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Characterising Forages for Ruminant Feeding
Dynes, R.A.,Henry, D.A.,Masters, D.G. Asian Australasian Association of Animal Productio 2003 Animal Bioscience Vol.16 No.1
Forages are the most important feed resource for ruminants worldwide, whether fed as pastures, forage crops or conserved hay, silage or haylage. There is large variability in the quality of forages so measurement and prediction of feeding value and nutritive value are essential for high levels of production. Within a commercial animal production system, methods of prediction must be inexpensive and rapid. At least 50% of the variation in feeding value of forages is due to variation in voluntary feed intake. Identification of the factors that constrain voluntary feed intake allows these differences to be managed and exploited in forage selection. Constraints to intake have been predicted using combinations of metabolic and physical factors within the animal while simple measurements such as the energy required to shear the plant material are related to constraints to intake with some plant material. Animals respond to both pre- and post-ingestive feedback signals from forages. Pre-ingestive signals may play a role in intake with signals including taste, odour and texture together with learned aversions to nutrients or toxins (post-ingestive feedback signals). The challenge to forage evaluation is identification of the factors which are most important contributors to these feedback signals. Empirical models incorporating chemical composition are also widely used. The models tend to be useful within the ranges of the datasets used in their development but none can claim to have universal application. Mechanistic models are becoming increasingly complex and sophisticated and incorporate both feed characteristics and use of biochemical pathways within the animal. Improvement in utilisation through the deliberate selection of pasture plants for high feeding value appears to have potential and has been poorly exploited. Use of Near Infrared Reflectance Spectroscopy is a simple method that offers significant potential for the preliminary screening of plants with genetic differences in feeding value. Near Infrared Reflectance Spectroscopy will only be as reliable as the calibration sets from which the equations are generated.
Shija, Dismas S.,Mtenga, Louis A.,Kimambo, Abiliza E.,Laswai, Germana H.,Mushi, Daniel E.,Mgheni, Dynes M.,Mwilawa, Angello J.,Shirima, Eligy J.M.,Safari, John G. Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.2
The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of $22.59{\pm}0.50$ kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature ($3.77^{\circ}C$ vs $3.15^{\circ}C$) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.
Shija, Dismas S.,Mtenga, Louis A.,Kimambo, Abiliza E.,Laswai, Germana H.,Mushi, Daniel E.,Mgheni, Dynes M.,Mwilawa, Angello J.,Shirima, Eligy J.M.,Safari, John G. Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.1
The aim of the pilot study was to evaluate slaughter characteristics and carcass composition of indigenous long fat tailed sheep and Small East African goats purchased from the auction markets slaughtered at 1.5 to 2 yrs of age and 20 kg to 25 kg live weight. The animals were slaughtered according to halal standard procedures. The left half carcasses were jointed into eight wholesale joints, and dissected into muscles, fat and bone, which were weighed separately. Sheep had greater (p<0.05) slaughter BW (22.29 kg vs 20.50 kg) and empty BW (20.17 kg vs 18.67 kg) than goats (p<0.05). Dressing percentages were lower (p<0.001) in sheep than goats when carcass weight was expressed as percentage of slaughter BW (42.31% and 47.15%) and empty BW (46.75% and 51.79%). Sheep carcasses had lower (p<0.001) proportion (66.18% vs 71.64%) of muscles and higher (p<0.001) proportion of fat (7.41% vs 3.44%) than goat carcasses. Sheep had proportionally lighter (p<0.001) shoulder (18.89% vs 22.68%) and heavier (p<0.05) proportion of chump (7.916% vs 6.76%) and main rib (8.12% vs 7.07%). Sheep had more (p<0.001) muscles in the leg (28.83% vs 27.08%) and main rib (7.62% vs 6.36%) than goats. Sheep had less (p<0.001) muscles (20.28% vs 23.56%) in shoulder joints when expressed as percentage of total muscle of carcasses. It is concluded that there are differences in sheep and goat both in terms of carcass and joint yields and composition. The present study also implies that there is need to consider setting different meat cuts and prices for these cuts when one takes into account the differences in muscle distribution within joints in sheep and goats.