Articles | Volume 61, issue 2
https://doi.org/10.5194/aab-61-245-2018
© Author(s) 2018. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-61-245-2018
© Author(s) 2018. This work is distributed under
the Creative Commons Attribution 4.0 License.
the Creative Commons Attribution 4.0 License.
The effect of the addition of wet brewers grain to the diet of lambs on body weight gain, slaughter valueand meat quality
Aurelia Radzik-Rant
CORRESPONDING AUTHOR
Department of Animal Breeding and Production, Warsaw University of
Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
Witold Rant
Department of Animal Breeding and Production, Warsaw University of
Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
Roman Niżnikowski
Department of Animal Breeding and Production, Warsaw University of
Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
Marcin Świątek
Department of Animal Breeding and Production, Warsaw University of
Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
Żaneta Szymańska
Department of Animal Breeding and Production, Warsaw University of
Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
Magdalena Ślęzak
Department of Animal Breeding and Production, Warsaw University of
Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
Tomasz Niemiec
Department of Animal Nutrition and Biotechnology, Warsaw University
of Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
Related authors
Ewa Kuźnicka, Katarzyna Stempke, Aurelia Radzik-Rant, and Witold Rant
Arch. Anim. Breed., 67, 401–407, https://doi.org/10.5194/aab-67-401-2024, https://doi.org/10.5194/aab-67-401-2024, 2024
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The aim of the research was to compare the thickness and the medullation of white and coloured wool from alpacas of different ages. The colour of the wool did not significantly affect the thickness and degree of medullation of the alpaca wool. Discontinuous medullas are found even in very fine hair. With age, the mean fibre diameter increased; the share of non-medullated fibres in the fleece decreased; and the share of medullated fibres, especially those with an discontinuous medulla, increased.
Witold Rant and Aurelia Radzik-Rant
Arch. Anim. Breed., 66, 439–449, https://doi.org/10.5194/aab-66-439-2023, https://doi.org/10.5194/aab-66-439-2023, 2023
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The composition of muscle fibers is influenced by animal breed or age. In our study we found differences in fiber diameter between sheep breeds. Lambs of a more primitive breed were characterized by smaller diameters of all fiber types. The study has shown that the diameters of muscle fibers in the examined muscles increase with age. It was also stated that the muscle type, animal genotype and body weight at slaughter influence the chosen meat quality attributes.
Aurelia Radzik-Rant and Karolina Wiercińska
Arch. Anim. Breed., 64, 157–165, https://doi.org/10.5194/aab-64-157-2021, https://doi.org/10.5194/aab-64-157-2021, 2021
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In this work, alpaca wool thickness and medullation characteristics were analyzed based on the animals' sex and color. The wool of females was thinner and had a lower medullation percentage than for males. The share of non-medullated fibers in the area up to 30 µm was also greater in the wool of females than for males. Light wool was thinner and had a lower degree of medullation than dark wool. The discontinuous and continuous medullated light fibers were thinner than those of dark fibers.
Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska
Arch. Anim. Breed., 63, 423–430, https://doi.org/10.5194/aab-63-423-2020, https://doi.org/10.5194/aab-63-423-2020, 2020
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In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio, and Magdalena Ślęzak
Arch. Anim. Breed., 62, 383–391, https://doi.org/10.5194/aab-62-383-2019, https://doi.org/10.5194/aab-62-383-2019, 2019
Short summary
Short summary
The research was carried out on lamb meat to determine the physicochemical characteristics and oxidative stability of lipids. The analysis was performed on fresh and 14 d aged longissimus lumborum and gluteus medius muscles. The meat aging determined all physicochemical features except protein and fat content. The tenderness of meat was better in muscles aged for 14 d. The muscles differed in the degree of lipid peroxidation in both fresh and aged meat.
Ewa Kuźnicka, Witold Rant, Aurelia Radzik-Rant, Małgorzata Kunowska-Slósarz, and Marek Balcerak
Arch. Anim. Breed., 59, 145–150, https://doi.org/10.5194/aab-59-145-2016, https://doi.org/10.5194/aab-59-145-2016, 2016
A. J. Rozbicka-Wieczorek, A. Radzik-Rant, W. Rant, B. Kuczyńska, and M. Czauderna
Arch. Anim. Breed., 58, 395–401, https://doi.org/10.5194/aab-58-395-2015, https://doi.org/10.5194/aab-58-395-2015, 2015
Short summary
Short summary
Milk produced by two non-dairy breeds, i. e., Żelaźnieńska and Wrzosówka sheep, maintained under the same nutritional conditions, did not differ in terms of the amount of basic components. Higher amounts of PUFAs n-3, a more favorable ratio of n-6/n-3 and a lower level of cholesterol were observed in milk of the more primitive breed (i.e. Wrzosówka). We suggest that non-dairy breeds can provide high-quality milk that can positively affect the carcass quality of lambs slaughtered at low weight.
