Naslov
Effects of white button mushroom (Agaricus bisposus) on growth and meat quality of growing lambs

Autori
Kiš, Goran ; Popović, Maja ; Pajurin, Luka ; Špoljarić, Daniel ; Kozacinski, Lidija ; Špoljarić, Branimira ; Kljak, Kristina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Science / - Wageningen : Wageningen Academic Publishers, 2022, 361-361

ISBN
978-90-8686-385-3

Skup
73rd Annual Meeting of the European Federation of Animal Science (EAAP)

Mjesto i datum
Porto, Portugal, 05.09.2022. - 09.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Agaricus bisporus, growth, carcass, lambs
(Agaricus bisporus, porast, trup, janjad)

Sažetak
The effect of supplementation of button mushroom (Agaricus bisporus) to animal feed as a promoter of the health and productivity of domestic animals is known. Adding high-quality mushrooms to sheep rations has shown to lower cholesterol but the effect on the lamb meat qualitative properties is unknown. Therefore, the aim of this paper is to determine the effect of supplementation of white button mushroom in the diet on growth performance and meat quality characteristics of growing Pramenka lambs. Lambs (n=18, 16.6±0.6 kg body weight ; BW) were randomly assigned to one of three dietary treatments (6 lambs/treatment). All lambs received ad libitum forages with supplementation of compound feed for lambs contained: 0% of mushroom (MO) for the control group ; 1.5% of dried mushrooms (MD) and 1.5 % of fresh mushrooms on dry matter basis (MF), respectively. In addition to production, parameters samples of m. semimembranaceus were taken for analysis of lamb meat quality. Dietary treatments had effects (P≤0.05) on average daily gain (ADG) with highest gains for lambs ate dried mushrooms, then fresh and lowest values for ration without mushrooms. In addition to production parameters, the results of the qualitative traits of lamb meat show the lowest levels of fat in the group of lambs M0 or highest in MF, compound feed with the addition of fresh mushrooms. Regardless of the amount of fat, the most significant difference (P≤0.001) of cholesterol was in lambs fed with dry mushrooms, which was many times lower than in all other lambs (8.6 vs. 28 mg/100g). The thiobarbituric test (TBARS) as an indicator of the oxidative stability of the meat was used. TBARS values were expected to increase from day 0 to day 6 (0.1 vs. 1.4) and differ significantly, while expected dry mushroom meal had no significant differences between other two lamb groups. Meanwhile, it can be concluded that supplementation white bottom mushrooms in growing lambs ration enhances growth performance and meat quality, but further investigations in explanation of the obtained results will be required.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Poljoprivreda (agronomija)

POVEZANOST RADA