Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat

This experiment investigated the effect of olive cake in the feed of weaned Pramenka lambs on their daily gain, carcass traits and on the chemical composition of different groups of muscles. Forty-five male lambs were divided into three groups with 15 lambs each and fed separately for 50 days. The c...

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Veröffentlicht in:	Czech Journal of Animal Science 2007-02, Vol.52 (2), p.31-36
Hauptverfasser:	Mioc, B.,University of Zagreb (Croatia). Dept. of Animal Science, Pavic, B.,University of Zagreb (Croatia). Dept. of Animal Science, Vnucec, I.,University of Zagreb (Croatia). Dept. of Animal Science, Prpic, Z.,University of Zagreb (Croatia). Dept. of Animal Science, Kostelic, A.,University of Zagreb (Croatia). Dept. of Animal Science, Susic, V.,University of Zagreb (Croatia). Dept. of Animal Husbandry
Format:	Artikel
Sprache:	eng
Schlagworte:	ABATS ACEITUNA AGNEAU ALIMENT COMPOSE POUR ANIMAUX ALIMENTACION DE LOS ANIMALES ALIMENTATION DES ANIMAUX ANIMAL FEEDING ANIMAL NUTRITION ASH CONTENT BODY WEIGHT CALIDAD CARBOHIDRATOS CARBOHYDRATES carcass traits CARNE DE CORDERO CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPOUND FEEDS CONTENIDO DE CENIZA CONTENIDO DE HUMEDAD CONTENIDO DE LIPIDOS CONTENIDO PROTEICO CORDERO CORVEJON (CARNE) DRESSING PERCENTAGE ENGORDE ENGRAISSEMENT EPAULE ESPALDA FATTENING GAIN DE POIDS GANANCIA DE PESO GLUCIDE http://www.fao.org/aos/agrovoc#c_12926 http://www.fao.org/aos/agrovoc#c_1300 http://www.fao.org/aos/agrovoc#c_15846 http://www.fao.org/aos/agrovoc#c_15996 http://www.fao.org/aos/agrovoc#c_1794 http://www.fao.org/aos/agrovoc#c_1796 http://www.fao.org/aos/agrovoc#c_25402 http://www.fao.org/aos/agrovoc#c_27925 http://www.fao.org/aos/agrovoc#c_2817 http://www.fao.org/aos/agrovoc#c_32430 http://www.fao.org/aos/agrovoc#c_4162 http://www.fao.org/aos/agrovoc#c_4163 http://www.fao.org/aos/agrovoc#c_4254 http://www.fao.org/aos/agrovoc#c_429 http://www.fao.org/aos/agrovoc#c_4360 http://www.fao.org/aos/agrovoc#c_4672 http://www.fao.org/aos/agrovoc#c_4886 http://www.fao.org/aos/agrovoc#c_5324 http://www.fao.org/aos/agrovoc#c_6251 http://www.fao.org/aos/agrovoc#c_6400 http://www.fao.org/aos/agrovoc#c_665 http://www.fao.org/aos/agrovoc#c_7047 http://www.fao.org/aos/agrovoc#c_8350 JARRET LAMB MEAT LAMBS LEGS (MEAT) LIPID CONTENT meat chemical composition MEAT CUTS MEAT YIELD MENUDOS MOISTURE CONTENT NUTRICION ANIMAL NUTRITION ANIMALE OFFAL OIL MILL BYPRODUCTS OLIVE olive cake OLIVES PESO CORPORAL PIECE DE VIANDE PIENSOS COMPUESTOS PIEZAS DE CARNE POIDS CORPOREL pramenka lambs PROTEIN CONTENT QUALITE QUALITY RENDEMENT A L'ABATTAGE RENDEMENT EN VIANDE RENDIMIENTO CARNICO RENDIMIENTO EN CANAL SIN DESOLLAR SHOULDERS SOUS-PRODUIT D'HUILERIE SUBPRODUCTOS ACEITEROS TENEUR EN CENDRES TENEUR EN EAU TENEUR EN LIPIDES TENEUR EN PROTEINES VIANDE D'AGNEAU WEIGHT GAIN
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Beschreibung
Zusammenfassung:	This experiment investigated the effect of olive cake in the feed of weaned Pramenka lambs on their daily gain, carcass traits and on the chemical composition of different groups of muscles. Forty-five male lambs were divided into three groups with 15 lambs each and fed separately for 50 days. The control group was fed a commercial concentrate, while two experimental groups were fed a concentrate with the addition of 15% and 30% olive cake, respectively. The results showed that the high level of olive cake inclusion (30%) significantly decreased weight gains, final weight, empty carcass weight and dressing percentage. The olive cake resulted in a significantly higher proportion of stomach and intestines in the carcass compared with the control. The content of fat, proteins and dry matter in all the analyzed groups of muscles was lowest in the carcasses of lambs fed olive cake. The addition of 15% of olive cake to the concentrate had no significant negative effect on weight gains, carcass weight and dressing percentage of lambs.
ISSN:	1212-1819 1805-9309
DOI:	10.17221/2261-cjas