Impact of Drinking Saline Water on Meat Production and Muscles Structures of Barki Lambs
Impact of Drinking Saline Water on Meat Production and Muscles Structures of Barki Lambs
Mohamed Ali Zayed
ABSTRACT
In the desert and semi-desert lands, livestock usually drinks lowly or marginal quality water. Irregularly as water is excessive in salt, which could reason physiological dissatisfied or maybe a death in farm animals. Three major muscles Triceps Brachii (TB), Longsimus Dorssi (LD) and Biceps Femoris (BF) samples were collected at 24 h postmortem from the carcasses of Bakri lambs. Lambs were separated according on drinking water type into two groups, the 1st group (G1); lambs drank fresh water (274 ppm TDS) (control group). The 2nd group (G2); lambs drank saline water (5980 ppm TDS). The physical, chemical properties and histological structures of three muscles types from eight Barki lambs were analyzed to investigate the effect of drinking saline water on the previous traits. Both groups showed significant (P<0.05) differences in average daily gain, pre-slaughter weight, empty body weight, hot carcass weight, total fat, edible parts, and non-edible parts. Where the average daily gain increased by 50.68 % for lambs that drank fresh water group compared with those kept on saline water group. On the other hand, there no significant differences between two groups were observed on dressing percentages based on slaughter weight or empty weight. High significant differences were obtained for sensory evaluation (aroma, flavor, tenderness, juiciness, and palatability) for the three types of muscles for lambs kept on fresh water against to those drinking saline water. A micrograph of a section BF muscle of lambs that drinking fresh water showing intact muscle fibers, however the lambs that drinking saline water showing relative atrophy of muscle fibers. While LD muscle of lambs which drinking fresh water showing normal muscle fibers shape, but muscle of lambs that drinking saline water showing relative hypertrophy of muscle fibers. A micrograph of a section TB muscle of lambs drinking fresh water showing normal muscle fibers structure while, the lambs that drinking saline water showing an elongation of muscle fibers and narrow of the thickness as compared with the normal one that may be significant related to meat tenderness. Therefore, the results indicated that there was a bad influence of drinking saline water on meat yield, sensory evaluation, and histological structures of muscles type in Barki lambs in South Sinai Governorate, Egypt.
Keywords
| Saline water, Meat production, Muscles structures, Muscles type, Barki lambs
| Saline water, Meat production, Muscles structures, Muscles type, Barki lambs
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April 2022
Vol. 10, Iss. 4, Pages 712-954
