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Título

Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid-base status and meat characteristics

AutorBodas, Raúl ; Rodríguez, Ana Belén ; López, Secundino ; Fernández, Begoña ; Mantecón, Ángel R. ; Giráldez, Francisco Javier
Palabras claveSugar beet pulp
Sodium bicarbonate
Rumen
Young lambs
Meat
Fatty acids
Fecha de publicación2007
EditorElsevier
CitaciónMeat Science 77(4): 696-702 (2007)
ResumenThirty-six young Merino lambs (15.3 kg live weight) were allocated into four equal groups to study the effects of the inclusion of sodium bicarbonate (‘Bic’, 0 vs. 2%) and sugar beet pulp (‘SBP’, 0 vs. 12%) in the concentrate on meat characteristics. Lambs were fed barley straw and concentrate ad libitum. When they reached 25 kg a blood sample was taken and the animal slaughtered. After 24 h meat characteristics (pH, colour, water holding capacity, Warner–Bratzler shear force, chemical and fatty acid – ‘FA’ – composition) were measured on M. longissimus thoracis et lumborum. SBP replacing 24% of the barley in the concentrate caused an increase in shear force (P < 0.05) and saturated FA (P < 0.05), decreasing meat unsaturated FA (P < 0.05). SB increased blood base excess (P < 0.05) and meat yellowness (P < 0.05) and decreased meat pH (P < 0.05), without altering any other meat characteristics.
Descripción7 pages, 4 tables.-- Available online June 4, 2007.
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2007.05.024
URIhttp://hdl.handle.net/10261/9994
DOI10.1016/j.meatsci.2007.05.024
ISSN0309-1740
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