Advances in Animal and Veterinary Sciences

Short Communication
Adv. Anim. Vet. Sci. 9(11): 1973-1977
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Beatriz I. Castro-Pérez1, Luis A. Rojas-Román1, Alfredo Estrada-Angulo1, Octavio Carrillo-Muro2, Alberto Barreras3, Alejandro Plascencia4*

1Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Sinaloa, Culiacán, México; 2Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Zacatecas, Zacatecas, México;3Instituto de Investigaciones en Ciencias Veterinarias, Universidad Autónoma de Baja California, Mexicali, Baja California, México; 4Departamento de Ciencias Naturales y Exactas, Universidad Autónoma de Occidente, Unidad Regional Guasave, Sinaloa, México.

Abstract | Forty male hairy lambs (¼ Pelibuey and ¾ Katahdin, 31.53 ± 3.8 kg initial LW) were fed during 70 days with total mixed ration corn-based finishing diet supplemented with 0, 2, 4, or 6 g tannins extract/kg dietary dry matter (Control, TAN2, TAN4, and TAN6, respectively) in order to evaluate the effects of long-term tannin supplementation on meat quality. The tannins extract (TAN) contained a minimum of 70% tannin, comprised of a 50:50 blend of both condensed and hydrolysable forms. Average net intake of tannin were 1.71, 3.45, and 5.2 g of tannin/day for TAN2, TAN4, and TAN6, respectively. Lambs, were slaughtered at 48.14 ± 4.8 kg averaging 27.77±2.78 kg of carcass weight. Records and meat samples of each carcass were obtained and analyzed (10 samples/treatment). There were no treatment effects on carcass traits. Tannin supplementation did not affect pH, drip loss or cook loss. However, tannin supplementation linearly increased (P ≤ 0.04) the L value and shear force, and tended to increase (P=0.08) water holding capacity being maximal at high supplementation level (6 g TAN/kg dietary DM). It is concluded that long-term supplementation of tannins may affect color and tenderness of meat lamb when is supplemented beyond 4 g/kg DM. However, further research must be performed in order to establish the maximum dose level of supplementation with positive effects on meat quality but without detrimental effects of tannins on feed intake, nutrient utilization and health.

Keywords | Tannins, Lambs, Finishing phase, Meat quality, Carcass characteristics