Ewa Kuźnicka, Katarzyna Stempke, Aurelia Radzik-Rant, and Witold Rant
Arch. Anim. Breed., 67, 401–407, https://doi.org/10.5194/aab-67-401-2024, https://doi.org/10.5194/aab-67-401-2024, 2024
Short summary
Short summary
The aim of the research was to compare the thickness and the medullation of white and coloured wool from alpacas of different ages. The colour of the wool did not significantly affect the thickness and degree of medullation of the alpaca wool. Discontinuous medullas are found even in very fine hair. With age, the mean fibre diameter increased; the share of non-medullated fibres in the fleece decreased; and the share of medullated fibres, especially those with an discontinuous medulla, increased.
Konrad Wiśniewski, Marcin Świątek, Jolanta Król, and Beata Kuczyńska
Arch. Anim. Breed., 67, 259–269, https://doi.org/10.5194/aab-67-259-2024, https://doi.org/10.5194/aab-67-259-2024, 2024
Short summary
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We compared the quality of beef in three muscles obtained from the carcasses of bulls of a local breed of Polish Red cattle and of typical Limousin beef originating from France and Poland. All animals were maintained by an extensive production system using year-round pasture and, additionally, bale grazing in winter season feeding. The beef of the local breed, with distinct attributes like a higher essential fatty acid content, proves to be suitable for producing high-nutritional-value beef.
Witold Rant and Aurelia Radzik-Rant
Arch. Anim. Breed., 66, 439–449, https://doi.org/10.5194/aab-66-439-2023, https://doi.org/10.5194/aab-66-439-2023, 2023
Short summary
Short summary
The composition of muscle fibers is influenced by animal breed or age. In our study we found differences in fiber diameter between sheep breeds. Lambs of a more primitive breed were characterized by smaller diameters of all fiber types. The study has shown that the diameters of muscle fibers in the examined muscles increase with age. It was also stated that the muscle type, animal genotype and body weight at slaughter influence the chosen meat quality attributes.
Aurelia Radzik-Rant and Karolina Wiercińska
Arch. Anim. Breed., 64, 157–165, https://doi.org/10.5194/aab-64-157-2021, https://doi.org/10.5194/aab-64-157-2021, 2021
Short summary
Short summary
In this work, alpaca wool thickness and medullation characteristics were analyzed based on the animals' sex and color. The wool of females was thinner and had a lower medullation percentage than for males. The share of non-medullated fibers in the area up to 30 µm was also greater in the wool of females than for males. Light wool was thinner and had a lower degree of medullation than dark wool. The discontinuous and continuous medullated light fibers were thinner than those of dark fibers.
Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska
Arch. Anim. Breed., 63, 423–430, https://doi.org/10.5194/aab-63-423-2020, https://doi.org/10.5194/aab-63-423-2020, 2020
Short summary
Short summary
In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio, and Magdalena Ślęzak
Arch. Anim. Breed., 62, 383–391, https://doi.org/10.5194/aab-62-383-2019, https://doi.org/10.5194/aab-62-383-2019, 2019
Short summary
Short summary
The research was carried out on lamb meat to determine the physicochemical characteristics and oxidative stability of lipids. The analysis was performed on fresh and 14 d aged longissimus lumborum and gluteus medius muscles. The meat aging determined all physicochemical features except protein and fat content. The tenderness of meat was better in muscles aged for 14 d. The muscles differed in the degree of lipid peroxidation in both fresh and aged meat.
Ewa Kuźnicka, Witold Rant, Aurelia Radzik-Rant, Małgorzata Kunowska-Slósarz, and Marek Balcerak
Arch. Anim. Breed., 59, 145–150, https://doi.org/10.5194/aab-59-145-2016, https://doi.org/10.5194/aab-59-145-2016, 2016
A. J. Rozbicka-Wieczorek, A. Radzik-Rant, W. Rant, B. Kuczyńska, and M. Czauderna
Arch. Anim. Breed., 58, 395–401, https://doi.org/10.5194/aab-58-395-2015, https://doi.org/10.5194/aab-58-395-2015, 2015
Short summary
Short summary
Milk produced by two non-dairy breeds, i. e., Żelaźnieńska and Wrzosówka sheep, maintained under the same nutritional conditions, did not differ in terms of the amount of basic components. Higher amounts of PUFAs n-3, a more favorable ratio of n-6/n-3 and a lower level of cholesterol were observed in milk of the more primitive breed (i.e. Wrzosówka). We suggest that non-dairy breeds can provide high-quality milk that can positively affect the carcass quality of lambs slaughtered at low weight.
