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Effect of Beef Tallow on Growth Performance, Carcass Characteristics, Meat Composition, and Lipid Profile of Growing Lambs

Shahana Ahmed
Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh;

Mrs. Jannatara Khatun
Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh;

Md. Manirul Islam
Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh;

Md. Kabirul Islam Khan
Department of Genetics and Animal Breeding, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh;

S. M. Niaz Mahmud
Chars Livelihoods Program (funded by Department for International Development), CLP Office, Bogra-5800, Bangladesh;

Md. Abdullah Al Noman
Department of Physiology Biochemistry & Pharmacology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh;

Md. Zohorul Islam
Department of Microbiology and Veterinary Public Health; Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh.

Abstract/ Executive Summary:

The objective of this study was to investigate the effect of diets with inclusion of beef tallow on growth, and carcass characteristics, meat quality, and lipid profile in growing lambs. The experiment was conducted with 15 lambs for 63 days. The lambs were randomly allotted into three dietary treatments (T₀, T₁, and T₂) with five animals in each group; T₀ (control diet without beef tallow), T₁ (diet with 2% beef tallow), and T₂ (diet with 4% beef tallow). The body weight and feed conversion ratio (FCR) were significantly (P<0.05) increased in T₁ group as compared to other groups. Dressing percentages of warm carcass in T₀, T₁ and T₂group were 43.93, 42.87 and 44.05%, respectively. There were no significant differences (P>0.05) on meat quality and chemical composition among the three dietary groups. Group T₁showed the highest increase of cholesterol concentration (11.5%) at the end of experiment, but serum triglyceride concentration was not significantly (P>0.05) correlated with any of the three dietary groups. To sum up, the use of beef tallow at 2% level in lamb diet can increase their performance without having any deleterious effect on carcass, meat quality and lipid profile.

Keywords: Beef tallow, Carcass, Lamb, Lipid profile

Location: The experiment was conducted at the Sheep and Goat Field Research Laboratory under the Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University (CVASU), Chittagong, Bangladesh

Start Date: 00-04-2012

End Date: 00-06-2012

Program Area: Animal Health and Management

Commodity: Sheep

Objectives:

To investigate the effect of supplementing beef tallow on growth, and carcass characteristics, meat quality, and lipid profile of growing lambs.

Methodology:

The experimental lambs were purchased from local market at the age between three to four months and the average body weights of about 10-kg. All experimental sheep’s were male. The lambs were allowed for 15 days to be adapted with local environment prior to onset of the study. Lambs were equally and randomly divided and distributed into three dietary treatment groups; control group without beef tallow (T₀), diet with 2% beef tallow (T₁), and diet with 4% beef tallow (T₂). Each dietary group consisted of five lambs. Beef tallow was incorporated with the replacement of broken corn, soybean meal and part of the mustard oil cake. Same proportion of crude protein (isonitrogenous) was maintained in each diet. Animals were grazed equally 9 h every day in experimental grazing field and allowed to 300 g concentrate mixture daily.

Feed intake and body weights were recorded on 7 days interval. Growth performance was evaluated by live weight gain, feed intake and feed conversion ratio (FCR). Experimental animals were sacrificed after 63 days of feeding trial to determine yield and quality of meat. Carcass characteristics was evaluated by means of dressing percentage, yield of primal cuts, hot carcass weight, visceral organs (liver, lung, kidney, heart and spleen), head, gut, caul and visceral fat, total edible fat (carcass, viscera and visceral fat), total saleable (edible plus skin) weight, fat thickness at 12^th rib (mm) and color of meat. The composition of meat in three dietary groups was compared by estimating moisture, ash, crude protein, ether extract and crude fiber, as per the methods described by Association of Analytical Communities.

Blood sample was collected from experimental animal at beginning and at the end of the study. Any change in plasma lipid concentration was investigated by estimating total cholesterol (Tch), Triglycerides (TG), High Density Lipoprotein (HDL) and Low Density Lipoprotein (LDL). Enzymatic colorimetric test kits were used to assay the blood plasma concentration of Tch, TG and HDL.

The collected data were tabulated and edited in Microsoft Excel. The data were analyzed using SPSS (Ver. 11.5). The parametric ANOVA through Completely Randomized Design (CRD) were used to obtain the least square means with standard error of all parameters. The value was converted to percentage of live weights prior to statistical analysis. The mean differences were compared using least significant difference test at 5% and 1% level of significance.

Source of Information: J. Adv. Vet. Anim. Res., 2(3): 346-352, Available at- http://bdvets.org/JAVAR, Volume 2 Issue 3 (September 2015)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It can be concluded that the use of beef tallow at 2% level in sheep diet improves growth performances. The beef tallow has no deleterious effect on the palatability of sheep diet. The best production results concerning gain and feed conversion ratio is obtained in T₁ dietary group. Therefore, it is suggested that 2% beef tallow in a diet supplemented with concentrate can improve growth rate of growing lamb, and it can be included in sheep fattening ration. However, more detailed investigation is required considering large number of animals and longer time experimentation before making a final recommendation.

Knowledge Management: Journal