The influence of dietary undegradable protein level on the quality of lamb carcasses
1997
Mekic, C. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia)) | Grubic, G. | Peric, V. | Skalicki, Z. | Josipovic, S. | Petrovic, M.P. | Stojkovic, M.
The experiment was conducted with three groups of 10 male and 10 female lambs fattened till the age of 85 days. Feeding was ad libitum with meadow hay and concentrate mixtures with different levels of undegradable protein (41:50:60) in total protein. Dressing percentage of cold carcass was significantly higher (P0.05) in third group compared with lambs from the first group. Lambs in group 2 and especially group 3 had higher percentage of edible inner organs, better conformation, better fat coverage (particularly in kidney area), higher meatiness index, and better characteristics of Musculus longissimus dorsi. The results of this investigation show that there is a need to increase the level of undegradable protein in the diet in young fast growing lambs with high daily gains.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Unassigned data from Yugoslavia
