Skip to main content Accessibility help
×
Home

Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality

  • Y. Ben Abdelmalek (a1) (a2), S. Smeti (a1), I. Mekki (a1), H. Hajji (a3), I. Essid (a2) and N. Atti (a1)...

Abstract

The cull ewes represent an important part of sheep flock. However, this category of animal is often submitted to under nutrition leading to poor BW and skeletal carcasses. Their rehabilitation using a high energy diet can be an alternative to improve their body condition. The objective of this experiment was to study the BW gain and carcass characteristics of Barbarine cull ewes using rosemary (Rosmarinus officinalis L.) distillation residues (RR) and extruded linseed. For this, 28 ewes above 6 years old and 33±0.5 kg of BW were divided into four groups: CCC was fed 500 g of barley-straw with concentrate, RCC received 300 g of straw and 200 g of RR as basal diet with concentrate; whereas two other groups received the experimental concentrate, containing 10% of linseed, with 500 g of straw for CLC and 300 g of straw plus 200 g of RR for RLC group. At the end of experiment (90 days), all animals were slaughtered. For all ewes, the daily concentrate intake averaged 700 g; the average daily gain was 131 g and the slaughter BW 43.4 kg without significant difference between groups. Neither basal diet nor concentrate type did affect the carcass’ weight, yield and composition. In addition, the organ’s proportions were similar for all groups. The RR intake slightly improved muscle’s protein content (P=0.03) and tended to decrease initial pH (P=0.06) and to increase meat redness (P=0.06), whereas linseed concentrate had no effect on meat color and its chemical composition. The subcutaneous fat color and firmness score relived a good quality trade for carcasses from all diets, in spite of higher yellowness and lower firmness recorded for linseed diet (P<0.05), which were moderately improved by rosemary combination with linseed. To conclude, the Barbarine cull ewes could gain up to 120 g/day in BW. The used diets permitted this BW gain without undesirable effects on carcass characteristics and meat quality. However, the study of meat fatty acid profile and antioxidant status should continue.

