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K Kraiem - One of the best experts on this subject based on the ideXlab platform.
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effect of concentrate level and slaughter body weight on growth performances Carcass traits and Meat quality of barbarine lambs fed oat hay based diet
Meat Science, 2013Co-Authors: L Majdoubmathlouthi, B Said, K KraiemAbstract:Abstract This study was conducted to evaluate concentrate level (CL) and slaughter body weight (SW) effects on growth performances, Carcass traits and Meat quality of Barbarine lambs. Twenty-four weaned male lambs (23.1 kg), receiving an oat-hay based diet, were allotted into two groups. The LCL group received low concentrate level (300 g) and the HCL group received high concentrate level (600 g). Lambs were slaughtered at two prefixed weights (35 and 42 kg). For each group and each weight, six lambs were slaughtered. Lambs from HCL group had higher ADG, Carcass yields, Carcass compactness and subcutaneous fat thickness, and lower Carcass Meat proportion. CL increase did not affect Meat pH, Meat and fat color, chemical and fatty acid composition. Late slaughtering improved Carcass yields and increased Carcass adiposity. However, it did not affect Carcass Meat proportion and shoulder tissue composition. SW had effect on Meat color and fatty acid composition.
F K Mckeith - One of the best experts on this subject based on the ideXlab platform.
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Carcass Meat quality and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride paylean
Journal of Animal Science, 2008Co-Authors: D M Fernandezduenas, A J Myers, S M Scramlin, C W Parks, S N Carr, J Killefer, F K MckeithAbstract:Carcass characteristics, Meat quality traits, and sensory attributes were evaluated in late- finishing barrows and gilts, weighing between 100 to 130 kg of BW, fed 0, 5, or 7.4 mg/kg of ractopamine hydrochloride (RAC) for the final 21 to 28 d before slaughter. Carcass data were collected from Carcasses from barrows and gilts (n = 168), and all primal cuts from the right sides of these Carcasses were fabricated to calculate primal yields as a percentage of the HCW. Subjective (National Pork Producers Council and Jap- anese) color, firmness, and marbling scores were deter- mined on the LM of each loin and the semimembra- nosus muscle (SM) of the ham, whereas the moisture, extractable lipid, Warner-Bratzler shear force (WBSF), and trained sensory evaluations (juiciness, tenderness, and pork flavor) were measured on the LM samples only. Gilts produced heavier (P < 0.05) HCW than bar- rows, whereas feeding RAC increased (P < 0.05) HCW over pigs fed diets devoid of RAC. Carcasses from gilts also had greater (P < 0.02) primal cut and lean cut (P < 0.01) yields than barrows, and dietary inclusion of 5 mg/kg of RAC increased (P < 0.05) total boneless cut and lean cut yields when compared with Carcass from pigs fed 0 or 7.4 mg/kg of RAC. Warner-Bratzler shear forces values were greater (P < 0.05) in the LM of gilts than barrows, but only juiciness scores were greater (P < 0.03) in LM chops from barrows than gilts. The LM from barrows had greater intramuscular lipid (P < 0.001) than the LM from gilts, and even though the LM from pigs fed 5 mg/kg of RAC had greater (P < 0.04) WBSF values than the LM from pigs fed 0 or 7.4 mg/kg of RAC, including RAC in the late-finishing diets for 21 or 28 d did not affect sensory panel rating or percentages of moisture and intramuscular lipid. In summary, addition of RAC in the late-finishing diet improved Carcass and primal cut yields when it was fed at 5 and 7.4 mg/kg without altering pork quality traits regardless of whether RAC was fed for 21 or 28 d.
L Majdoubmathlouthi - One of the best experts on this subject based on the ideXlab platform.
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effect of concentrate level and slaughter body weight on growth performances Carcass traits and Meat quality of barbarine lambs fed oat hay based diet
Meat Science, 2013Co-Authors: L Majdoubmathlouthi, B Said, K KraiemAbstract:Abstract This study was conducted to evaluate concentrate level (CL) and slaughter body weight (SW) effects on growth performances, Carcass traits and Meat quality of Barbarine lambs. Twenty-four weaned male lambs (23.1 kg), receiving an oat-hay based diet, were allotted into two groups. The LCL group received low concentrate level (300 g) and the HCL group received high concentrate level (600 g). Lambs were slaughtered at two prefixed weights (35 and 42 kg). For each group and each weight, six lambs were slaughtered. Lambs from HCL group had higher ADG, Carcass yields, Carcass compactness and subcutaneous fat thickness, and lower Carcass Meat proportion. CL increase did not affect Meat pH, Meat and fat color, chemical and fatty acid composition. Late slaughtering improved Carcass yields and increased Carcass adiposity. However, it did not affect Carcass Meat proportion and shoulder tissue composition. SW had effect on Meat color and fatty acid composition.
