The Nutritional Effect of Incorporating Different Percentages of Pistachio By-products Silages into the Diet of Sheep on the Quantitative and Qualitative Characteristics of Meat
Subject Areas : food science
1 - Assistant Professor of the Department of Animal Processing, Animal Science Research
Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization
(AREEO), Karaj, Iran.
2 - Assistant Professor of the Animal Science Department, Faculty of Veterinary Medicine, Semnan University , Semnan, Iran.
Keywords: Lamb meat, Characteristics, chemical, Ensiled Pistachio Residues, Physical,
Abstract :
The effect of incorporation of ensiled pistachio residues (EPR) into the diet of sheep on the quality of mutton was investigated. Twelve male lambs at 6 months of age and average weight of 35.9±1.21 Kg, were divided into four groups (0, 33, 66 and 100 % EPR) and fed for 90 days in a completely randomized design. After fattening period, the lambs were slaughtered and dry matter, protein, fat, ash, NPN and minerals (Ca, P, Mg, K, Mn, Cu, Zn and Fe) of meat were measured. The functional properties of mutton (pH, WBC, texture, cooking loss and OD) and sensory attributes were determined. The results showed that feeding lambs with EPR, there was no significant difference in the meat traits, however meat fats in the treatments were lower in comparison to the control and the lowest amount of fat was obtained in group of the lambs fed with EPR at 66 %. The Zn and Fe of mutton was increased by addition of EPR and the highest amount was obtained in 100 % diet. The results indicated that addition of ensiled pistachio by-products to the diet of lambs improved the quality and nutritional value of mutton compared to the control samples received a standard diet. Therefore, it may be suggested that the use of EPR in sheep diet.
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