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Effect of sodium bicarbonate supplementation on carcass characteristics of lambs fed concentrate diets at different ambient temperature levels.

Jallow DB, Hsia LC - Asian-australas. J. Anim. Sci. (2014)

Bottom Line: Similarly, dietary treatments had significant differences (p<0.05) in shear force value (kg/cm(2)) of the leg muscles with the NaHCO3 groups recording higher (5.30 vs 4.60) values than those from the other group.Neither ambient temperature nor dietary treatments had any significant (p>0.05) effects on pH, and water holding capacity on both muscles.These results indicated that NaHCO3 supplementation at low ambient temperatures had caused an increase in carcass characteristics leading to significant effect on meat quality.

View Article: PubMed Central - PubMed

Affiliation: Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.

ABSTRACT
The objective of this study was to investigate the influence of ambient temperatures on carcass characteristics of lambs fed concentrate diets with or without NaHCO3 supplementation. A slaughter study was carried on 12 male Black Belly Barbados lambs randomly drawn from a growth trial (35 weeks). The lambs were divided into four equal groups and allotted in a 2×2 factorial design. The lambs were allotted at random to two dietary treatments of a basal diet (35:65 roughage:concentrate) or basal diet supplemented with 4% NaHCO3 at different ambient temperatures (20°C and 30°C) in an environment controlled chamber for 10 days. Lambs were slaughtered for carcass evaluation at about 262 days of age (245 days of growth trial, 7 days adaptation and 10 days of experimental period). Ambient temperature had significant (p<0.05, p<0.05, p<0.01, and p<0.001) effects on meat color from the ribeye area (REA), fat, leg and longissimus dorsi muscles with higher values recorded for lambs in the lower temperature group than those from the higher ambient temperature group. Significant differences (p<0.05) in shear force value (kg/cm(2)) recorded on the leg muscles showed higher values (5.32 vs 4.16) in lambs under the lower ambient temperature group compared to the other group. Dietary treatments had significant (p<0.01, p<0.01, and p<0.05) effects on meat color from the REA, fat, and REA fat depth (cm(2)) with higher values recorded for lambs in the NaHCO3 supplementation group than the non supplemented group. Similarly, dietary treatments had significant differences (p<0.05) in shear force value (kg/cm(2)) of the leg muscles with the NaHCO3 groups recording higher (5.30 vs 4.60) values than those from the other group. Neither ambient temperature nor dietary treatments had any significant (p>0.05) effects on pH, and water holding capacity on both muscles. These results indicated that NaHCO3 supplementation at low ambient temperatures had caused an increase in carcass characteristics leading to significant effect on meat quality.

No MeSH data available.


Related in: MedlinePlus

Interactions between ambient temperature and dietary treatments on rib eye area colour characteristics. SB, sodium bicarbonate; WSB, without sodium bicarbonate.
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f1-ajas-27-8-1098-5: Interactions between ambient temperature and dietary treatments on rib eye area colour characteristics. SB, sodium bicarbonate; WSB, without sodium bicarbonate.

Mentions: Data presented in Table 1 shows the quality attributes of the experimental lamb’s meat. Ambient temperature had significant (p<0.05, p<0.05, p<0.01 and p<0.001) effects on meat color from the REA, fat, leg and longissimus dorsi muscles respectively. Higher mean values were recorded for lambs exposed to the lower temperature regime compared to those in the higher ambient temperature group. Effect of diets on meat characteristics: REA, fat, and Back-fat thickness (cm) of the experimental lambs are shown in Table 2. Lambs fed concentrates and supplemented with NaHCO3 had higher meat color values for REA (p<0.01), fat (p<0.01), and fat depth (cm2) (p<0.05) post-mortem compared with the non supplemented group. Though with no effect, the muscular development as indicated by REA was higher in the non supplemented group as compared to the supplemented group. Significant interactions were observed between ambient temperature×dietary treatment for REA and fat colour (p<0.5 and p<0.05 respectively) Figure 1. Table 3 shows the effects of ambient temperature on meat characteristics for pH, WHC, and shear force values of leg and Longissimus dorsi muscles of the experimental lambs. However, ambient temperature had no significant (p>0.05) effects on pH and WHC on both muscles. At pH45, the lower ambient temperature group showed lower pH values (6.08 vs 6.39 and 6.20 vs 6.31) on both muscles (leg and longissimus dorsi respectively) compared to the lambs in the other group. On the other hand, ambient temperature had significant differences (p<0.05) in shear force value (kg/cm2) of meat from the leg muscles. Higher values (5.32 vs 4.16) were recorded in lambs under the lower ambient temperature regime compared to the lambs in the other group. A similar pattern was observed for dietary treatments in which the NaHCO3 supplemented group recorded lower pH values in the first 45 min compared to those in the other group post-mortem (Table 4). Leg muscle showed a marked decrease in pH values at 24 h (pHu) post slaughter in both temperature treatments. Similarly, dietary treatments had significant differences (p<0.05) in shear force value (kg/cm2) of meat from the leg muscles with the NaHCO3 groups recording higher (5.30 vs 4.60) values than those from the other group. After 24 h, meat characteristics (Warner-Bratzler shear force) measured on Longissimus dorsi muscle, showed higher shear force values in the NaHCO3 supplemented group than the non supplemented group. However, neither ambient temperature nor dietary treatment had any effect on shear force value for meat from the Longissimus dorsi muscle.


