Physical and chemical characteristics of Afshari lamb meat feeding rations containing pistachio residues
2009
Ebadi, Z. | Mahdavi, A. | Agba-sbahi, A. R. | Mir Radi, A.
This experiment was conducted to investigate effect of pistachio epicarp on physical and chemical characteristics of Afshari lamb meat. Twelve male Afshari lambs at 6 months of age and average weight 35.9±1.21 Kg, were divided into four groups (0, 15,25 and 35 percentage pistachio epicarp in the rations based on dry matter) and fed for 90 days in a completely randomized design. After fattening period the lambs were slaughtered and after rigor mortis, dry matter, crude protein, crude fat, ash, minerals, NPN and pH of meat were measured. The results showed that feeding lambs with pistachio epicarp up to 35 percentage of total dry matter intake did not affect meat quality. Maximum dry matter of meat was observed in diet containing % 15 pistachio epicarp. The percentage of protein in meat of treatments was lower as compared to control. Fat content increased and the level of ash decreased by addition of pistachio epicarp in the diets. The lambs fed with pistachio epicarp at %15 and %25 levels significantly (p0.05) increased the amount of Fe, Mn in meat. The results of this experiment indicated that addition of pistachio epicarp to the diet of lambs increased Ca, P and the useful micro elements such as Fe and Zn in meat as compared to control. .
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