Effects of substitution of corn and fermented cassava residue in the diet on growth, carcass characteristics and meat quality of Hu lamb

doi:10.11686/cyxb2016156

Abstract

Abstract: To evaluate the optimal replacement ratio of energy source (mainly corn) with fermented cassava residue in diets of Hu lambs at 3 months of age 48 Hu lambs [(18.4±1.4) kg liveweight] were randomly divided into four groups with 4 replicates (3 lambs in each replicate), and fed diets containing 0 (control), 20% (A group), 40% (B group), and 60% (C group) fermented cassava residue in place of the normal diet of corn. The experiment lasted for 60 d. Growth and blood biochemical indices were determined after feeding for 60 days; four lambs of each group were killed to measure slaughter performance and meat quality. Lambs in group C were removed from the trial after 2 weeks due to animal health problems. The results showed that the average daily feed intake of lambs in A group was significantly higher than that of B group and the control (P<0.05). Both A and B group lambs had improved feed: liveweight gain ratios compared with the control group (P>0.05). Liveweight, carcass weight and the weight of the liver, abomasum and kidney’s in A group were significantly higher than the control and B group (P<0.05). There were no treatment differences (P>0.05) in blood serum biochemical indices and meat quality. Saturated fatty acids, including myristic acid and palmitic acid in B group lambs were significantly lower than in A group; heptadecanoic acid and arachidic acid in B group lambs were significantly higher than A group and control lambs (P<0.05). The optimal replacement rate of corn with fermented cassava residue in Hu lamb’s diet was 20%, a substitution rate which is feasible based on feed costs.

FAN Yi-Xuan, WANG Feng, WANG Qiang, Nie Hai-Tao, WANG Zi-Yu, Tao Xiao-Qiang. Effects of substitution of corn and fermented cassava residue in the diet on growth, carcass characteristics and meat quality of Hu lamb[J]. Acta Prataculturae Sinica, 2017, 26(3): 91-99.

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