PSXIV-16 Performance, carcass, wholesale, and retail cuts yield of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

Lamb production in tropical areas is conducted under heat stress in extensive grazing conditions of naturalized pastures (NP). The average daily gain (ADG) and yields of hot (HCY) and cold (CCY) carcass, wholesale cuts (WSC); neck (N), shoulder (SL), ribs 5–12 (RIB), loin (LN) and leg (LG), and detail cuts (DTC); shoulder chops (SCH), french chops (FCH), ribs (RS), back leg (BL) and shanks (SH) of 12 lambs (X = 19.4 kg) rotationally grazed (3 d occupation and 24 d resting period) for 154 or 238 d were determined. The Lambs grazed >8 h NP, grass hay and water were offered ad libitum, 150 g/d of a supplement (12% CP), and mineral blocks. Weekly weights were used to determine ADG. Lambs were slaughtered at 22 (SW1) or 35 kg (SM2) to determine HCY and CCY, and WSC and DTC yield as % of cold carcass weight. Performance data was analyzed as a randomized experimental (CRD) design over time. Carcass and cut yields data were analyzed as a CRD with 6 replicates per treatment. Lambs fed during 238-d had similar ADG than those fed 154-d (68.14 vs.47.74 g/d). SW1 and SW2 had similar percentages of HCY (35.21 vs. 38.14) and CCY (34.48 vs. 37.40). The WSC as % of cold carcass weight, N (6.43 vs. 7.06), SL (29.95 vs. 30.20), RIB (16.10 vs. 16.95), LN (10.84 vs. 11.33) and LG (36.51 vs. 34.44) were similar for SW1 and SW2. Yield of SCH and SH was lower (P < 0.05) for SW1 (15.80 and 8.11) than SW2 (23.00 and 9.11), but FCH (8.49 vs. 8.57), RS (6.89 vs. 7.00) and BL (36.52 vs 34.45) were similar. In summary, lambs slaughtered at 35 kg improved the retail cut yield, but did not influence ADG, HCY, CCY, and WCY compared to lighter lambs.

Effects of Perilla (Perilla frutescens L.) Meal as Partial Replacement for Soybean Meal on Metabolizability, Performance, and Carcass Characteristics of Broilers

There is an ongoing search for novel protein sources suitable to replace soybean meal. The present study aimed to investigate the utility of cold-pressed perilla seed meal for broiler diets. Perilla meal was included at dietary levels of 0, 4, and 8 %. In the first experiment, apparent digestibility and metabolisability of nutrients were performed with 24 Cobb 500 broilers. In the second experiment, growth performance and carcass quality were investigated in 120 Cobb 500 broilers. The inclusion of perilla meal into the diet in an iso-nitrogenous way increased feed intake and metabolisability of nitrogen but decreased the digestibility of fat and fiber as well as the metabolisability of energy. The highest proportion of perilla meal enhanced the growth performance. Carcass weight and dressing percentage did not differ among groups. Proportions of total retail cuts and, among them, breast meat and thighs, were elevated by using perilla meal, especially at a level of 8 %. The proportion of abdominal fat declined with increasing levels of perilla meal. In conclusion, perilla meal turned out to be a valuable protein source in broiler nutrition. It also showed that part of the soybean meal could be replaced without risking adverse effects on growth performance and carcass quality.

The West African Dwarf Sheep II. Carcass Traits Mutton Quality

CARCASSES of thirty African Dwarf ewes had a yield of 42.5%, about 5 mm backfat thickness and a loin eye of about 8cm2 Primal cuts made up 85% of the carcass. The best carcasses came from ewes slaughtered between two and four years of age. Average composition of retail cuts was 66.5% muscle, 26.5% bone and 7.0% fat. Young ewes were superior to young rams both in dressing percent (yield) and primal cuts. The ewes dressed 44% as compared to 40%; their retail cuts contained 67% muscle and 26% bone against 65% and 28% respectively for rams. Compared with mutton sheep of the temperate zone the West African Dwarf stand only 4/5 as high and are 2/3 long, while weighing only 1/4 to 1/3 that of European sheep. Yet the leg, the preferred cut, was 36% of the dressed carcass is compared to European mutton.

