The influence of betaine supplementation on the deleterious effects of saline water consumption on carcass characteristics and meat quality of growing lambs

Abstract EN

This study aimed to evaluate the impact of betaine supplementation on the deleterious effects of saline water consumption on carcass characteristics and meat quality of growing lambs.

Twenty lambs were assigned to four treatments; control (S0B0), saline water (1.5% NaCl) without betaine group (S1B0), fresh water with betaine group (2500 mg betaine /kg concentrate diet) (S0B1) and saline water with betaine group(S1B1) in 2×2 factorial arrangement.

Lambs were reared under the experimental condition for five months.

At the end of experiment, three lambs were randomly chosen from each treatment and slaughtered after 12 h fasting.

After slaughter, the hot carcass weights and organs weights were recorded.

Then, the carcass measurements, commercial carcass cuts weight and percentage were determined.

Meat samples of the semimembranosus muscle, longissimus dorsi muscle, and supraspinatus muscle were obtained and prepared for meat quality measures.

Saline water significantly (P<0.01) decreased hot carcass weight, empty body weight, internal organs and carcass parts.

In addition, saline water significantly (P<0.01) decreased the loin percentage.

However, betaine significantly (P<0.01) increased the hot carcass weight, empty body weight (P<0.05), internal organs (P<0.05).

In addition, betaine significantly increased almost of carcass commercial cuts.

In general, consuming saline water negatively affect lambs’ carcass characteristics and meat quality.

While, betaine supplementation improved lambs’ carcass characteristics and meat quality.

Consequently, when lambs consume saline water with betaine ameliorates the deleterious effects of saline water consumption on carcass characteristics and meat quality