Use of agro-industrial by-products for fattening lambs: pasta factory residues. Influence on meat production and meat quality
More details
Hide details
Faculty of Veterinary Medicine, State University of Camerino, Via Circonvallazione 93, 62024 Matelica (MC), Italy
Institute of Animal Production, State University of Perugia, Via S. Costanzo, 06100 Perugia, Italy
Institute of Animal Husbandry, State University of' Teramo, Località Piano D'Accio, 64020 Nepezzano (TE), Italy
Institute of Food Hygiene and Technology, State University of Perugia, Via S. Costanzo, 06100 Perugia, Italy
Publication date: 1998-06-24
J. Anim. Feed Sci. 1998;7(3):283-292
Thirty-four male crossbred lambs were divided at weaning (40 days) into two groups, averaging the same liveweight (13.5±0.25 kg). During the experimental period, all of the animals received one of two different types of concentrate over a period of 70 days. The control concentrate contained barley as the main source of starch, the experimental feed was prepared with pasta factory residues (PFR) partially substituting the barley. Body liveweight and average daily gain during the first five weeks of the trial were significantly higher (P<0.01) in the PFR group; during the second part of the experiment no significant differences were found between the two groups. The feed conversion ratio was not affected by the diet. Slaughtering data (30 kg final body weight) showed no significant differences between groups. Chemical and fatty acid compositions of longissimus thoracis lumborum muscle were not significantly different between control and PFR lambs. No differences in sensory traits or shear force values for semimembranosus muscle were detected when comparing all carcasses in each group. Considering the overall results and the availability of PFR, this by-product could be profitably included in diets for small ruminant.
Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment
M. Sitzia, A. Bonanno, M. Todaro, A. Cannas, A.S. Atzori, A.H.D. Francesconi, M. Trabalza-Marinucci
Small Ruminant Research
Effect of nutritional factors on fatty acid composition of lamb fat deposits
P. Bas, P. Morand-Fehr
Livestock Production Science
Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese
Denise Innosa, Francesca Bennato, Andrea Ianni, Camillo Martino, Lisa Grotta, Francesco Pomilio, Giuseppe Martino
European Food Research and Technology
Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products
Andrea Ianni, Giuseppe Martino
Evaluation of in vitro starch digestibility and chemical composition in pasta former foods
Alessandro Vastolo, Monica Cutrignelli, Francesco Serrapica, Dieu Kiatti, Francia Di, Felicia Masucci, Serena Calabro
Frontiers in Veterinary Science
Journals System - logo
Scroll to top