کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451835 | 1109696 | 2007 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid–base status and meat characteristics Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid–base status and meat characteristics](/preview/png/2451835.png)
Thirty-six young Merino lambs (15.3 kg live weight) were allocated into four equal groups to study the effects of the inclusion of sodium bicarbonate (‘Bic’, 0 vs. 2%) and sugar beet pulp (‘SBP’, 0 vs. 12%) in the concentrate on meat characteristics. Lambs were fed barley straw and concentrate ad libitum. When they reached 25 kg a blood sample was taken and the animal slaughtered. After 24 h meat characteristics (pH, colour, water holding capacity, Warner–Bratzler shear force, chemical and fatty acid – ‘FA’ – composition) were measured on M. longissimus thoracis et lumborum. SBP replacing 24% of the barley in the concentrate caused an increase in shear force (P < 0.05) and saturated FA (P < 0.05), decreasing meat unsaturated FA (P < 0.05). SB increased blood base excess (P < 0.05) and meat yellowness (P < 0.05) and decreased meat pH (P < 0.05), without altering any other meat characteristics.
Journal: Meat Science - Volume 77, Issue 4, December 2007, Pages 696–702