Dean R Zimmerman - One of the best experts on this subject based on the ideXlab platform.
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duration of feeding conjugated linoleic acid influences growth performance Carcass traits and Meat quality of finishing barrows
Journal of Animal Science, 2002Co-Authors: Bryon Robert Wiegand, J C Sparks, F C Parrish, Dean R ZimmermanAbstract:Conjugated linoleic acid (CLA) was fed to growing-finishing barrows (n = 92) at 0.75% of the diet. A commercial CLA preparation (CLA 60) containing 60% CLA isomers was included at 1.25% to provide 0.75% CLA in the diet. The inclusion of CLA in diets was initiated at various BW and fed until slaughter. Growth, Carcass, Meat quality, physical, chemical, and sensory data were collected and analyzed. Treatments T1, T2, T3, and T4 included the last 0, 29, 56 and 87 kg, respectively, of weight gain before slaughter. Average daily gain and feed intake were not affected (P ≥ 0.06) by CLA, but gain:feed responded quadratically (P = 0.05), over the entire BW gain (28 to 115 kg) with pigs of T2 and T3 having the greatest gain:feed. Loin muscle area increased (P = 0.01) linearly with increasing weight gain while fed CLA, and 10th rib, first rib, and last rib fat depth decreased (P ≤ 0.05) linearly. Subjective quality measures on loin muscles increased linearly for marbling (P 0.05) by feeding CLA. Increased gain:feed, increased loin muscle area, decreased fat depth, and improvements in marbling and firmness with CLA feeding could result in improved profitability of pork production systems.
D M Fernandezduenas - One of the best experts on this subject based on the ideXlab platform.
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Carcass Meat quality and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride paylean
Journal of Animal Science, 2008Co-Authors: D M Fernandezduenas, A J Myers, S M Scramlin, C W Parks, S N Carr, J Killefer, F K MckeithAbstract:Carcass characteristics, Meat quality traits, and sensory attributes were evaluated in late- finishing barrows and gilts, weighing between 100 to 130 kg of BW, fed 0, 5, or 7.4 mg/kg of ractopamine hydrochloride (RAC) for the final 21 to 28 d before slaughter. Carcass data were collected from Carcasses from barrows and gilts (n = 168), and all primal cuts from the right sides of these Carcasses were fabricated to calculate primal yields as a percentage of the HCW. Subjective (National Pork Producers Council and Jap- anese) color, firmness, and marbling scores were deter- mined on the LM of each loin and the semimembra- nosus muscle (SM) of the ham, whereas the moisture, extractable lipid, Warner-Bratzler shear force (WBSF), and trained sensory evaluations (juiciness, tenderness, and pork flavor) were measured on the LM samples only. Gilts produced heavier (P < 0.05) HCW than bar- rows, whereas feeding RAC increased (P < 0.05) HCW over pigs fed diets devoid of RAC. Carcasses from gilts also had greater (P < 0.02) primal cut and lean cut (P < 0.01) yields than barrows, and dietary inclusion of 5 mg/kg of RAC increased (P < 0.05) total boneless cut and lean cut yields when compared with Carcass from pigs fed 0 or 7.4 mg/kg of RAC. Warner-Bratzler shear forces values were greater (P < 0.05) in the LM of gilts than barrows, but only juiciness scores were greater (P < 0.03) in LM chops from barrows than gilts. The LM from barrows had greater intramuscular lipid (P < 0.001) than the LM from gilts, and even though the LM from pigs fed 5 mg/kg of RAC had greater (P < 0.04) WBSF values than the LM from pigs fed 0 or 7.4 mg/kg of RAC, including RAC in the late-finishing diets for 21 or 28 d did not affect sensory panel rating or percentages of moisture and intramuscular lipid. In summary, addition of RAC in the late-finishing diet improved Carcass and primal cut yields when it was fed at 5 and 7.4 mg/kg without altering pork quality traits regardless of whether RAC was fed for 21 or 28 d.