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.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.date.accessioned2026-01-28T09:17:13Z
dc.date.available2026-01-28T09:17:13Z
dc.date.issued2026-01-27
dc.date.updated2026-01-28T08:43:33Z
dc.description.abstractDetermining the optimal crude protein (CP) content in light lambs’ diets is crucial for reducing ammonia. This study assessed lowering CP in fattening concentrates and its effect on digestibility and meat quality (two experiments). Two phases were tested: growing (14–19 kg BW; 18 % vs. 20 % CP) and finishing (19–25 kg BW; 17 % vs. 19 % CP). Experiment 1 involved 24 Rasa Aragonesa lambs, 12 per phase (growing: 14.0 ± 0.87 kg BW; finishing: 18.9 ± 0.78 kg BW, n = 6 per treatment) to assess apparent digestibility, nitrogen balance, and blood metabolites. The adaptation period to the diets were 12 days, while the collection period was 5 days. Digestibility was measured by total faecal collection and acid-insoluble ash (AIA) as internal marker. Experiment 2 evaluated meat quality of 24 Ripollesa lambs, slaughtered at 24.6 ± 0.23 kg BW after 42 days of fattening. Lower CP tended to decrease the acid detergent fibre (ADF) digestibility using total faecal method (P = 0.06) and decreased organic and dry matter digestibility with AIA (P = 0.03) during the growing phase (P < 0.05). No differences were observed in the finishing phase (P > 0.10). Digestibility coefficients were consistently underestimated with AIA compared to total faecal collection (P < 0.001). Nitrogen balance was unaffected by CP level (P > 0.05). Plasma metabolites were similar between treatments, except for β-hydroxybutyrate, which tended to be lower in Low CP lambs during the finishing (P = 0.09). Meat quality was minimally affected, however, Low CP increased metmyoglobin after 6 days of oxygen exposure (P = 0.005) and modified minor fatty acids. A moderate reduction of 2 % in dietary CP of light lambs appears feasible and does not impair nutrient digestibility and meat quality.
dc.description.peerreviewedSi
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 del Grupo de Investigación (Grupo A25_23R); y la AEI con la beca predoctoral PRE2018–086670. Pelegrin-Valls, J. recibió el apoyo de la subvención FI (2019FI_B_00376) de la Generalitat de Catalunya-Fondos Sociales Europeos.
dc.identifier.citationLobón, S., Baila, C., Álvarez-Rodríguez, J., Blanco, M., Casasús, I., Pelegrin-Valls, J., & Joy, M. (2026). Effects of protein reduction in lamb fattening concentrate on in vivo digestibility, nitrogen balance and meat quality. Animal Feed Science and Technology, 334, 116670. https://doi.org/10.1016/j.anifeedsci.2026.116670
dc.identifier.doi10.1016/j.anifeedsci.2026.116670
dc.identifier.issn0377-8401
dc.identifier.urihttps://doi.org/10.1016/j.anifeedsci.2026.116670
dc.identifier.urihttps://hdl.handle.net/10532/8114
dc.language.isoen
dc.publisherElsevier B.V.
dc.relationinfo:eu-repo/grantAgreement/INIA/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTA2017–00008-C02/ES/Optimización del uso de recursos proteicos mediterráneos en la cría de corderos ligeros
dc.relation.citaSi
dc.relation.isbasedoninfo:eu-repo/grantAgreement/Gobierno de Aragón/III Plan Autonómico de Investigación, Desarrollo e Innovación 2021-2027/A25_23R/ES/Investigación en producción agroganadera sostenible y saludable/INPASS
dc.relation.publisherversionhttps://doi.org/10.1016/j.anifeedsci.2026.116670
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject.agrovocCordero
dc.subject.agrovocCalidad de la carne
dc.subject.agrovocProteina bruta
dc.subject.agrovocÁcido graso
dc.subject.agrovocDigestibilidad in vivo
dc.subject.sdgHambre cero
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 publicada

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