Evaluation of ensiled protein grass as a novel feed ingredient in diets for lambs: Effects on fattening performance, meat quality and flavor.

Abstract

This study aimed to investigate the ensiled protein grass (PG) as a novel feed source for lamb production by examining its effects on fattening performance, meat quality and flavor. The results reveal no significant effects of PG silage incorporation on growth performance, carcass characteristics, or serum biochemical parameters of fattening lambs. The sensory quality, nutrient composition, and amino acid profiles of meat also remained unaffected. However, the concentration of C18:3n-3 was significantly higher in the PG diet group, and the levels of C18:2n-6 and C20:3n-6, as well as the ratio of n-6: n-3 PUFA, were lower. Moreover, incorporating PG silage into diets has diversely and significantly impacted the volatile profiles of raw meat and fat tissues. Overall, the ensiled PG could be utilized as a novel and alternative feed ingredient in lamb diets, potentially enhancing the meat's fatty acid composition and the fat's flavor profiles while maintaining fattening performance.