20-Title: Effect of different levels of lactobacillus acidophilus culture on carcass traits and meat quality of Malpura lambs

Authors: YP Gadekar, AK Shinde, NM Soren and SA Karim

Source: Ruminant Science (2014)-3(2):229-234.

How to cite this manuscript: Gadekar YP, Shinde AK, Soren NM and Karim SA (2014). Effect of different levels of lactobacillus acidophilus culture on carcass traits and meat quality of Malpura lambs. Ruminant Science 3(2): 229-234.


Twenty four Malpura lambs (Body Weight, 3.3 kg; Average age 13.6 days), equally divided into four groups were supplemented with different doses of Lactobacillus acidophilus culture (3.6×109 cells/ml concentrations) at 0 (control); 1.0 (T1); 1.5 (T2) and 2.0 ml/kg body wt (T3). Lambs were slaughtered at the age of 180 days to assess carcass attributes and meat quality. Average pre-slaughter weight was 23.82 ±1.42, 28.32±1.89, 29.12±0.96 and 29.48±1.99 kg for control, T1, T2 and T3 respectively and was significantly higher (P<0.05) in T3 group. Dressing percentage on empty live weight (ELW) was 56.95±0.89% in control, 57.33±0.43% in T1, 58.56±0.95% in T2 and 57.94±0.94 % in T3 group respectively. Loin eye area was comparable. Average lean content in carcass for control, T1, T2, and T3 was 54.12±0.64, 54.30±1.35, 55.29±1.99 and 55.56±1.28 %, respectively. Average fat content varied between 17-19%. Dissected bone percentage was between and 23-25%. Meat: bone ratio was highest (2.40±14) in T2 group. Lean: fat ratio was 3.22±0.20, 2.93±0.21, 3.37±0.52 and 3.53±0.52 for control, T1, T2 and T3, respectively. The cooking losses and water holding capacity were comparable. The shear force values of mutton for control, T1, T2 and T3 groups were 2.12±0.14, 2.46±0.18, 2.03±0.50 and 1.86±0.25 kg/cm2, respectively. The present study suggested that supplementation of Lactobacillus acidophilus culture to growing Malpura lambs significantly improved weight gain without affecting carcass traits and meat quality.


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