SEASONAL AND ANNUAL VARIATIONS IN BODY WEIGHT AND CARCASS CHARACTERISTICS OF CATTLE IN THE SUDAN SAVANNA ZONE OF NIGERIA

Records kept by the Bauchi Meat Company, on 2,264 cattle slaughtered for meat, form 1982, were analysed to study the influence of season and year on the weight of the body, carcass, bone, wholesale and retail cuts, and dressing percentage. Bothe season and year showed significant (P < 0.01) influence on triats measured. Body weight was lowest during the rains (345.39 ± 3.00kg) increasing steadily thereafter to attain its highest peak (397.87 ± 3.30kg) in the hot-dry season. Body weight were similar in 1982 (370.63 ± 3.91kg) and 1984 (365.24 ± 2.39kg) but superior (P < 0.01) to that of 1983 (357.63 ± 2.61kg) Warm carcass weight was highest in the hot-dry season (217.11 ± 2.05kg) and lowest in the cod-dry season (181.64 ± 1.96kg). The annual values were similar for 1982 and 1984 but superior (P < 0.01) to that of 1983 (183.80 ± 1.43kg). The wholesale and retail cuts were heaviest in the hot-dry season. The dressing percentage was highest in the rainy season (56.13 ± 0.12%) and lowest (49.81 ± 0.21%) in the cold-dry season (P < 0.01). On annual basis carcasses dressed best in 1984. (55.26 ± 0.07%) and least (53.17 ± 0.12) in 1982. Studies such as this conducted through many season, years and even decades are valuable in functional planning.

Response of growing rabbits to graded levels of fermented and unfermented pineapple peel

Forty growing rabbits were allocated equally to five groups in a 2 x 3 factorial layout and caged individually for a 56-day trial period in hutches. They were used to compare the effects of two processing methods (unfermented and fermented) and three dietary replacement levels of Pineapple peel meal (PPM) at 0%, 12.5% and 25% of maize on weight for weight basis. Parameters evaluated during the trial period included: growth rate, feed intake, feed conversion ratio and feed cost. Results show that average daily weight gain (ADG) reduced (P<0.05) as dietary inclusion level of PPM increased, although rabbits fed PPM at 12.5% dietary inclusion level compared favourably (P>0.05) with those fed the control diet (0%). However, ADG of rabbits fed fermented PPM was statistically higher (P<0.05) than that recorded for rabbits fed unfermented PPM. No significant (P>0.05) difference was observed in daily feed intake of rabbits as a result of dietary inclusion level or processing type of PPM. Better (P<0.05) feed efficiency was recorded in rabbits fed PPM at 12.5% dietary inclusion level than those fed at 25%. Fermentation enhanced the nutritional value of feedstuff and also improved feed efficiency. Total feed cost reduced (P<0.05) by 21.39% when PPM was included in the diet at 25%. However, production result was not comparable with the control. But feeding fermented PPM at 12.5% inclusion level resulted in the best (P<0.05) economy of production. Processing type or dietary inclusion level of PPM had no significant (P>0.05) effect on dressing-out percentage of experimental animals. There were neither significant (P>0.05) effects of processing type nor dietary inclusion level on retail cuts of the rabbits fed the different experimental diets. In all feeding rabbits with diets containing fermented PPM up to 12.5% replacement level for maize optimum performance.

THE EFFECTS OF EXTRUDED CORNSOY AS PARTIAL REPLACEMENT FOR MAIZE AND GROUNDNUT MEAL IN WEANER-GROWER PIG RATIONS

Two feeding trials were conducted using sixteen Landrace x Large White cross-bred pigs to determine the effect of feeding extruded corn-soyabean diets on performance and carcass traits in growing pigs. Extruded corn-soyabean meal was used to replace full fat soyabean at 0 33.67 and 100% in a practical weaner and grower diets. Average 'feed intake was significantly (P<0.05) increased by the addition of corn-soyabean to the diets. Average daily gain and feed/gain were also improved (P<0.05) by Corn-soyabean diets. The use of extruded corn-soyabean meal had no significant effect on some retail cuts. However, certain carcass traits were affected (P<0.05). Corn-soyabean diets improved warm dressing percentage but lowered percent lean cuts (P<0.05).

