J. Anim Sci.
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J. Anim Sci. 1974. 39:325-330.
© 1974 American Society of Animal Science
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Effect of Protein and Energy Levels on Lamb Carcass Composition1

B. F. Craddock2, R. A. Field and M. L. Riley

University of Wyoming, Laramie 82071

Abstract

In this trial 63 Western whiteface wether lambs were used in a 2 x 2 factorial design arrangement to study the effects of two dietary protein levels (10.5 and 13.5%) and two dietary energy levels (50:50 and 80:20 ratio of concentrate to roughage) on live traits and carcass composition. All lambs were slaughtered at a constant weight of approximately 60 kilograms.

Live traits were affected most by changes in protein and energy levels. Increasing protein levels resulted in higher average daily gains and improved feed efficiencies. As energy content of the diets increased, days on feed increased while feed consumption decreased. Feed efficiency improved as energy levels increased. Preslaughter shrink increased as energy level in the diets decreased. Carcass measurements, quality factors and chemical composition of carcass were not affected by changes in protein and energy levels.

Significant interactions between protein and energy levels in the ration were noted for kidney fat weight, percent kidney fat, body wall thickness and yield grade. As percent protein in the diets increased, carcass fat measures increased on the low energy diets but decreased on the high energy diets. As energy level in the diets increased, carcass fat measures increased on the low protein diets but decreased on the high protein diets.

Footnotes

1 Approved by the Director of the Wyoming Agricultural Experiment Station as Journal Article No. 426.

2 Present address: Department of Animal Science, Texas A&M University, College Station 77843.






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Copyright © 1974 by the American Society of Animal Science.