The Fate of Tannins from Birdsfoot Trefoil and Their Effect on the Nitrogen Balance in Growing Lambs Fed Diets Varying in Protein Level.

Two experimental periods were employed to investigate the fate of ingested CT from BT and their effects on the intake, digestibility, and N balance in lambs fed diets differing in CP levels. In period 1, 24 lambs were fed a basal diet either treated with polyethylene glycol (PEG+) to deactivate CT or without polyethylene glycol (PEG-). In period 2, the same lambs were used in a 2 × 2 factorial design and fed either the basal diet (BP) or a high protein diet (HP), again treated with or without PEG.

Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat.

Background: Tannins intensively interact with rumen microbes, which is expected to have consequences for meat quality.

Results: Silages prepared from birdsfoot trefoil (BT), sainfoin (SF), alfalfa (AF) or red clover (RC) were fed alone to 48 lambs. The SF contained five times more condensed tannins than BT, the other tanniferous plant.

The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panel.

Beside surgical castration possible alternatives helping to reduce the incidence of boar taint in cooked pork are rearing conditions, immunocastration and feeding strategies for entire males known to lower the skatole levels. The goal of this study was to assess the effects of these alternatives on the sensory acceptability of pork. In experiment 1, carcasses from barrows, entire males (EM) and entire males fed raw potato starch (EM+) 7d before slaughter were selected based on the androstenone ( View Article and Find Full Text PDF