Effect of fibre and digestible energy levels on retail cuts, gut characteristics and morphology of growing rabbits

The retail cuts, gut characteristics and morphology of rabbits fed with varying dietary fibre and digestible energy (DE) levels were measured in a 70-d feeding trial using 135 weaner rabbits. The experiment was designed as a 3 × 3 factorial arrangement of treatments having 3 levels of dietary fibre (low, optimum and high) and 3 levels of DE (low, optimum and high). The rabbits were allotted to 9 dietary groups consisting of 15 rabbits each. Main effect of fibre and DE showed that dressing out percentage (P < 0.05), chilled carcass weight (P < 0.05) and reference carcass weight (P < 0.01) increased with increasing inclusion levels of fibre. Rabbits fed with (430 – 456 g/kg NDF, 249 - 253 g/kg ADF) had the highest (P < 0.05) weights of thoracic cage, loins, hind part, small intestine, empty caecum and highest (P < 0.05) villus height in the duodenum and jejunum. Rabbits fed (10.5 – 11 MJ/kg) diets had the least (P < 0.05) chilled and reference carcass weight. Interaction effect of fibre and DE showed that rabbit fed (445.70g/kgNDF, 252.10g/kgADF and 8.01MJ/Kg) diet recorded the highest (P < 0.05) chilled carcass weight. Rabbit fed with low fibre (249 – 258 g/kg NDF, 149 - 157 g/kg ADF) diets not withstanding the level of DE had low (P < 0.05) chilled and reference carcass weight. The villus height of the duodenum and crypt depth of the jejunum increased (P < 0.05) with increasing level of dietary fibre irrespective of the level of digestible energy. In conclusion, feeding of (440.41 g/kg NDF, 250.09 g/kg ADF, 10.52MJ/kg) diets to rabbits favoured improved retail cuts, gut characteristics and gut morphology.

PSV-31 Influence of Hempseed Meal Supplementation on Fresh and Cooked Characteristics of Boer Cross Goats

Hempseed meal is byproduct of hemp oil production and is relatively high in fiber, fat, and protein, making it a potential feedstuff for ruminants. However, the impact this new byproduct could have on meat characteristics is unknown. The objective of the current study was to evaluate the impact of HSM on fresh and cooked characteristics of Spanish meat goat retail cuts. Forty Boer crossbred castrated male goats were randomly allocated to one of four diets (n = 10; 0, 10, 20 or 30%) containing HSM which originated from the manufacturing industry of hemp oil. Goats were provided 2 kg of diet daily that contained varying levels of HSM in addition to ad-libitum access to water throughout the study. Following a 60-day feeding period goats were harvested at the Lambert-Powell Meats Laboratory located at Auburn University. After chilling for 12 h at 0°C, carcass measurements were collected prior to carcass fabrication. Goat carcasses were fabricated into wholesale cuts of the shoulder, rack, loin and leg. Paired loins and legs were sliced into 2.54-cm-thick chops, vacuum packaged, and assigned to cook yield, instrumental fresh color, and instrumental tenderness and frozen at -23°C until all laboratory analysis could be completed. The use of HSM did not alter cooking yield in either the goat loin or leg chop (P &gt; 0.05) regardless of inclusion percentage within the diet. Furthermore, Warner-Bratzler shear force (WBSF) did not differ (P &gt; 0.05) with increasing inclusion rates of HSM for either the loin or leg chops. Instrumental color for lightness (L*) or yellowness (b*) did not differ (P &gt; 0.05) across diet treatments for either the loin or leg chops. These findings suggest that the inclusion of HSM within the diet of Boer cross goats did not alter fresh or cooked meat characteristics in either the loin or leg chops.