Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat
B. Mioč, V. Pavič, I. Vnučec, Z. Prpić, A. Kostelić, V. Sušićhttps://doi.org/10.17221/2261-CJASCitation:Mioč B., Pavič V., Vnučec I., Prpić Z., Kostelić A., Sušić V. (2007): Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat. Czech J. Anim. Sci., 52: 31-36.
This experiment investigated the effect of olive cake in the feed of weaned Pramenka lambs on their daily gain, carcass traits and on the chemical composition of different groups of muscles. For that purpose, 45 male lambs were divided into three groups with 15 lambs each and fed separately for 50 days. The first group (control) was fed a commercial concentrate, while the second and third (test) groups were fed a concentrate with the addition of 15% and 30% olive cake, respectively. The results showed that the high level of olive cake inclusion (30%) decreased (P < 0.01) daily gain, final weight, empty carcass weight and (P < 0.05) dressing percentage of lambs. The olive cake resulted in a significantly higher (P < 0.01) proportion of stomach and intestines in the carcass compared to the control. The content of fat, proteins and dry matter in all the analyzed groups of muscles was lowest in the carcasses of lambs fed olive cake. The results of this research suggest that the addition of 15% of olive cake to the concentrate had no significant negative effect on daily gain, carcass weight and dressing percentage of lambs.Keywords:olive cake; Pramenka lambs; fattening; carcass traits; meat chemical composition