EFFECT OF SOME NATURAL ADDTITIVES ON THE CARCASS CHARACTERISTICS OF THE EGYPTIAN BUFFALOE | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 54, Issue 1, January 2006, Pages 131-151 PDF (10.01 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/vmjg.2006.379744 | ||
| Author | ||
| AHMED EL- KHOLY* | ||
| Department of Animal Production, Faculty of Agriculture, Cairo University, Egypt. | ||
| Abstract | ||
| Twelve buffalo calves, 272 kg body weight, were randomly allotted into three equal groups. Control group were fed of concentrate ration without any additive (C group), NSO group fed on concentrate ration with NSO ail (2kg/ton). N group fed on concentrate ration with NSO oil (2kG/ ton). Daily gain, slaughter weight, starch equivalent, digestible protein, empty body weight and EBW/LBW % showed non-significant difference among the experimental groups, Nonsignificant difference was recorded among the three groups for the hide, head, legs, total offals, total fat, residual weights, fore quarter, hind quarter and best sibs. At the end of experiment the calves of all three groups were slaughtered (most of them recorded 459.84 kg body weight) and scored almost the same EBW (408, 404 and 406 kg for C, NSO and N group, respectively). Total offals scored higher percentage in NSO group followed by N group and control group. Control group scored higher total fat percentage than the other two groups, Control, NSO and N carcasses scored almost the same proportions of entire cuts except those of brisket, fore ribs and sirloin, where control carcasses exceeded the other two groups for brisket percentage but NSO group excelled C and N for fore ribs and sirloin, The differences here were rot significant. Round had the highest percentage of cold carcass weight in all groups. NSO carcass scored higher percent of high-priced cuts than control and N groups. Control group had lower pH of fresh round, ribs and eye muscle meats than the other two treated calves groups. Cooking loss percentage scored non-significant difference among the experimental groups. N group of calves improved the water holding capacity of meat by decreasing the EF percentage. Meat samples from N group had nonsignificant lower mean of the meat tenderness than the other two groups. The same patten of non-significant difference among the groups was seconded with the chilling loss percentage. Our results revealed that adding NSO and Nutrisam in the diet of buffalo calves affect ramen pH and ammonia nitrogen. Although calves in two treatments had lower values in ammonia nitrogen than control ones and the difference was statistically non-significant. Rations supplied by either NSO or Nutrisam had significant effect on molar proportions of propionic and butyric acids. Nutrisam fed calves exceeded propionic acid than C and NSO groups. Also, N group had higher value in acetic / propionic ratio than the other wo groups. The above-mentioned male agreed with increased number of protozoa in nutrisam group than protozoal count of NSO group. Data showed significant increase of gamma globulins in serum of NOS and N groups in comparison with the control group. The aforementioned results indicated that addition of either NSO or Nutrisam to the animal ration as food additives improve the carcasses characteristics and ensuring the beneficial and safe use of such food additives in animal rations. | ||
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