PSX-14 Effects of thyme or/and celery on feed utilization, growth performance and meat quality of Barki lambs. (30th November 2020)

• Record Type: Journal Article
• Authors: Anele, Uchenna; Shaaban, Mahmoud; Kholif, Ahmed; El Tawab, Ahmed Abd; Radwan, Mohamed; Hadhoud, Fatma; Khattab, Mostafa; Saleh, Hisham
• Is Part Of: Journal of animal science. Volume 98(2020)Supplement 4
• Page Start: 452
• Page End: 452
• Publication Date: 2020-11-30
• Subjects: Celery -- thyme -- ionophore; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.1093/jas/skaa278.787
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: The current study evaluated the effects of in-feed administration of thyme, celery or their mixture (as an alternative to salinomycin ionophore) on feed utilization and growth performance of Barki lambs. Fifty-five lambs weighing 18.5 ± 1.1 kg and about 90 ± 5 days old were stratified into 5 treatment groups and fed: (1) a control diet of concentrates and corn stover (60:40, on dry matter basis), or the control diet supplemented with (2) 15 g of thyme, (3) 15 g of celery, (4) 15 g of thyme and celery mix, or (5) 1 g of salinomycin/lamb daily for 288 days. Additives increased (P < 0.05) both corn stover and total intakes, while thyme and thyme/celery mix increased nutrient digestibility (P < 0.05) compared with the control treatment. Celery, thyme/celery mix and salinomycin treatments decreased serum cholesterol. Celery increased (P < 0.05) final body weight, weight gain and average daily gain without affecting shrunk liveweight, hot carcass weight or dressing percent. Thyme/celery mix increased fat thickness (P < 0.001), while thyme, celery and thyme/celery mix treatments increased (P = 0.001) the ribeye area. Salinomycin, celery and thyme treatments increased (P < 0.05) the lean proportion and decreased the fat proportion. Thyme, celery and thyme/celery mix treatments decreased (P < 0.001) carcass protein, while thyme and thyme/celery treatments increased (P = 0.001) carcass water holding capacity. Salinomycin, thyme and celery treatments decreased (P = 0.002) meat brightness score, while celery treatment increased (P < 0.05) redness of meat, without affecting yellowness, chroma or hue of the meat. Results in the present showed that these natural additives are comparable to salinomycin but further studies are necessary to validate the results and their mechanism of action.