Effects of protein reduction in lamb fattening concentrate on in vivo digestibility, nitrogen balance and meat quality

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dc.contributor.authorLobón Ascaso, Sandra
dc.contributor.authorBaila Bigne, Claudia
dc.contributor.authorAlvarez Rodríguez, Javier
dc.contributor.authorBlanco Alibés, Mireia
dc.contributor.authorCasasús Pueyo, Isabel
dc.contributor.authorPelegrín Valls, Jonathan
dc.contributor.authorJoy Torrens, Margalida
dc.contributor.funderMinisterio de Economía y Competitividad
dc.contributor.funderGobierno de Aragón
dc.contributor.funderAgencia Estatal de Investigación
dc.contributor.orcidLobón Ascaso, Sandra [0000-0002-7829-1448]
dc.contributor.orcidBlanco Alibés, Mireia [0000-0003-3875-4935]
dc.contributor.orcidCasasús Pueyo, Isabel [0000-0003-3943-5311]
dc.contributor.orcidJoy Torrens, Margalida [0000-0002-1796-4223]
dc.date.accessioned2025-10-31T13:45:11Z
dc.date.available2025-10-31T13:45:11Z
dc.date.issued2025-10-02
dc.date.updated2025-10-15T08:16:49Z
dc.description.abstractDetermining the optimal crude protein (CP) content in small ruminant diets is crucial for reducing ammonia. This study assessed the feasibility of decreasing CP content in light lamb diets and its effect on apparent digestibility and meat quality. Isoenergetic fattening concentrates with different CP contents: 18% (Low) vs. 20% (Control) during the growing phase (14 to 19 kg body weight (BW)) and 17% (Low) vs. 19% (Control) during the finishing phase (19 to 25 kg BW) were tested in two experiments. The in vivo digestibility experiment (Experiment 1) involved 24 Rasa Aragonesa lambs, 12 per phase. Apparent nutrient digestibility, nitrogen balance and blood metabolites were determined. Nutrient digestibility was compared using total faecal collection and spot faecal samples with acid-insoluble ash (AIA) as internal marker. In Experiment 2, meat quality of longissimus thoracis et lumborum muscle of 24 Ripollesa lambs fed concentrates differing in CP was evaluated. The reduction of CP tended to decrease the acid detergent fibre digestibility (total faecal method) and decreased both organic and dry matter digestibility (AIA method) during the growing phase. Overall, digestibility coefficients were underestimated with AIA analysis compared to total faecal collection. Lambs of the Low group had lower plasmatic β-hydroxybutyrate in the finishing phase and results of N balance were similar between groups. Meat quality was minimally affected, although lower CP increased metmyoglobin after 6-day oxygen exposure and altered minor fatty acids. Reducing CP by 2% in lamb diets is advisable as it has limited impact on apparent digestibility and meat quality.
dc.description.sponsorshipEste trabajo ha sido financiado por el Ministerio de Economía y Competitividad de España con la subvención RTA2017-00008-C02; el Gobierno de Aragón con los fondos para grupos de investigación (Grupo A25_23R); y la AEI con la beca predoctoral PRE2018-086670. Jonathan Pelegrin-Valls ha recibido una beca para personal investigador en fase inicial de la Generalitat de Cataluña-Fondo Social Europeo.
dc.identifier.citationLobón, S., Baila, C., Álvarez-Rodríguez, J., Blanco, M., Casasús, I., Pelegrin-Valls, J., & Joy, M. (2025). Effects of protein reduction in lamb fattening concentrate on in vivo digestibility, nitrogen balance and meat quality (SSRN Scholarly Paper No. 5557099). Social Science Research Network. https://doi.org/10.2139/ssrn.5557099
dc.identifier.doi10.2139/ssrn.5557099
dc.identifier.urihttps://hdl.handle.net/10532/7938
dc.language.isoen
dc.publisherElsevier BV
dc.relationinfo:eu-repo/grantAgreement/INIA/Programa Estatal de I+D+i orientado a los Retos de la Sociedad/ES/RTA2017-00008-C02-01/Optimización del uso de recursos proteicos mediterraneos en la cría de corderos ligeros
dc.relation.citaSi
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spainen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject.agrovocLípido
dc.subject.agrovocCarne de cordero
dc.subject.agrovocMetabolito
dc.subject.agrovocOxidación
dc.subject.agrovocProteina bruta
dc.subject.sdgHambre cero
dc.subject.sdgProducción y consumo responsables
dc.titleEffects of protein reduction in lamb fattening concentrate on in vivo digestibility, nitrogen balance and meat quality
dc.typetexto
dc.typerevista
dc.typeartículo
dc.typeartículo original
dc.type.hasVersionversión original del autor

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