Growth Performance, Carcass Characteristics, and Meat Quality of Lambs Fed a High-Forage, Low-Starch, High-Oil Diet

TL;DR

Feeding lambs a high-forage, low-starch diet improves meat fatty acid composition without harming growth or meat quality.

Contribution

A new feeding strategy is proposed to enhance lamb meat with healthier fats without compromising performance.

Findings

The experimental diet increased feed conversion ratio and improved intramuscular fat composition with healthier fatty acids.

Meat sensory attributes and most physicochemical properties remained unaffected by the diet.

Feeding costs increased with the experimental diet despite improved fatty acid profiles.

Abstract

This experiment evaluated whether a high-forage, low-starch, and high-oil diet (experimental) could improve lamb meat fatty acid composition without compromising growth performance or overall meat quality, compared with a high-cereal diet typically used in intensive fattening systems (control). Ninety lambs were randomly assigned to six pens (fifteen animals/pen), with each diet provided to three pens for 32 days. Feed intake was monitored daily, and animal weight was monitored weekly. The feeding cost was also assessed. Four lambs per pen were slaughtered to assess carcass and meat traits. Average daily gain was unaffected by diet, but the experimental diet increased the feed conversion ratio. Kidney knob channel fat was higher in the experimental diet, while other carcass traits were unchanged. Meat sensory attributes and most physicochemical properties, including colour and lipid stability during storage, did not differ between diets. However, the experimental diet reduced meat pH and increased the proportions of t11–18:1, c9,t11–18:2, 18:2n-6, and 18:3n-3 in intramuscular fat, while t10–18:1 remained unchanged, and n-6 PUFA/n-3 PUFA ratio increased. A low-starch, high-forage, high-oil diet can be effectively used in lamb feedlots to enhance the intramuscular fat content of healthy fatty acids without compromising animal growth or meat characteristics, although it results in higher feeding costs.

Figures