Effect of different levels of selenium on the carcass characteristics of Karadi lambs
Iraqi Journal of Veterinary Sciences,
2018, Volume 32, Issue 1, Pages 41-48
AbstractThis study was conducted to evaluate the effect of using different levels of selenium (Se, Sodium Selenite) on carcass characteristics of Karadi lambs. Fifteen male lambs (4-5 months old and initial weight 25±0.53 kg) were randomly divided into three groups (5 lambs for each). All groups were fed rations consisted mainly of barley grain, wheat bran, yellow corn and soybean meal. All lambs were Se orally given twice a week, which were put in an empty gelatin capsules. The experimental groups were: control group T1 (0 mg Se /kg BW), low level T2 (0.15 mg Se /kg BW) and high level T3 (0.25 mg Se /kg BW). The results showed no significant effects of the different amount of Se on slaughter weight (SW), empty body weight (EBW), dressing percentages (hot carcass weight on empty body weight (HCW/EBW), cold carcass weight on SW (CCW/SW) and (CCW/EBW), carcass length and rib eye area, all adipose fat tissues, carcass offal weights and the chemical composition of meat. On the other hand, significant (P<0.05) differences were found in hot carcass weight (HCW), cold carcass weight (CCW), dressing percentage of HCW/SW, fat thickness, the loin, rack, flank cuts and fat tail among all treatments. The highest weight of loin, rack, flank and fat tail was found in T3, but the lowest weight was in (T1). The physical dissection of legs for fat% components was reduced in both Se treatments groups compared to the control groups. The heart, kidneys, spleen and testicular weight were increased significantly (P<0.05) by increased levels of Se compared to the T1. While, the T2 showed the higher weight of the spleen, but the lower weight was in T1. In conclusion, the increased amount of Se significantly influenced some carcass traits; (HCW), (CCW), dressing percentage of HCW/SW, some carcass cuts, edible and reduced fat thickness and fat contents of leg dissection.
- Article View: 416
- PDF Download: 292