Effect of enriched-chromium yeast on growth performance, carcass characteristics and fatty acid profile in finishing Rambouillet lambs
| العنوان: | Effect of enriched-chromium yeast on growth performance, carcass characteristics and fatty acid profile in finishing Rambouillet lambs |
|---|---|
| المؤلفون: | Ernesto Morales-Almaráz, Ignacio Contreras-Andrade, José Luis Bórquez-Gastelum, Daniel Trujillo-Gutiérrez, Abdelfattah Z.M. Salem, E. Ramírez-Bribiesca, M.A. Rodríguez-Gaxiola, Ignacio A. Domínguez-Vara, Rubén Barajas-Cruz, Juan Edrei Sánchez-Torres, Uchenna Y. Anele |
| المصدر: | Small Ruminant Research. 188:106118 |
| بيانات النشر: | Elsevier BV, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Meal, Sodium bicarbonate, Bran, 040301 veterinary sciences, Chemistry, Soybean meal, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, 040201 dairy & animal science, 0403 veterinary science, chemistry.chemical_compound, Animal science, Food Animals, Feedlot, Animal Science and Zoology, Intramuscular fat, Stover, Completely randomized design |
| الوصف: | The objective of the present study was to evaluate the effect of enriched-chromium yeast (YCr) on growth performance, carcass characteristics and Longissimus dorsi muscle (LM) composition of finishing lambs. Fourteen Rambouillet lambs (23.3 ± 2.9 kg BW) were assigned to two treatments in a completely randomized design with 7 lambs per treatment: (i) Basal diet (control), (ii) YCr (Basal diet+0.3 mg of Cr/kg DM). The Cr was supplied as enriched-Cr yeast during the 74 days of the feeding period. The basal diet (13.9 % CP and 7.83 MJ NEm/kg DM) contained 85 % concentrate (ground corn, canola meal, soybean meal, wheat bran, mineral and vitamin premix and sodium bicarbonate) and 15 % ground corn stover. Lambs were weighed on day 1, 42 and 74 of the feedlot experiment. Enriched YCr supplementation had no effect (P > 0. 05) on animal performance and carcass characteristics of lambs. YCr tended to increase 12th rib back fat thickness (P 0.05) but meat intramuscular fat tended to decrease (P |
| تدمد: | 0921-4488 |
| DOI: | 10.1016/j.smallrumres.2020.106118 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::aebf20a6f6ecdda32f8aa0a709f3547c https://doi.org/10.1016/j.smallrumres.2020.106118 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........aebf20a6f6ecdda32f8aa0a709f3547c |
| قاعدة البيانات: | OpenAIRE |
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