Effect of probiotic supplementation on carcass traits and meat quality of Malpura lambs
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Title |
Effect of probiotic supplementation on carcass traits and meat quality of Malpura lambs
Not Available |
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Creator |
YP Gadekar
AK Shinde A Sahoo SA Karim |
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Subject |
Carcasstraits
Malpuralambs Meatquality Probiotic Saccharomyces cerevisae. |
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Description |
Not Available
Sixteen Malpura lambs were equally divided into four groups and supplemented with different doses of Saccharomyces cerevisae culture (3.6x109 cells/ml) as 0 (control), 0.5 (T,), 1.0 (T2) and 1.5 ml/kg body wt (T3) at 13–14 days of age. Lambs were slaughtered at the age of 180 days to assess carcass attributes and meatquality. Average pre-slaughterweights for control, T, T2and T3 were 21.90±2.53, 19.65±1.04, 25.20±1.46 and 24.20±3.54kg, respectively. Dressing yield on empty live weight (ELW) ranged from 54 to 57%. Loin eye area was comparable (9.29–11.65 cm2). Average lean, fat and dissected bone contents, in carcass were 56–58, 12–16 and 25–28%, respectively. Meat: bone ratio was comparable (2.01–2.29). Lean: fat ratio ranged from 3.70–5.15. The cooking losses and water holding capacity were 30–40 and 85–88%, respectively. The study suggested that supplementation of S. cerevisae culture to growing Malpura lambs did not have any effect on growth, carcass traits and meat quality. Not Available |
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Date |
2021-06-11T05:11:02Z
2021-06-11T05:11:02Z 2015-10-01 |
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Type |
Article
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Identifier |
Not Available
0971-9857 http://krishi.icar.gov.in/jspui/handle/123456789/47252 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Indian Society for Sheep and Goat Production and Utilization
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