dept. of Animal Science | Vnucec, I.,University of Zagreb (Croatia). Dept. of Animal Science | Prpic, Z.,University of Zagreb (Croatia). Dept. of Animal Science | Kostelic, A.,University of Zagreb (Croatia). Dept. of Animal Science | Susic, V.,University of Zagreb (Croatia). Dept. of Animal Husbandry
This experiment investigated the effect of olive cake in the feed of weaned Pramenka lambs on their daily gain, carcass traits and on the chemical composition of different groups of muscles. Forty-five male lambs were divided into three groups with 15 lambs each and fed separately for 50 days. The control group was fed a commercial concentrate, while two experimental groups were fed a concentrate with the addition of 15% and 30% olive cake, respectively. The results showed that the high level of olive cake inclusion (30%) significantly decreased weight gains, final weight, empty carcass weight and dressing percentage. The olive cake resulted in a significantly higher proportion of stomach and intestines in the carcass compared with the control. The content of fat, proteins and dry matter in all the analyzed groups of muscles was lowest in the carcasses of lambs fed olive cake. The addition of 15% of olive cake to the concentrate had no significant negative effect on weight gains, carcass weight and dressing percentage of lambs.
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