Effect of Concentrate Level and Slaughter Body Weight on Growth Performances, Carcass Traits and Meat Quality of Barbarine Lambs Fed Oat Hay Based Diet

This study was conducted to evaluate concentrate level (CL) and slaughter body weight (SW) effects on growth performances, carcass traits and meat quality of Barbarine lambs. Twenty-four weaned male lambs (23.1 kg), receiving an oat-hay based diet, were allotted into two groups. The LCL group received low concentrate level (300 g) and the HCL group received high concentrate level (600 g). Lambs were slaughtered at two prefixed weights (35 and 42 kg). For each group and each weight, six lambs were slaughtered. Lambs from HCL group had higher ADG, carcass yields, carcass compactness and subcutaneous fat thickness, and lower carcass meat proportion. CL increase did not affect meat pH, meat and fat color, chemical and fatty acid composition. Late slaughtering improved carcass yields and increased carcass adiposity. However, it did not affect carcass meat proportion and shoulder tissue composition. SW had effect on meat color and fatty acid composition.