Published in Scientific Papers. Series D. Animal Science, Vol. LVIII
Written by Amera Mohammad Saleh Al-Rubeii, Ali A. H. D. Al-Badri, Sadeq A. Taha
The objective of this study was to investigate the effect of supplementation protected arginine to the Awassi lambs diets on the chemical and physical analysis of carcasses meat. Twenty five male Awassi lambs ages 3 - 3.5 months and averaged 24,924 kg live body weight were used . Lambs were distributed randomly into five similar group ( 5 lambs for each ) and individually housed, and assigned to five experimental diets by amount of addition of protected arginine . T1 is the (control diet) neither added protected arginine, T2 treatment were lambs fed on 5g / day of protected arginine, T3 treatment were lambs fed diet control 5 g / cut of arginine twice a week (on eating a three-day break), T4 treatment were lambs fed diet control 7 g / day of arginine and T5 treatment were lambs fed diet control 7g / cut of arginine is the same way as the T3 treatment. All the lambs were assigned in homogeneous batches by the administrative, veterinary and nutritional rules along the experimental period (84 days). Fifteen lambs were slaughtered (3 lambs from each treatment), then carcasses chilled were for 24h at 2oC. Thereafter, several measured were taken in including some chemical and physical analysis. The results of chemical compassion of the leg and rack cuts were obtained treatment T5 was superior (P<0.01) higher than other treatments to record the highest percentage of moisture, protein and lowest percentage in fat. The lamb of T5 treatment was superior (P<0.01) in the results of chemical composition than the other treatments to recorded the highest percentage of moisture, protein, pH, water holding capacity and the lowest percentage of fat for each Longissimus dorsi and Semimembranosus muscles an compared with the other treatment . The lamb of T5 treatment was recorded the lowest percentage of drip loss and cooking loss than the other treatments. It can be concluded from this study that adding the protected arginine to the diets of Awassi lambs improved the quality characteristics of carcasses meat and structure compound by additive of7g protected arginine.
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Awassi lambs