Related subject area
Subject: Product quality | Animal: Sheep
Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat
Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures
Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake
The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat
Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton
Chemical composition and fatty acid content in lamb and adult sheep meat
The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
The influence of zinc-methionine bioplex supplementation to pregnant and lactating sheep on selected wool parameters
Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs
Carcass and meat quality characteristics of lambs reared in different seasons
Characterization of the milk lipid fraction in non-dairy sheep breeds
Differences in milk fat composition from four old sheep breeds
Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs
Katarzyna Ząbek, Jan Miciński, Stanisław Milewski, and Alicja Sobczak
Arch. Anim. Breed., 64, 437–445, https://doi.org/10.5194/aab-64-437-2021, https://doi.org/10.5194/aab-64-437-2021, 2021
Short summary
Short summary
Packaging methods (vacuum packaging and modified atmosphere packaging) allow for maintaining high-quality meat during a long period of storage (30 d) under refrigeration conditions. An interaction between the storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time affected the number of aerobic psychrotrophic bacteria, redness, pH, shear force value, and desirability of the meat's aroma and taste.
Kamal Belhaj, Farid Mansouri, Abdessamad Benmoumen, Marianne Sindic, Marie-Laure Fauconnier, Mohamed Boukharta, C. Hana Serghini, and Ahmed Elamrani
Arch. Anim. Breed., 63, 471–482, https://doi.org/10.5194/aab-63-471-2020, https://doi.org/10.5194/aab-63-471-2020, 2020
Short summary
Short summary
The lipid analysis of commercial lamb meat, from the two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. The fatty acid profiles of the sheep meats analyzed showed polyunsaturated fatty acid richness, balanced polyunsaturated / saturated fatty acid ratios, and desirable fatty acid richness. The present study provides new insights into the nutritional value of intramuscular fat of four Moroccan sheep meats reared in an outdoor production system.
Yathreb Yagoubi, Samir Smeti, Ilyes Mekki, Juan Ramón Bertolín, Guillermo Ripoll, Margalida Joy, Mokhtar Mahouachi, and Naziha Atti
Arch. Anim. Breed., 63, 431–439, https://doi.org/10.5194/aab-63-431-2020, https://doi.org/10.5194/aab-63-431-2020, 2020
Short summary
Short summary
Recently, consumers have been seeking natural and healthy products such as meat rich in polyunsaturated fatty acids, beneficial for health with decreasing the saturated fatty acids. Then, to enhance the meat quality, some nutritional strategies were considered such as using the residues of aromatic and medicinal plants. Then, the use of rosemary residues in lamb feeding increased the polyunsaturated fatty acid, n-6 and n-3 contents and reduced the saturation index in muscles and adipose tissues.
Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska
Arch. Anim. Breed., 63, 423–430, https://doi.org/10.5194/aab-63-423-2020, https://doi.org/10.5194/aab-63-423-2020, 2020
Short summary
Short summary
In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.
Ana Kaić, Ante Kasap, Ivan Širić, and Boro Mioč
Arch. Anim. Breed., 63, 277–281, https://doi.org/10.5194/aab-63-277-2020, https://doi.org/10.5194/aab-63-277-2020, 2020
Short summary
Short summary
This study aimed to assess drip loss measurements in mutton taken by different methods (EZ and bag, BM) and their relationship with pH values and color. Mutton samples originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24 and 48 h. EZ and BM method in mutton do not provide equivalent results for measuring drip loss. Comparisons of the results obtained with different methods should be avoided or at least performed with great precaution.
Andrzej Junkuszew, Paulina Nazar, Michał Milerski, Milan Margetin, Piotr Brodzki, and Konrad Bazewicz
Arch. Anim. Breed., 63, 261–268, https://doi.org/10.5194/aab-63-261-2020, https://doi.org/10.5194/aab-63-261-2020, 2020
Short summary
Short summary
The aim of this study was to compare the chemical composition and fatty acid content of the muscle tissues of lambs and adult sheep. The results support the inclusion of dietitian-recommended mutton into the human diet and the promotion of the production of meat from adult animals as a high-value product. The sheep industry could benefit economically, particularly in countries where this meat type has not enjoyed a high standing in consumer preferences.
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio, and Magdalena Ślęzak
Arch. Anim. Breed., 62, 383–391, https://doi.org/10.5194/aab-62-383-2019, https://doi.org/10.5194/aab-62-383-2019, 2019
Short summary
Short summary
The research was carried out on lamb meat to determine the physicochemical characteristics and oxidative stability of lipids. The analysis was performed on fresh and 14 d aged longissimus lumborum and gluteus medius muscles. The meat aging determined all physicochemical features except protein and fat content. The tenderness of meat was better in muscles aged for 14 d. The muscles differed in the degree of lipid peroxidation in both fresh and aged meat.
