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The objective of this study was to distinguish between the Tunisian Djebel lamb meat and meat from typical Tunisian production systems (PSs) through the fatty acids (FAs) profile and the stable isotope ratio analysis (SIRA). Thirty-five lambs from three different regions and PSs (D = Djebel, B = Bou-Rebiaa, and O = Ouesslatia) were considered for this purpose. The results demonstrated that the PS and the geographic origin strongly influenced the FA profile of lamb meat. It was possible to discriminate between the Djebel lamb meat and the rest of the dataset thanks to the quantification of the conjugated linoleic acids (CLA) and the branched chain FAs. Moreover, statistically different concentrations of saturated, monounsaturated and polyunsaturated FAs and a different n-6/n-3 ratio were found for grazing (D and BR) and indoor (O) lambs, making it possible to discriminate between them. As for the stable isotope ratio analysis, all parameters made it possible to distinguish among the three groups, primarily on the basis of the dietary regimen (δ(13C) and δ(15N)) and breeding area (δ(18O) and δ(2H)). [ABSTRACT FROM AUTHOR]

The green oak (Quercus ilex) plays an important role in forest ecology when oaks are the dominant species or are plentiful. The use of acorns as an alternative to barley for livestock feeding can be beneficial for breeders. The aim of this study was the evaluation of the acorn intake by lambs in two stages, suckling and fattening, on growth, diet digestibility, carcass and non-carcass characteristics. For this, 32 lambs were used. During the suckling period, 16 lambs were reared on range pasture, supplied by barley (S-Ba), the other 16 on forest pasture and supplied by acorns (S-Ac). During the fattening period, lambs were assigned to concentrate based either on barley (F-Ba) or acorn (F-Ac) resulting in eight animals per suckling treatment per fattening treatment. The feed intake, diet digestibility and lamb growth were recorded. At 90 d of fattening, all animals were slaughtered and carcass traits studied. The main results show that the incorporation of acorn in concentrate was without effect on digestibility of organic matter, crud protein and neutral detergent fibre. The nitrogen balance was positive for animals fed barley concentrate or acorn one (>8 g d -1). The lamb growth rates and slaughter body weight were not affected by acorn incorporation in both phases (p>0.05). Consequently, the carcass weights and carcass yields were similar. The F-Ac and S-Ac lambs had relatively heavier liver than F-Ba and S-Ba. The carcass composition in cutting pieces and that in tissues (muscle, fat and bone) was similar for all groups. These results suggest that acorns could replace partially conventional feedstuffs as concentrate without affecting animal performance and carcass quality. [ABSTRACT FROM AUTHOR]

Simple Summary: The aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. Twenty-four male Barbarine lambs were divided into three homogeneous groups receiving individually: 600 g of oat hay as a roughage supplemented with 600 g of commercial concentrate for the control group (C), concentrate containing rosemary residues (RR) plus soybean meal for the RRS group, and RR plus faba bean for the RRF group. The inclusion of RR did not affect meat lipid oxidation, but improved meat nutritional properties by increasing its polyphenol and polyunsaturated FA content. The source of crude protein did not affect any parameter studied. The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p < 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p < 0.05) and the ratio of polyunsaturated FA to saturated FA (p < 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality. [ABSTRACT FROM AUTHOR]

Simple Summary: This study aims to investigate the carcass and meat quality from lambs fed a dietary treatment including rosemary residues obtained after distillation as cereal substitute in concentrate knowing that cereals are the main component of concentrate. Twenty-four male lambs from local fat-tailed Barbarine breed were allocated into three groups. They received individually oat hay as roughage and as complementation standard concentrate for control group (C) and two concentrate types containing rosemary residues (RR) for the other groups. The protein source was soybean (S) for RRS group while faba bean (F, Vicia Faba) which is a legume was the protein source for RRF group. The results suggest a positive action of rosemary by-products in improving phenolic and tocopherol compounds given their richness in these components. In addition, growth, the non-carcass and carcass traits and the meat physical properties were not altered. Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb's growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb's growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power. [ABSTRACT FROM AUTHOR]