Effect of adding Salix babylonica Extracts and Exogenous Enzymes to Basal Diets on the Meat Quality of Growing Suffolk Lambs

Abstract

It was evaluated the effect of adding Salix babylonica L. extracts and exogenous enzymes in combination or individually on meat quality in growing Suffolk lambs. Animals were divided into 4 groups of 4 animals each in a completely randomized design (CRD). Treatments were: (i) Control: basal diet of concentrate (30%) mixture and corn silage roughage (70%); (ii) EZE (exogenous enzymes): basal diet plus 10 g of enzyme (Zado®); (iii) SB (Salix babylonica): basal diet plus 30 ml of S babylonica extracts, and (iv) EZESB (exogenous enzymes + Salix babylonica): basal diet plus 10 g enzyme and 30 ml of S. Babylonica extracts. Lambs were housed in individual cages for 60 days. Extracts were dosed orally while EZE was mixed with concentrate. At the end of the trial, lambs were slaughtered and Longissimus dorsi samples were analysed. Samples were analysed for CP, CF, ash and DM. Meat quality parameters included color, pH, carcass temperature and kidney fat. No significant differences for live weight, chemical composition, as well as hot carcass weight and cold, initial and final temperature and kideny fat. Meat lightness (variable L *) and pHf were improved (P<0.05) with EZESB treatment compared to the other three treatments, and the most optimal pHf four treatments being the most acidic. Lambs fed SB or EZE were not different from the control. In conclusion, a combined administration of EZESB to the basal diet improves meat quality by reducing the pH and increasing its lightness when compared to either EZE or SB, individually.