Growth, carcass characteristics and meat quality of rabbits given maize ears or maize plant

2006 ◽  
Vol 82 (5) ◽  
pp. 731-737
Author(s):  
M. Pla ◽  
M. Martínez ◽  
C. Cervera
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Point Of View ◽  
Maize Plant ◽  
Control Group ◽  
Intermuscular Fat ◽  
Group 2

AbstractThree hundred young rabbits were divided into three groups at weaning and given ad libitum a control diet (C), or an experimental diet in which 0·20 of control diet was substituted by maize ear (E) or by whole maize plant (P) in order to examine their effects on fattening rabbits performance, carcass characteristics and meat quality. No significant differences were found in live-weight gain (45 g/day) or in food intake between diets but food conversion ratio was higher in the P group (2·4 g dry matter (DM) per g gain) than in E group (2·2 g DM per g gain). The rate of mortality was similar in the three groups. No differences between groups on live weight (2152 g) or in the digestive tract weight (437 g) were found and the dressing yield was similar in the three groups. At constant carcass weight, the carcasses of rabbits of the P group had lesser lumbar circumference and higher length to circumference ratio (P<0·0001) than of the C or E groups. No differences were found in the weights of liver or thoracic viscera, but kidneys of rabbits of P group were lighter than of the C or E groups. No differences between groups were found in the weights of scapular fat, perirenal fat, forelegs or thoracic cage, but the loin of rabbits of P group was heavier (291 v. 286 g) than in the other groups. Meat of rabbits P had higher L* and b* parameters of colour and higher water-holding capacity (P=0·003) but the meat of rabbits of the control group had less lipids (31 v. 36 g/kg meat) and more moisture (739 v. 735 g/kg meat) than of the experimental groups. The proportion of protein was higher in E group than in P group. Intra and intermuscular fat of hind leg meat from rabbits ‘maize’ substituted was more monounsaturated than control rabbits (34·2 v. 32·5 g·100 g lipids) and had lesser saturated: monounsaturated ratio (1·2 v. 1·3) indicating a more desirable meat from a nutritional point of view, but had less n-3 fatty acid content. Loin meat of the rabbits given E and P diets seems more tender than one fed conventionally (10·4 v. 11·4 kg) and meat of the rabbits ‘whole maize plant’ had more grass flavour (P=0·009) which is a positive factor for acceptability of consumers.

Feeding mulberry leaves to fattening rabbits: effects on growth, carcass characteristics and meat quality

2005 ◽  
Vol 80 (3) ◽  
pp. 275-280 ◽  
Author(s):  
M. Martínez ◽  
W. Motta ◽  
C. Cervera ◽  
M. Pla
Keyword(s):  
Food Intake ◽  
Meat Quality ◽  
Control Diet ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Point Of View ◽  
Control Group ◽  
Experimental Diet ◽  
Crude Fibre ◽  
Mulberry Leaves

AbstractOne hundred and thirty-two young rabbits were divided into two groups at weaning and given ad libitum a control diet (C), or an experimental diet (M) in which lucerne hay was substituted by mulberry leaves in order to examine their effects on fattening rabbit performance, carcass characteristics and meat quality.Digestibility coefficients of dry matter (DM), crude protein and gross energy were similar in both groups but digestibility of crude fibre in the experimental diet was higher in line with a lower food intake in this group of animals, while ether extract digestibility of mulberry leaves was very low.Food conversion ratio was similar in the two groups (3.1 g DM per g gain) but rabbits given the experimental diet had lower food intake (102 v. 144 g/day) and impaired live-weight gain. The rate of mortality was similar in the two groups. The substitution of lucerne with mulberry in the diet may have induced a higher retention time of digesta, as seems to be indicated by a higher weight of digestive tract contents recorded at slaughter (proportionately 0.32 more) in mulberry group. Live weight at slaughter of animals in control group was higher (2680 v. 2211 g) and also skin weight was proportionately 0.5 higher and its carcasses were proportionately 0.41 heavier than those of animals in experimental group (dressing yield 587 v. 503 g/kg). At constant carcass weight, the carcasses of rabbits of the mulberry group were longer than the lucerne group, but lumbar circumference tended also to be higher (P = 0.09) and no differences were found in the length: circumference ratio. No differences were found in the weights of kidneys or thoracic viscera, but livers of rabbits of the lucerne group were heavier (proportionately 0.3 heavier). The more remarkable difference was that carcasses of rabbits given the experimental diet had markedly less fat in scapular (5.8 v. 10.0 g) and perirenal fat (9.0 v. 22.3 g) deposits.No differences in cooking losses or water-holding capacity of the meat were found and also the colour was similar, but the b* parameter was a little lower for meat of the M group rabbits.The proportion of protein in the meat was the same for rabbits of the two groups, but rabbits given the experimental diet which had leaner carcasses also had leaner meat (19 v. 37 g lipids per kg meat) and a little more moisture (755 v. 736 g/kg meat). Intra and intermuscular fat of hindleg meat from rabbits of group M was less saturated and more unsaturated than that of the conventional rabbits mainly due to its higher proportion of polyunsaturated fatty acids, ω6 (37·3 v. 29·1 g/100 g lipids) and ω3 (3·4 v. 2·2 g/ 100 g lipids). Polyunsaturated: saturated ratio was higher in the mulberry group than in the lucerne group (1·15 v. 0·85) indicating a more desirable value in rabbits given the experimental diet, so meat of these rabbits could be considered preferable for human nutrition from this point of view.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

