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R esearch
(Published online:
28-06-2015)
18.
Effect of feeding sugarcane press mud on
carcass traits and meat quality characteristics of lambs -
Ranjan Kumar, Subodh Kumar Saha and Sanjod Kumar Mendiratta
Veterinary World, 8(6): 793-797
doi:
10.14202/vetworld.2015.793-797
Ranjan
Kumar:
Division of Animal Nutrition, Centre of Advance Faculty Training
in Animal Nutrition, Indian Veterinary Research
Institute,
Izatnagar, Bareilly, Uttar Pradesh, India; ranjanvetkvkmuz@gmail.com
Subodh
Kumar Saha:
Division of Animal Nutrition, Centre of Advance Faculty Training
in Animal Nutrition, Indian Veterinary Research
Institute,
Izatnagar, Bareilly, Uttar Pradesh, India; subodhksaha@yahoomail.com
Sanjod
Kumar Mendiratta: Division of Livestock Products Technology,
Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar
Pradesh, India;
mendiratta_65@yahoo.co.in
Received: 11-03-2015, Revised: 20-05-2015, Accepted: 28-05-2015,
Published online: 28-06-2015
Corresponding author:
Ranjan Kumar, e-mail: ranjanvetkvkmuz@gmail.com
Citation:
Kumar R, Saha SK,
Mendiratta SK (2015) Effect of feeding sugarcane press mud on
carcass traits and meat quality characteristics of lambs,
Veterinary World 8(6): 793-797.
Abstract
Aim:
To explore the possibilities of feeding unconventional
agro-industrial byproduct for livestock production. Sugarcane
press-mud (SPM), is a byproduct derived from sugarcane industry,
which is rich in protein as well as minerals. The effects of
dietary inclusion of SPM at different levels on the carcass
characteristics of lambs were evaluated.
Materials and Methods: SPM was incorporated in concentrate
mixture at different levels 0% (SP 0 -
concentrate mixture without SPM [Control diet]), 10% (SP10
- concentrate mixture containing 10% SPM) and 20%
(SP20 - concentrate mixture containing 20%
SPM). The concentrate mixtures were fed along with wheat straw for
180 days. At the end of the experimental period, six lambs per
group were slaughtered to evaluate carcass and meat quality
characteristics.
Results: No significant difference was observed in dressing
percentage on pre-slaughter weight or empty body weight basis of
lambs fed different levels of SPM incorporated diets. Likewise
carcass weight, carcass length, and wholesale cuts appeared to
have similar values among groups. The yield of visceral organs,
chemical composition, and sensory attributes were not
statistically affected by inclusion of SPM in the diets except
juiciness of control group meat was significantly (p<0.05) higher
than treatment group (SP 20).
Conclusion: The SPM can be incorporated in the diet of lambs
up to the level of 20% without affecting the carcass
characteristics of lambs.
Keywords: carcass characteristics, lambs,
sensory attributes, sugarcane press-mud.
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