Anna Wyrostek, Stefania Kinal, Bożena Patkowska-Sokoła, Robert Bodkowski, Paulina Cholewińska, and Katarzyna Czyż
Arch. Anim. Breed., 62, 99–105, https://doi.org/10.5194/aab-62-99-2019, https://doi.org/10.5194/aab-62-99-2019, 2019
Short summary
Short summary
Sulfur amino acids, such as methionine, and minerals, such as zinc, are the most important nutrients affecting wool production. This study evaluated an effect of zinc and methionine supplementation on Merino ewes wool features and zinc content in wool fibers. Wool fibers' length, thickness, breaking force and zinc content were higher in the supplemented group. Histological structure of fibers from both groups did not differ. The results are beneficial from the processing point of view.
Yüksel Aksoy, Ümran Çiçek, Uğur Şen, Emre Şirin, Mustafa Uğurlu, Alper Önenç, Mehmet Kuran, and Zafer Ulutaş
Arch. Anim. Breed., 62, 41–48, https://doi.org/10.5194/aab-62-41-2019, https://doi.org/10.5194/aab-62-41-2019, 2019
Hulya Yalcintan, Bulent Ekiz, Omur Kocak, Nursen Dogan, P. Dilara Akin, and Alper Yilmaz
Arch. Anim. Breed., 60, 225–233, https://doi.org/10.5194/aab-60-225-2017, https://doi.org/10.5194/aab-60-225-2017, 2017
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We tried to figure out whether it was possible to produce high-quality lamb meat the whole year by taking advantage of seasonal pastures. We reared lambs in winter, spring–summer and autumn. Average daily gain, carcass weight and dressing percentage increased in winter lambs. Carcass fatness decreased in spring–summer and autumn lambs which suckled their dams and also grazed in seasonal pasture. Meat from spring–summer lambs was not appreciated by the panellists in the sensory evaluation.
A. J. Rozbicka-Wieczorek, A. Radzik-Rant, W. Rant, B. Kuczyńska, and M. Czauderna
Arch. Anim. Breed., 58, 395–401, https://doi.org/10.5194/aab-58-395-2015, https://doi.org/10.5194/aab-58-395-2015, 2015
Short summary
Short summary
Milk produced by two non-dairy breeds, i. e., Żelaźnieńska and Wrzosówka sheep, maintained under the same nutritional conditions, did not differ in terms of the amount of basic components. Higher amounts of PUFAs n-3, a more favorable ratio of n-6/n-3 and a lower level of cholesterol were observed in milk of the more primitive breed (i.e. Wrzosówka). We suggest that non-dairy breeds can provide high-quality milk that can positively affect the carcass quality of lambs slaughtered at low weight.
E. Viturro, M. Schlattl, H. Kienberger, M. Rychlik, M. W. Pfaffl, and K. Frölich
Arch. Anim. Breed., 58, 351–353, https://doi.org/10.5194/aab-58-351-2015, https://doi.org/10.5194/aab-58-351-2015, 2015
Short summary
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The present short communication presents a comparison between the milk fat composition of four old sheep breeds. From all studied candidates, and when compared with modern breeds employed in the dairy industry, the Walachian breed was determined to have the most suitable milk composition regarding human health.
K. F. Schiller, S. Preuss, S. Kaffarnik, W. Vetter, M. Rodehutscord, and J. Bennewitz
Arch. Anim. Breed., 58, 159–163, https://doi.org/10.5194/aab-58-159-2015, https://doi.org/10.5194/aab-58-159-2015, 2015
Short summary
Short summary
Sheep odour and flavour in lamb is associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs), analysed in muscle and adipose tissue of lamb chops tested for sensory traits, are possible reasons. Contents in muscle tissue were very low. The correlations between BCFAs of adipose tissue and sensory traits were not significant. It seems likely that BCFA contents were too low and/or other substances were involved in causing the lamb flavour detected through sensory analysis.
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Short summary
Wet brewers grain (WBG) is successfully used in animal nutrition, especially in ruminants. The low cost of this fodder also has a positive impact on the economics of production. The aim of this study was to determine the effect of the addition of WBG to lamb feed on growth, slaughter value and meat quality. Lambs fed WBG were characterized by higher daily gains and better meat quality. The results indicate that WBG could be used in slaughter lamb production as a source of cheap fodder.
Wet brewers grain (WBG) is successfully used in animal nutrition, especially in ruminants. The...