Meat production from pigs which have farrowed. 2. Carcass characteristics

1975 ◽  
Vol 20 (1) ◽  
pp. 123-131 ◽  
Author(s):  
P. H. Brooks ◽  
D. J. A. Cole ◽  
W. J. N. Jennings
Keyword(s):  
Young Adult ◽  
Meat Quality ◽  
Adult Female ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Control Group ◽  
Meat Production ◽  
Large White ◽  
Treatment Groups ◽  
Significant Difference

SUMMARYThe carcass characteristics of young adult female pigs (gilts) slaughtered after weaning their first litters have been investigated using three groups of 19 Landrace × (Landrace×Large White) gilts. In two treatment groups gilts were mated at their pubertal oestrus and suckled their piglets for 5 to 11 and 35 to 42 days respectively. These gilts were slaughtered on average 10 days after weaning. A third control group consisted of unmated gilts slaughtered at 118 kg live weight.There was no significant difference in the killing-out percentage for the three groups. The carcasses of the gilts which farrowed contained significantly less fat (P<0·001) than those of the unmated controls. The carcasses of the farrowed gilts had significantly lighter middle sections (P<0·001) and significantly heavier shoulders (P<0·001) than the controls.Despite the variations in tissue yield and distribution, the yield of prime joints for the gilts which had farrowed was only 0·62 percentage units less than that of the controls.No commercially significant variations between groups in meat quality were observed.

Effect of Hibiscus seed-based diet on chemical composition,carcass characteristics and meat quality traits of cattle

2016 ◽  
Author(s):  
G. M. Suliman ◽  
S. A. Babiker ◽  
H. M. Eichinger
Keyword(s):  
Meat Quality ◽  
Crude Protein ◽  
Control Diet ◽  
Carcass Characteristics ◽  
Control Group ◽  
Hibiscus Sabdariffa ◽  
Linear Measurements ◽  
Treatment Groups ◽  
Water Holding ◽  
Color Components

This study investigated the effects of Hibiscus (Hibiscus sabdariffa L.) seeds inclusion in diet of cattle. Fifty-five Sudan Baggara bulls were selected and divided into five treatment groups, and fed iso-caloric and iso-nitrogenous experimental diets where groundnut cake was the source of protein in the control diet (0% Hibiscus seeds), while in the other experimental diets, Hibiscus seeds replaced groundnut at a rate of: 25, 50, 75, and 100%. The crude protein was significantly lower in the 100% group than in the control group, whereas muscle fat content was significantly lower in the 25, 75, and 100% groups than in the control group. There were no significant differences between the tested groups for the carcass linear measurements, but there were so for the redness and yellowness color components of the fat, water-holding capacity, and cooking loss. In conclusion, the growth performance and meat quality attributes of the cattle were improved as the level of Hibiscus seeds increased up to 75%, without any adverse effect.

scholarly journals Haematological, serum and carcass characteristics of broiler chicken fed `graded levels of Garcinia kola (Bitter kola) used as phytobiotic

