Effect of beef tallow on growth performance, carcass characteristics, meat composition, and lipid profile of growing lambs

Authors

  • Shahana Ahmed Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225
  • Jannatara Khatun Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225
  • Md. Manirul Islam Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225
  • Md. Kabirul Islam Khan Department of Genetics and Animal Breeding, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225
  • S. M. Niaz Mahmud Chars Livelihoods Program (funded by Department for International Development), CLP Office, Bogra-5800
  • Md. Abdullah Al Noman Department of Physiology Biochemistry & Pharmacology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225
  • Md. Zohorul Islam Department of Microbiology and Veterinary Public Health; Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225

Keywords:

Beef tallow, Carcass, Lamb, Lipid profile

Abstract

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 T2 group 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 T1 showed 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.

DOI: http://dx.doi.org/10.5455/javar.2015.b96

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Published

2015-09-07

How to Cite

Ahmed, S., Khatun, J., Islam, M. M., Khan, M. K. I., Mahmud, S. M. N., Al Noman, M. A., & Islam, M. Z. (2015). Effect of beef tallow on growth performance, carcass characteristics, meat composition, and lipid profile of growing lambs. Journal of Advanced Veterinary and Animal Research, 2(3), 346–352. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/24873

Issue

Vol. 2 No. 3 (2015)

Section

Original Articles

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