Wine by-products feeding on ewe physiological traits, milk quality and the meat quality of their suckling lambs

Pascual Alonso, M. and Resconi, V.C. and Aguayo Ulloa, L. and Aguayo-Ulloa, L. and Miranda de la Lama, G.C. and Villarroel Robinson, Morris Ricardo and Asenjo, B. and María, G. A. (2018). Wine by-products feeding on ewe physiological traits, milk quality and the meat quality of their suckling lambs. "Large Animal Review", v. 24 (n. 4); pp. 149-154. ISSN 1124-4593.

Description

Title: Wine by-products feeding on ewe physiological traits, milk quality and the meat quality of their suckling lambs
Author/s:
  • Pascual Alonso, M.
  • Resconi, V.C.
  • Aguayo Ulloa, L.
  • Aguayo-Ulloa, L.
  • Miranda de la Lama, G.C.
  • Villarroel Robinson, Morris Ricardo
  • Asenjo, B.
  • María, G. A.
Item Type: Article
Título de Revista/Publicación: Large Animal Review
Date: August 2018
Volume: 24
Subjects:
Freetext Keywords: Grape pomace; grape seeds; animal welfare; performance; meat quality
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Producción Agraria
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Introduction - Winery by-products, which may constitute undesirable waste, can be used as feeding supplements in ruminants, but they could modify product quality. Aim - To investigate the effect of wine by-products added to lactating ewes feeding on the ewe’s welfare, milk quality and their suckling lamb performance, carcass and meat quality. Material and methods - A total of 42 Chamarita breed ewes were allocated in one of three experimental diets: a control, based in concentrates without added by-product, and diets supplemented with either 10% grape pomace or 5% grape seed on a dry matter basis, during middle gestation and lactation. Ewe’s physiological welfare indicators and milk quality were assessed, and daily gain, carcass and meat quality (pH, cooking and thawing losses, texture and colour) in their suckling lambs were analysed. Results and discussion - Compared to the control group, cortisol levels was higher in the ewes fed pomace; whereas creatine kinase and non-esterified fatty acids were superior in the ewes fed seed. However, milk composition was minimally affected, showing less lactose concentration the grape pomace and control groups, but the percentage of fat and protein and somatic cell count was similar between treatments. The suckling lambs showed similar performance, but the fattening carcass score of the lambs of the grape seed group was lower than control. The meat of the three treatments reached a similar pH, cooking loss and instrumental texture and only a minor effect in thawing loss and the colour parameter lightness was observed. Conclusion - The inclusion of grape by-products may be used as a supplementation in lactating ewes without compromising lambs’ growths, carcass composition and instrumental meat quality.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL-2008-02088/GANUnspecifiedUnspecifiedEvaluación del bienestar animal y la calidad de la carne en centros de clasificación y cebo de corderos tipo ternasco

More information

Item ID: 54593
DC Identifier: http://oa.upm.es/54593/
OAI Identifier: oai:oa.upm.es:54593
Deposited by: Memoria Investigacion
Deposited on: 16 Jul 2019 11:19
Last Modified: 16 Jul 2019 11:19
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