2020 ◽  
Vol 40 (1) ◽  
pp. 48-56
Author(s):  
R. A. Sobayo ◽  
O. A. Adeyemi ◽  
A. O. Oso ◽  
A. O. Fafiolu ◽  
J. O. Daramola ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Broiler Chicken ◽  
Control Diet ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Dietary Supplementation ◽  
Albumin Level ◽  
Control Group ◽  
Garcinia Kola ◽  
Mean Values

The study was conducted to evaluate the effect of Garcinia Kola (Bitter Kola) used as phytobiotic or herbal natural additives on biochemical and carcass characteristics of broiler chickens. Five diets with different levels of inclusion of the kola were fed to a total of 150 Marshal day- old broilers. There were three replicates of ten birds per replicate. The five diets were made of control diet; diets 2, 3, 4 and 5 had 500ppm, 1000ppm, 1500ppm and 2000ppm of G. Kola respectively. The feeding trial lasted for eight weeks. Data were analyzed using completely randomized design. The results of haematological parameters examined show that there were significant (P<0.05) differences in all the haematological indices measured, the values however, did not follow any particular pattern. Highest haemoglobin, packed cell volume (PCV) and red blood cells (RBC) values were recorded for birds on 1500ppm compared to other birds with values ranging between 8.40-10.00, 25.00-29.50 and 2.47- 2.77 for Hb, PCV and RBC respectively. The least haemoglobin and PCV values were recorded in diet containing 2000ppm. Dietary supplementation of G. kola revealed significant (P<0.05) effects in the values of albumin and serum aspartate aminotransferase (SAST) with fluctuating values. The albumin level increased from 0ppm to 1500ppm G. kola inclusion levels and later dropped at 2000ppm inclusion level. Birds fed bitter kola had higher values SAST than the control group. Results of carcass analysis study revealed significant (P<0.05) differences in the values obtained for live weight, dressed weight and dressing percentage. Birds fed with 0ppm of Garcinia kola had the highest live weight (2066.70g) while those on 1500ppm had the lowest. The same trend was observed in the mean values obtained for dressed weight. There were no significant differences (P>0.05) for all the organ weights observed except kidney which was found to show improvement with increased bitter kola level. It was concluded that dietary supplementation of broiler chicken with bitter kola produced haematological and carcass results that did not follow any definite pattern.

scholarly journals A High Dietary Incorporation Level of Chlorella Vulgaris Improves the Nutritional Value of Pork Fat Without Impairing the Performance of Finishing Pigs

2020 ◽  
Author(s):  
Diogo Coelho ◽  
José Pestana ◽  
João M. Almeida ◽  
Cristina M. Alfaia ◽  
Carlos M. G. A. Fontes ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chlorella Vulgaris ◽  
Nutritional Value ◽  
Control Diet ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Finishing Pig ◽  
Pork Fat

The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White &times; Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 &plusmn; 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n=10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio&reg; Excel AP (CV+R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV+M). Animals were slaughtered, after the finishing period, with a BW of 101 &plusmn; 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p &gt; 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p &gt; 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.

scholarly journals A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2384
Author(s):  
Diogo Coelho ◽  
José Pestana ◽  
João M. Almeida ◽  
Cristina M. Alfaia ◽  
Carlos M. G. A. Fontes ◽  
...  
Keyword(s):  
Meat Quality ◽  
Chlorella Vulgaris ◽  
Nutritional Value ◽  
Control Diet ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Finishing Pig ◽  
Pork Fat

The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n = 10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio® Excel AP (CV + R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV + M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.

Effect of feeding different levels of palm kernel cake fermented by Paenibacillus polymyxa ATCC 842 on broiler growth performance, blood biochemistry, carcass characteristics, and meat quality

2017 ◽  
Vol 57 (5) ◽  
pp. 839 ◽  
Author(s):  
M. I. Alshelmani ◽  
T. C. Loh ◽  
H. L. Foo ◽  
A. Q. Sazili ◽  
W. H. Lau
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Control Diet ◽  
Palm Kernel ◽  
Relative Weight ◽  
Carcass Characteristics ◽  
Paenibacillus Polymyxa ◽  
Blood Biochemistry ◽  
Control Group ◽  
Palm Kernel Cake

