effects on production performance and fatty acids composition of longissimus muscle of feeding dried de-oiled satureja khuzistanica in farahani finishing lambs

نویسندگان

حسین کریمی

دانشجوی کارشناسی ارشد، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم‏ آباد آرش آذرفر

دانشیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم‏ آباد حشمت اله خسروی نیا

دانشیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم‏ آباد علی کیانی

استادیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم‏ آباد

چکیده

our objective was to examine the effect of inclusion of dried de-oiled savory (satureja khuzistanica; dds) on production performance and fatty acids composition of longissimus muscle (lm) of finishing lambs. 30 farhani lambs with average body weight of 33.6±1.4 kg were used. the lambs were randomly divided into five groups and individually fed with the experimental diets. in the experimental diets, alfalfa was replaced by dried de-oiled savory at the levels of zero (control diet), 25, 50, 75 and 100 percent. the lambs were fed whit finishing diets for 60 days following a 15-day adaptation period. during the finishing periods the lambs were weighed individually every 15 days and average daily gain, average feed consumption and feed conversion ratio were calculated. at the end of experiment, the lambs were slaughtered. samples of lm along with subcutaneous fat were taken from the region of 12th and 13th ribs post-mortem and their fatty acids profile were determined by gas chromatography. the results of current study showed that the experimental diets had no effect on production parameters of lambs assessed. saturated fatty acids content of lm was higher in the lambs fed with diets in which alfalfa was replaced by dds at the level of 25 percent than those fed with diets in which alfalfa fully replaced by dds (p

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عنوان ژورنال:
تولیدات دامی

جلد ۱۷، شماره ۱، صفحات ۷۱-۸۲

کلمات کلیدی
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