Effect of sodium bicarbonate supplementation on carcass characteristics of lambs fed concentrate diets at different ambient temperature levels.

Jallow DB, Hsia LC - Asian-australas. J. Anim. Sci. (2014)

Interactions between ambient temperature and dietary treatments on rib eye area colour characteristics. SB, sodium bicarbonate; WSB, without sodium bicarbonate.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4109865&req=5

f1-ajas-27-8-1098-5: Interactions between ambient temperature and dietary treatments on rib eye area colour characteristics. SB, sodium bicarbonate; WSB, without sodium bicarbonate.
Mentions: Data presented in Table 1 shows the quality attributes of the experimental lamb’s meat. Ambient temperature had significant (p<0.05, p<0.05, p<0.01 and p<0.001) effects on meat color from the REA, fat, leg and longissimus dorsi muscles respectively. Higher mean values were recorded for lambs exposed to the lower temperature regime compared to those in the higher ambient temperature group. Effect of diets on meat characteristics: REA, fat, and Back-fat thickness (cm) of the experimental lambs are shown in Table 2. Lambs fed concentrates and supplemented with NaHCO3 had higher meat color values for REA (p<0.01), fat (p<0.01), and fat depth (cm2) (p<0.05) post-mortem compared with the non supplemented group. Though with no effect, the muscular development as indicated by REA was higher in the non supplemented group as compared to the supplemented group. Significant interactions were observed between ambient temperature×dietary treatment for REA and fat colour (p<0.5 and p<0.05 respectively) Figure 1. Table 3 shows the effects of ambient temperature on meat characteristics for pH, WHC, and shear force values of leg and Longissimus dorsi muscles of the experimental lambs. However, ambient temperature had no significant (p>0.05) effects on pH and WHC on both muscles. At pH45, the lower ambient temperature group showed lower pH values (6.08 vs 6.39 and 6.20 vs 6.31) on both muscles (leg and longissimus dorsi respectively) compared to the lambs in the other group. On the other hand, ambient temperature had significant differences (p<0.05) in shear force value (kg/cm2) of meat from the leg muscles. Higher values (5.32 vs 4.16) were recorded in lambs under the lower ambient temperature regime compared to the lambs in the other group. A similar pattern was observed for dietary treatments in which the NaHCO3 supplemented group recorded lower pH values in the first 45 min compared to those in the other group post-mortem (Table 4). Leg muscle showed a marked decrease in pH values at 24 h (pHu) post slaughter in both temperature treatments. Similarly, dietary treatments had significant differences (p<0.05) in shear force value (kg/cm2) of meat from the leg muscles with the NaHCO3 groups recording higher (5.30 vs 4.60) values than those from the other group. After 24 h, meat characteristics (Warner-Bratzler shear force) measured on Longissimus dorsi muscle, showed higher shear force values in the NaHCO3 supplemented group than the non supplemented group. However, neither ambient temperature nor dietary treatment had any effect on shear force value for meat from the Longissimus dorsi muscle.

Bottom Line: Similarly, dietary treatments had significant differences (p<0.05) in shear force value (kg/cm(2)) of the leg muscles with the NaHCO3 groups recording higher (5.30 vs 4.60) values than those from the other group.Neither ambient temperature nor dietary treatments had any significant (p>0.05) effects on pH, and water holding capacity on both muscles.These results indicated that NaHCO3 supplementation at low ambient temperatures had caused an increase in carcass characteristics leading to significant effect on meat quality.

View Article: PubMed Central - PubMed

Affiliation: Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.

ABSTRACT
The objective of this study was to investigate the influence of ambient temperatures on carcass characteristics of lambs fed concentrate diets with or without NaHCO3 supplementation. A slaughter study was carried on 12 male Black Belly Barbados lambs randomly drawn from a growth trial (35 weeks). The lambs were divided into four equal groups and allotted in a 2×2 factorial design. The lambs were allotted at random to two dietary treatments of a basal diet (35:65 roughage:concentrate) or basal diet supplemented with 4% NaHCO3 at different ambient temperatures (20°C and 30°C) in an environment controlled chamber for 10 days. Lambs were slaughtered for carcass evaluation at about 262 days of age (245 days of growth trial, 7 days adaptation and 10 days of experimental period). Ambient temperature had significant (p<0.05, p<0.05, p<0.01, and p<0.001) effects on meat color from the ribeye area (REA), fat, leg and longissimus dorsi muscles with higher values recorded for lambs in the lower temperature group than those from the higher ambient temperature group. Significant differences (p<0.05) in shear force value (kg/cm(2)) recorded on the leg muscles showed higher values (5.32 vs 4.16) in lambs under the lower ambient temperature group compared to the other group. Dietary treatments had significant (p<0.01, p<0.01, and p<0.05) effects on meat color from the REA, fat, and REA fat depth (cm(2)) with higher values recorded for lambs in the NaHCO3 supplementation group than the non supplemented group. Similarly, dietary treatments had significant differences (p<0.05) in shear force value (kg/cm(2)) of the leg muscles with the NaHCO3 groups recording higher (5.30 vs 4.60) values than those from the other group. Neither ambient temperature nor dietary treatments had any significant (p>0.05) effects on pH, and water holding capacity on both muscles. These results indicated that NaHCO3 supplementation at low ambient temperatures had caused an increase in carcass characteristics leading to significant effect on meat quality.

No MeSH data available.


Related in: MedlinePlus