Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture
The objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Kat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/11/10/942 |
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| author | José Felipe Orzuna-Orzuna Griselda Dorantes-Iturbide Alejandro Lara-Bueno Germán David Mendoza-Martínez Luis Alberto Miranda-Romero Rufino López-Ordaz Pedro Abel Hernández-García |
| author_facet | José Felipe Orzuna-Orzuna Griselda Dorantes-Iturbide Alejandro Lara-Bueno Germán David Mendoza-Martínez Luis Alberto Miranda-Romero Rufino López-Ordaz Pedro Abel Hernández-García |
| author_sort | José Felipe Orzuna-Orzuna |
| collection | DOAJ |
| description | The objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Katahdin lambs (23.27 ± 1.23 kg body weight (BW)) were housed in individual pens and were assigned to four treatments (<i>n</i> = 9) with different doses of HM: 0 (CON), 1 (HM1), 2 (HM2) and 3 (HM3) g of HM kg<sup>−1</sup> of DM for 56 days. Data were analysed as a completely randomized design using the MIXED and GLM procedures of statistical analysis system (SAS), and linear and quadratic effects were tested to evaluate the effects of the HM level. DM digestibility decreased in lambs fed HM3 (<i>p</i> < 0.05). There was no effect of HM on daily weight gain, dry matter intake, final BW, feed conversion, carcass characteristics, colour (L* and a*) and meat chemical composition. Meat pH, cooking loss and drip loss increased linearly (<i>p</i> < 0.05) when the HM dose was increased. The Warner-Bratzler shear force (WBSF) of meat was lower (<i>p</i> < 0.05) in lambs fed HM3. In conclusion, dietary inclusion of 3 g HM kg<sup>1</sup> of DM improves meat tenderness. However, high doses of HM in the diet may decrease the digestibility of DM and increase the cooking loss and drip loss of lamb meat during the final fattening period. |
| first_indexed | 2024-03-10T06:48:02Z |
| format | Article |
| id | doaj.art-3b39a8add3594d4484297802dc88c1e3 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-10T06:48:02Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-3b39a8add3594d4484297802dc88c1e32023-11-22T17:04:35ZengMDPI AGAgriculture2077-04722021-09-01111094210.3390/agriculture11100942Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal MixtureJosé Felipe Orzuna-Orzuna0Griselda Dorantes-Iturbide1Alejandro Lara-Bueno2Germán David Mendoza-Martínez3Luis Alberto Miranda-Romero4Rufino López-Ordaz5Pedro Abel Hernández-García6Departamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, MexicoDepartamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, MexicoDepartamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, MexicoDepartamento de Producción Agrícola Y Animal, Unidad Xochimilco, Universidad Autónoma Metropolitana, Mexico City CP 04960, MexicoDepartamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, MexicoDepartamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, MexicoCentro Universitario UAEM Amecameca, Universidad Autónoma Del Estado De México, Amecameca CP 56900, MexicoThe objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Katahdin lambs (23.27 ± 1.23 kg body weight (BW)) were housed in individual pens and were assigned to four treatments (<i>n</i> = 9) with different doses of HM: 0 (CON), 1 (HM1), 2 (HM2) and 3 (HM3) g of HM kg<sup>−1</sup> of DM for 56 days. Data were analysed as a completely randomized design using the MIXED and GLM procedures of statistical analysis system (SAS), and linear and quadratic effects were tested to evaluate the effects of the HM level. DM digestibility decreased in lambs fed HM3 (<i>p</i> < 0.05). There was no effect of HM on daily weight gain, dry matter intake, final BW, feed conversion, carcass characteristics, colour (L* and a*) and meat chemical composition. Meat pH, cooking loss and drip loss increased linearly (<i>p</i> < 0.05) when the HM dose was increased. The Warner-Bratzler shear force (WBSF) of meat was lower (<i>p</i> < 0.05) in lambs fed HM3. In conclusion, dietary inclusion of 3 g HM kg<sup>1</sup> of DM improves meat tenderness. However, high doses of HM in the diet may decrease the digestibility of DM and increase the cooking loss and drip loss of lamb meat during the final fattening period.https://www.mdpi.com/2077-0472/11/10/942fattening lambsaponinsbioactive compoundsmutton tenderness |
| spellingShingle | José Felipe Orzuna-Orzuna Griselda Dorantes-Iturbide Alejandro Lara-Bueno Germán David Mendoza-Martínez Luis Alberto Miranda-Romero Rufino López-Ordaz Pedro Abel Hernández-García Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture Agriculture fattening lamb saponins bioactive compounds mutton tenderness |
| title | Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture |
| title_full | Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture |
| title_fullStr | Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture |
| title_full_unstemmed | Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture |
| title_short | Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture |
| title_sort | productive performance carcass traits and meat quality in finishing lambs supplemented with a polyherbal mixture |
| topic | fattening lamb saponins bioactive compounds mutton tenderness |
| url | https://www.mdpi.com/2077-0472/11/10/942 |
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