ORIGINAL PAPER
Use of agro-industrial by-products for fattening
lambs: pasta factory residues. Influence on meat
production and meat quality
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1
Faculty of Veterinary Medicine, State University of Camerino,
Via Circonvallazione 93, 62024 Matelica (MC), Italy
2
Institute of Animal Production, State University of Perugia,
Via S. Costanzo, 06100 Perugia, Italy
3
Institute of Animal Husbandry, State University of' Teramo,
Località Piano D'Accio, 64020 Nepezzano (TE), Italy
4
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
KEYWORDS
ABSTRACT
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.
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