Copyright

Corresponding author

E-mail: sam_fsb@live.fr

References

Hide All
Atti, N, Bocquier, F and Khaldi, G 2004. Performances of fat-tailed Barbarine sheep in its environment: adaptive capacity to alternation of underfeeding and re-feeding periods. A review. Animal Research 53, 165176.
Atti, N, Methlouthi, N, Saidi, C and Mahouachi, M 2013. Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs. Journal of applied animal research 41, 404409.
Atti, N, Salem, HB and Priolo, A 2003. Effects of polyethylene glycol in concentrate or feed blocks on carcass composition and offal weight of Barbarine lambs fed Acacia Cyanophylla Lind L. foliage. Animal Research 52, 363375.
Bas, P, Berthelot, V, Pottier, E and Normand, J 2007. Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids. Meat Science 77, 678688.
Bhatt, RS, Sahoo, A, Shinde, AK and Karim, SA 2013. Change in body condition and carcass characteristics of cull ewes fed diets supplemented with rumen bypass fat. Livestock Science 157, 132140.
Bhatt, RS, Soren, NM, Sahoo, A and Karim, SA 2012. Level and period of re-alimentation to assess improvement in body condition and carcass quality in cull ewes. Tropical animal health and production 45, 167176.
Boccard, R and Dumont, BL 1960. Etude de la production de la viande chez les ovins. Relations entre la composition anatomique des différentes régions corporelles de l’agneau. Annales de zootechnie 25, 95110.
Calnan, HB, Jacob, RH, Pethick, DW and Gardner, GE 2014. Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity. Meat Science 96, 10491057.
Carrasco, S, Ripoll, G, Sanz, A, Álvarez-Rodríguez, J, Panea, B, Revilla, R and Joy, M 2009. Effect of feeding system on growth and carcass characteristics of Churra Tensina light lambs. Livestock Science 121, 5663.
Crouse, JD, Ferrell, CL, Field, RA, Busboom, JR and Miller, GJ 1982. The relationship of fatty acid composition and carcass characteristics to meat flavor in lamb 1. Journal of food quality 5, 203214.
Field, RA, Prasad, VSS and Riley, ML 1987. Characteristics of lean from culled breeding ewes. Journal of Animal Science 64, 16481649.
Food and Agriculture Organisation 2012. World agriculture towards 2030/2050: the 2012 revision. FAO of the United Nations, Rome, Italy.
Fruet, APB, Stefanello, FS, Júnior, AGR, de Souza, ANM, Tonetto, CJ and Nörnberg, J L 2016. Whole grains in the finishing of culled ewes in pasture or feedlot: performance, carcass characteristics and meat quality. Meat Science 113, 97103.
Hajji, H, Smeti, S, Ben Hamouda, M and Atti, N 2016. Effect of protein level on growth performance, non-carcass components and carcass characteristics of young sheep from three breeds. Animal Production Science 56, 21152121.
INRA 1978. Principes de la nutrition et de l‘alimentation des ruminants - Besoins des animaux - Valeur nutritive des aliments (ed. R Jarrige), 597 p. INRA Publications, Versailles, France.
Karaca, S, Yılmaz, A, Kor, A, Bingöl, M, Cavidoğlu, İ and Ser, G 2016. The effect of feeding system on slaughter-carcass characteristics, meat quality and fatty acid composition of lambs. Archives Animal Breeding 59, 121129.
Khliji, S, Van de Ven, R, Lamb, TA, Lanza, M and Hopkins, DL 2010. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Science 85, 224229.
Landau, S, Molle, G, Fois, N, Friedman, S, Barkai, D, Decandia, M, Cabiddu, A, Dvash, L and Sitzia, M 2005. Safflower (Carthamus tinctorius L.) as a novel pastures species for dairy sheep in the Mediterranean conditions of Sardinia and Israel. Small Ruminant Research 59, 239249.
Mahouachi, M and Atti, N 2005. Effects of restricted feeding and re-feeding of Barbarine lambs: intake, growth and non-carcass components. Animal Science 81, 305312.
Mendizabal, JA, Thériez, M, Bas, P, Normand, J, Aurousseau, B and Purroy, A 2004. Fat firmness of subcutaneous adipose tissue in intensively reared lambs. Small Ruminant Research 53, 173180.
Moloney, AP, Kennedy, C, Noci, F, Monahan, FJ and Kerry, JP 2012. Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds. Meat Science 92, 17.
Morán, L, Rodríguez-Calleja, JM, Bodas, R, Prieto, N, Giráldez, FJ and Andrés, S 2012. Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs. Meat science 90, 789795.
Nieto, G, Díaz, P, Bañón, S and Garrido, MD 2010. Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): influence on lamb meat quality. Meat Science 84, 2329.
Nieto, G, Estrada, M, Jordán, MJ, Garrido, MD and Bañón, S 2011. Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions. Food Chemistry 124, 14231429.
Nourozi, M, Abazari, M, Raisianzadeh, M, Mohammadi, M and ZareShahne, A 2008. Effect of terbutaline and metaproterenol (two beta-adrenergic agonists) on performance and carcass composition of culled Moghani ewes. Small Ruminant Research 74, 7277.
Prache, S and Theriez, M 1999. Traceability of lamb production systems: carotenoids in plasma and adipose tissue. Animal Science 69, 2936.
Ruiz-Ramos, J, Chay-Canul, AJ, Ku-Vera, JC, Magaña-Monforte, JG, Gómez-Vázquez, A and Cruz-Hernández, A 2015. Carcass and non-carcass components of Pelibuey ewes subjected to three levels of metabolizable energy intake. Ecosistemas y Recursos Agropecuarios 3, 2131.
Sents, AE, Walters, LE and Whiterman, JV 1982. Performance and carcass characteristics of ram lambs slaughtered at different weights. Journal of Animal Science 55, 13601369.
Smeti, S, Atti, N, Mahouachi, M and Munoz, F 2013. Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat. Small Ruminant Research 113, 340345.
Wachira, AM, Sinclair, LA, Wilkinson, RG, Enser, M, Wood, JD and Fisher, AV 2002. Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue. British Journal of Nutrition 88, 697709.
Yagoubi, Y, Hajji, H, Smeti, S, Mahouachi, M, Kamoun, M and Atti, N 2018b. Growth performance, carcass and non-carcass traits and meat quality of Barbarine lambs fed rosemary distillation residues. Animal 1, 18.
Yagoubi, Y, Joy, M, Ripoll, G, Mahouachi, M, Bertolín, JR and Atti, N 2018a. Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. Meat science 136, 2329.

Keywords

Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality

  • Y. Ben Abdelmalek (a1) (a2), S. Smeti (a1), I. Mekki (a1), H. Hajji (a3), I. Essid (a2) and N. Atti (a1)...

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed