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Jerusalem artichoke tuber’s powder influence on lambs weight, meat chemical composition and technological indexes
Date Issued |
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2017-04-27 |
ISBN 978-3-900932-47-3.
Bibliogr.: p. 141-142
In this research, effects of using Jerusalem artichoke tuber's flour in extruded compound feed on lamb's produktivity and lamb's meat chemical composition were analysed. A total number of 24 Lithuanian blackhead breed sheep were divided into 2 groups (12 lambs in each group). I was control group, II experimental, where farm ratio was supplemented with 200 g/day of Jerusalem artichoke tuber's flour. Lambs were weighed after being born, 21st day of age, 2 months age, 3 months age, 4 months age and 6 months age, i.e. before slaughter. Weighings were pweformed before morning feeding. Lambs were slaughtered at 6 months of age. In the end; of the trial, lamb's from experimental group had 5 percent bigger weight, comparing to control group. Jerusalem artichoke influenced meat's chemical composition, concentration of fat in experimental group's meat increased by 1.83% (P<0.05) comparing to control group. Besides that, jerusalem artichoke tuber's powder affected meat color, experimental group's lambs meat distinguished for being darker. The difference between groups was 3.4%, (p<0.05). Though experimental group's meat was more red by 2.62% comparing to control group's meat.