کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2456638 1554349 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The use of peas and sweet lupin seeds alone or in association for fattening lambs: Effects on performance, blood parameters and meat quality
ترجمه فارسی عنوان
استفاده از نخود فرنگی و دانه های لوپین شیرین به تنهایی یا در ارتباط با بره های برهنه: تأثیر بر عملکرد، پارامترهای خون و کیفیت گوشت
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
چکیده انگلیسی

The aim of this study was to evaluate the effects of using sweet lupin and pea seeds singly or in association as protein sources in the diet of fattening lambs. We investigated lamb growth performances, carcass characteristics, blood parameters, chemical and physical characteristics of the meat and its fatty acid composition.Twenty-four “Gentile di Puglia” male lambs (body weight 15.8 ± 0.5 kg and age 38 ± 2 days) were divided into three homogeneous groups (n = 8) and fed for 7 weeks with three different experimental diets: L containing 250 g/kg diet (on as fed basis) of lupin seeds; P + L containing 150 g/kg diet of pea seeds plus 150 g/kg diet of lupin seeds; P containing 300 g/kg diet of pea seeds. Three types of pelleted total mixed rations were formulated to be isonitrogenous and isocaloric.Group P had a higher average daily feed intake than the other two groups, while there were no differences in slaughter body weights, average daily gains and feed conversion ratio due to dietary treatment. Carcass traits and tissue composition of leg were not affected by the protein source. Group L lambs had higher concentrations of urea than the other two groups at the end of the trial. Meat chemical composition, pH, colour and tenderness were not influenced by the protein source. Group L meat contained higher proportions of saturated fatty acids (SFA), in particular myristic acid (C14:0), than meat from groups P and P + L; comparison of unsaturated fatty acid (UFA) percentages also showed that lupin-fed lamb contained lower levels of oleic acid (C18:1n-9, cis-9) than the other two groups. Meat of lupin-fed lambs had a lower n-6/n-3 ratio than group P, but worse atherogenicity and thrombogenicity indices than groups P and P + L. In conclusion, when lupin was used alone in lamb feed, it had a negative effect on intramuscular fatty acid composition, while the use of pea and lupin together eliminated the negative effects of lupin.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Small Ruminant Research - Volume 143, October 2016, Pages 15–23
نویسندگان
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