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

Downloads

Download data is not yet available.
Abstract
96
PDF
80

Downloads

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

License

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).