Effect of dietary vitamin E supplementation on meat production related traits of barki lambs

الملخص EN

The purpose of the present study was to evaluate the effects of dietary vitamin E supplementation (DVES) on the meat production traits.

Ten Barki lambs, 8 months old, were randomly assigned into two equal groups with similar (P > 0.05) initial body weights (29 ± 2.63 kg).

The first group (G0) received no supplement, while, the second group (G500) was orally administered 500 IU vitamin E / lamb / day.

Both groups were fed concentrate mixture and wheat straw for 120 days before slaughter at 12 months of age.

Meat production related traits involved those concerning lambs fatteners (average daily gain and final body weight), retailers (carcass weight, dressing percentage, total non-carcass fat partitioning between depots and meat pH) and consumers (physical and chemical characteristics).

Color parameters (redness, yellowness and brightness) were assessed under two main factors; DVES level (0,500 IU) and storage periods (2, 7, 14 days).

DVES had no significant (P > 0.05) effect on live performance traits, carcass weight and dressing percentage.

Use of DVES enhanced the proportion of total no carcass fat deposited in the tail and decreased that deposited around the kidneys and in the abdomen.

The treatment boosted intramuscular fat percentage assessed chemically.

Significant (P < 0.05) interaction effect was found between DVES level and storage period on meat brightness, highlighting DVES to decrease the reduction in brightness during the first week of chill storage.

While DVES significantly reduced meat yellowness, it did not change its redness regardless of storage period.