Manuscript Title:

EFFECT OF SYNERGISTIC DOSES OF ZINC AND VITAMIN E ON CARCASS CUTS AND MEAT QUALITY CHARACTERISTICS OF AWASSI LAMBS

Author:

MOZHIR K.K. ALMAHDAWI, NAWFAL A.M.A AL-JOULAQ

DOI Number:

DOI:10.17605/OSF.IO/2YB8G

Published : 2023-01-23

About the author(s)

1. MOZHIR K.K. ALMAHDAWI - Department of Animal Production, College of Agriculture and Forestry, University of Mosul.
2. NAWFAL A.M.A AL-JOULAQ - Department of Animal Production, College of Agriculture and Forestry, University of Mosul.

Full Text : PDF

Abstract

This experiment was conducted in field of sheep breeding, College of Agriculture and Forestry / University of Mosul. Twenty Awassi lambs were used in this experiment and was similar in age and weight at the beginning of experiment. This experiment was lasted for 90 days and was preceded by a two-week acclimatization period. This study included randomly distributing their lambs into four treatments. The first treatment (control) without dose. While the second treatment of lambs were dosing by zinc (30 mg zinc / head) for three times per week. The third treatment were given vitamin E (20 mg of vitamin E / head) for three times a week. As for fourth treatment the lambs were doses a mixture of zinc and vitamin E per three times a week. The results of the current study indicated that there was a significant effect of doses of zinc or vitamin E, or both on average weights of proportions of the main and secondary carcasses and separated fats among treatments. The results indicated that there were significant differences between the groups treated with zinc and vitamin E and interaction between them compared to the control treatment.As for physical inventory of components of three-ribs region (9-10-11) the results of the current experiment showed that there was a significant effect of dossing with zinc and vitamin E or mixture between them on the proportions of muscle and fats,rates of moisture content, percentage of crude protein and a highly significant effect (P≤ 0.01)) in proportion of ether extract in favor of the experimental treatments over the control treatment when compared to the control treatment that was not treated with zinc and vitamin E.The results indicates that dosing of Awassi lambs with zinc ,vitamin E or their mixture which led to a significant improvement in rates of weights percentages of main and secondary carcasses, and significant increase in percentages of muscle tissue sedimentation and crude protein and significant decrease in percentages of fats and ether extract in favor of the groups of lambs treated with zinc , vitamin E or a mixture together compared to the control group.


Keywords

Zinc, vitamin E, carcass cuts, meat quality, separated fats.