ORIGINAL PAPER
Effect of oak acorn (Quercus ilex) intake during suckling
and fattening of Barbarine lambs on growth, meat quality and fatty acid profile
| 1 | University of Carthage, Laboratory of Animal and Forage Production, National Institute of Agricultural Research of Tunisia (INRAT), 2049 Ariana, Tunisia |
| 2 | University of Gabes, Livestock and Wildlife Laboratory, Arid Regions Institute (IRA), 4119 Médenine, Tunisia |
| 3 | University of Jendouba, ESAK, 7100 Le Kef, Tunisia |
CORRESPONDING AUTHOR
N. Atti
University of Carthage, Laboratory of Animal and Forage Production, National Institute of Agricultural Research of Tunisia (INRAT), 2049 Ariana, Tunisia
University of Carthage, Laboratory of Animal and Forage Production, National Institute of Agricultural Research of Tunisia (INRAT), 2049 Ariana, Tunisia
Publication date: 2019-01-31
J. Anim. Feed Sci. 2019;28(1):22–30
KEYWORDS
TOPICS
concentratesfatty acids profilegrowthmeat qualitynutritionsensory analysis and volatile compoundssheep & goats
ABSTRACT
The objective of the present study was to evaluate the effects of
oak acorn (Quercus ilex) intake before and after weaning on lamb growth, meat
properties and fatty acid (FA) composition. In total 32 Barbarine male lambs
were divided into 4 groups, 8 lambs in each. Before weaning, 16 lambs were
reared with their dams on range pasture; each mother-lamb pair received
400 g of barley concentrate. The other 16 were reared with their dams on
forest pasture; each mother-lamb pair received 300 g of oak acorn concentrate.
During the fattening period, lambs were reared in feedlot on one of the 4 dietary
treatments – based on concentrate of barley alone or barley plus acorn. Both
BarBar and BarAco groups received barley while suckling, and then barley and
acorn, respectively, for the fattening period. AcoBar and AcoAco groups received
acorn while suckling and then barley and acorn, respectively, for the fattening
period. Acorn intake affected neither growth rate nor the physicochemical traits
of meat (except pH measured 1 h post mortem). The sum of saturated FA
was similar in all groups, whereas C18:0 was higher in AcoAco and BarAco
animals (P < 0.01) than in AcoBar and BarBar (about 25 and 22%, respectively).
The total monounsaturated FA and polyunsaturated FA did not differ among
the groups, except C18:3n-3 which was higher in the AcoAco and AcoBar
(P < 0.01) than in BarBar group (0.37 and 0.18%, respectively). The AcoAco
group had the highest meat sensory parameters (tenderness, juiciness and
general acceptance). So, it may be concluded that ground oak acorn can
be used up to 40% in lamb diets without any unfavourable effects on growth
performance or meat characteristics.
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