Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid–base status and meat characteristics

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 2007 English Publisher:Elsevier BVJournal:Meat Science, volume 77, pages 696-702 (issn: 0309-1740,

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Authors: Bodas, Raúl; Rodríguez Gutiérrez, Ana Belén; López, Secundino; Fernández Díez, Begoña; Mantecón, Ángel R.; Giráldez, Francisco Javier;

doi: 10.1016/j.meatsci.2007.05.024

pmid: 22061960

handle: 10261/9994

Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid–base status and meat characteristics

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Abstract

Thirty-six young Merino lambs (15.3kg live weight) were allocated into four equal groups to study the effects of the inclusion of sodium bicarbonate ('Bic', 0 vs. 2%) and sugar beet pulp ('SBP', 0 vs. 12%) in the concentrate on meat characteristics. Lambs were fed barley straw and concentrate ad libitum. When they reached 25kg a blood sample was taken and the animal slaughtered. After 24h meat characteristics (pH, colour, water holding capacity, Warner-Bratzler shear force, chemical and fatty acid - 'FA' - composition) were measured on M. longissimus thoracis et lumborum. SBP replacing 24% of the barley in the concentrate caused an increase in shear force (P<0.05) and saturated FA (P<0.05), decreasing meat unsaturated FA (P<0.05). SB increased blood base excess (P<0.05) and meat yellowness (P<0.05) and decreased meat pH (P<0.05), without altering any other meat characteristics.

Related Organizations

Spanish National Research Council
Spain
University of Leon
Spain

Keywords

Sugar beet pulp, Rumen, Meat, Sodium bicarbonate, Fatty acids, Young lambs

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