A feeding trial was conducted to investigate the effect of palm kernel cake fermented by Paenibacillus polymyxa ATCC 842 (FPKC) on broiler performance. A total of 245 1-day-old broiler chicks (Cobb 500) were raised in the conventional open-sided house. The birds were fed diets containing 0 (Control), 5%, 10% and 15% palm kernel cake (PKC) and 5%, 10%, 15% FPKC. The bodyweight and the feed intake were recorded. The bodyweight gain (BWG) and feed conversion ratio (FCR) were calculated. Carcass characteristics and meat quality were measured at the end of the experiment, whereas blood was collected at 21 (starter) and 42 days (finisher) to determine blood biochemistry. The results showed that the addition of 10% or 15% PKC in broiler diets led to a significant (P < 0.05) decrease in BWG and increase in FCR during the finisher phase or overall performance. However, BWG and FCR were improved (P < 0.05) in chickens fed with 10% or 15% FPKC compared with those fed with 10% or 15% PKC or the Control group. The relative weight of the gizzard was higher (P < 0.05) for the broiler group fed with 15% PKC compared with those birds fed the Control diet or FPKC at 3 weeks of age. No significant differences were observed among the dietary treatments in blood biochemistry, breast meat colour, drip loss, cooking loss and tenderness. In conclusion, the present experiment showed that palm kernel cake fermented by P. polymyxa ATCC 842 could be fed to broiler chickens up to 15% in their rations without any adverse effect on the growth performance and meat quality.

scholarly journals Carcass characteristics and meat quality of sheep fed buffelgrass silage to replace corn silage

2021 ◽  
Vol 51 (2) ◽  
pp. 231-240
Author(s):  
E.G. Silva ◽  
G.G.L. Araújo ◽  
T.M. Barros e Silva ◽  
G.C. Gois ◽  
E.M. Santos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Liver Weight ◽  
Negative Influence ◽  
Corn Silage ◽  
Control Group ◽  
Intact Male ◽  
Carcass Yield ◽  
Organoleptic Characteristics

The aim of the study was to evaluate the carcass characteristics, proximate composition, and sensorial attributes of meat from sheep fed diets in which buffelgrass silage replaced corn silage. Thirty-two intact male crossbred Santa Inês sheep with an average live weight of 20.09 ± 2.0 kg were housed in individual stalls and allotted at random to four treatments in which corn silage was replaced by buffelgrass silage at the levels of 0 (control), 33.3%, 66.6%, and 100%. After an adaption period of 10 days, the sheep were fed for an additional 61 days. Feed was offered ad libitum and corn silage comprised 60% of the diet for the control group. Carcass characteristics, non-carcass components and meat quality were evaluated. Hot carcass yield, cold carcass yield, true carcass yield, trimmings, fat weight, and mesenteric and omental fat weight were highest for the control group (P <0.05). Loin eye area had a quadratic response (P =0.02), with the largest areas being observed in animals fed the diet containing 66.6% buffelgrass silage. Liver weight (P <0.01), luminosity of the meat (P <0.05), and cooking loss (P <0.05) likewise had nonlinear responses to the concentration of buffelgrass silage in the diet. The treatments did not have significant negative influence on the nutritional and organoleptic characteristics of the meat.

Effects of Beta Agonist GAH/034 on Carcass Composition and Meat Quality in Pigs

1987 ◽  
Vol 1987 ◽  
pp. 61-61
Author(s):  
J D Wood ◽  
A J Brown ◽  
M J Kilpatrick ◽  
J E Bushell
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Composition ◽  
Beta Agonist ◽  
The Novel ◽  
Large White ◽  
Intermuscular Fat ◽  
Meat Species

There has been recent interest in all the red meat species in a group of compounds known as β-agonists which reduce the proportion of fat in the carcass when added to the diet. In this work the effects of the novel Glaxo compound GAH/034 are reported.Sixty crossbred (Large White x Landrace) gilts from 16 litters were used. From 25 to 80 kg live weight, 2 groups of 10 were fed a control diet (C) containing 13 MJDE and 190g crude protein/kg. Four treatment (T) groups of 10 were fed the same diet containing 4 ppm GAH/034. All groups were fed on the same time-based feeding scale which allowed 1.2 kg/pig/d at 25 kg Increasing by 0.2 kg/d each week to an upper limit of 3.0 kg/day. All pigs were fed the control diet for four days before slaughter at the IFR abattoir at 80 kg live weight after which a range of carcass and meat quality tests were applied. Half the pigs were fully dissected into lean, bone, skin, subcutaneous fat and intermuscular fat.

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