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- W2186132457 abstract "3 Abstract: The effect of magnesium oxide and sodium bicarbonate on the physical and chemical composition of carcass was investigated. Eighteen ram lambs with an average weight of 35.1±0.62 Kg were randomly selected and divided into 3 groups of treatment (6 lambs/ treatment group). The experiment was prolonged for 75 day. The rations were included: diet 1 (control diet), diet 2 (control diet plus 0.05% magnesium oxide) and diet 3 (control diet plus 0.2% sodium bicarbonate). At the end of the experiment, all lambs were slaughtered and their carcasses were analyzed according to Farid's method. Right half carcass for weighing meat, fat and bone were studied in different cuts of carcasses and the averaged values were compared by means of statistical analysis. Highest and lowest average lean meat were observed in the group receiving 0.05% magnesium oxide ( 6.65±0.86 Kg) and control (5.84±0.30 Kg), respectively. But that was not statistically significant (P>0.05). Experimental results showed that there were statistically significant differences in average carcass fat (P<0.05). Therefore, the lowest average carcass fat was observed in the group receiving 0.05% magnesium oxide. The comparison carcass chemical composition percentage between different treatments was observed with significant difference (P<0.05). The highest carcass protein percentage (17.30±0.64%) and lowest percentage of carcass fat (27.93±0.14%) was observed in the 0.05 % magnesium oxide group." @default.
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- W2186132457 date "2012-01-01" @default.
- W2186132457 modified "2023-09-27" @default.
- W2186132457 title "Effect of Magnesium Oxide and Sodium Bicarbonate on Physical and Chemical Composition Carcass of Lori-Bakhtiari Fattening Lambs" @default.
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