title: Effects of increasing amount of dietary Prosopis laevigata pods on performance, meat quality and fatty acid profile in growing lambs.
abstract: A study with finishing lambs assessed the effect of dietary inclusion of Prosopis laevigata pods (PLPs) on performance, carcass characteristics, meat traits and fatty acid profile of subcutaneous fat. Twenty-one Rambouillet lambs (27.0 ± 3.0 kg BW) were assigned to one of three experimental diets with 0, 150 and 300 g PLP/kg DM. Evaluation of growth performance lasted 49 days. The experimental design was completely randomized and analysed with a mixed model. Lambs fed diets with 0, 150 and 300 g PLP had similar growth performance. Lambs fed diets with 300 g PLP/kg DM had better (p < 0.05) carcass yield and classification, less (p < 0.05) fat deposition and lower lightness (L*) value (p < 0.05) in meat than lambs fed diets with 0 and 150 g PLP/kg DM. Saturated fatty acids (palmitic and stearic) decreased (p < 0.05) and unsaturated fatty acids (oleic and linoleic) increased (p < 0.05) in subcutaneous fat of lambs fed diets with 150 and 300 g pods as compared with lambs not fed PLP. Prosopis laevigata pods are a safe feedstuff that can replace a third of conventional ingredients and reduce feed costs in growing lambs. Addition of PLP reduced (p < 0.05) total feed cost by 21%.
authors.affiliation: Facultad de Agronomía y Veterinaria, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México.
authors.forename: L O
authors.initials: LO
authors.lastname: Negrete
authors.affiliation: Centro de Biociencias, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México.
authors.forename: J M
authors.initials: JM
authors.lastname: Pinos-Rodríguez
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México.
authors.forename: A
authors.initials: A
authors.lastname: Grajales-Lagunes
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México.
authors.forename: J A
authors.initials: JA
authors.lastname: Morales
authors.affiliation: Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México.
authors.forename: J C
authors.initials: JC
authors.lastname: García-López
authors.affiliation: Facultad de Agronomía y Veterinaria, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México.
authors.forename: H A
authors.initials: HA
authors.lastname: Lee-Rangel
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001823:Body Composition; D002403:Cathepsins / Q000737:chemistry; D004032:Diet / Q000662:veterinary*; D005227:Fatty Acids / Q000737:chemistry / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards*; D009211:Myoglobin / Q000737:chemistry; D029862:Prosopis / Q000737:chemistry*; D012756:Sheep / Q000502:physiology
chemical_list: D005227:Fatty Acids; D009211:Myoglobin; D002403:Cathepsins
keywords: carcass; fat deposition; fatty acids; meat colour