Influence of varied sprouted barley feeding levels on carcass traits, meat quality, and fatty acid profile of lambs

Figures & data

Table 1. Feed ingredients and nutrient content of sprouted barley levels.

Feed ingredients, %	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100
Barley	70.0	52.5	35.0	17.5	0
Alfalfa hay	30.0	22.5	15.0	7.5	0
Sprouted barley	0.0	25.0	50.0	75.0	100
Total	100	100	100	100	100
Nutrient analysis, % of DM*
DM	95.5	76.7	57.8	38.9	20.1
Crude protein	15.0	14.6	14.4	14.2	13.9
Neutral detergent fiber	34.2	35.0	30.3	31.0	36.9
Acid detergent fiber	19.8	18.2	16.0	17.6	16.8
Lignin	5.8	5.4	5.0	4.1	2.1
Non-fibrous carbohydrates	43.9	43.6	48.8	48.3	43.5
Fat	1.7	1.8	1.9	2.0	2.7
Ash	5.2	4.9	4.6	4.4	3.0
Calcium	0.6	0.6	0.5	0.4	0.2
Phosphorus	0.2	0.3	0.3	0.3	0.4
Magnesium	0.2	0.2	0.2	0.2	0.1
Potassium	1.5	0.4	1.2	1.0	0.5
Sulfur	0.2	0.2	0.2	0.2	0.2
Sodium	0.2	0.2	0.2	0.2	0.2
Zinc, ppm	33.0	37.0	39.0	41.0	70.0
Copper, ppm	5.0	7.0	6.0	5.0	6.0
Total digestible nutrients	80.0	81.8	84.3	82.5	83.4
Net energy, MJ/kg	7.72	7.91	8.09	7.91	8.00

* Nutrient analysis was performed in duplicate.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

Table 2. General growth performance of lambs fed sprouted barley.

Parameters^1	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100	SEM^2	p-Value
BWG (g/day)	176^a	141^a	144^a	138^a	39^b	20.86	0.009
DMI (g/day)	1067^a	1026^ab	917^b	729^c	336^d	38.87	<0.0001
CPI (g/day)	160^a	150^a	132^b	104^c	47^d	5.31	<0.0001
CFI (g/day)	18^a	17^ab	15^b	12^c	6^d	0.57	<0.0001
Nutrient conversion ratio (g/g)
DM	6.89	7.84	6.85	6.88	8.81	0.99	0.681
CP	1.03	1.15	0.99	0.99	1.22	0.13	0.763
CF	0.11	0.13	0.12	0.11	0.15	0.02	0.618

For superscripts (a–e), the difference in the mean values within the rows for each SB level is considered significant if p < 0.05.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

¹ BWG = body weight gain; DMI = dry matter intake; CPI = crude protein intake; CFI = crude fat intake.

² SEM = Standard error of means for diets effect.

Table 3. Carcass traits and body components of lambs fed sprouted barley.

Parameters	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100	SEM^6	p-Value
Carcass properties
Slaughter wt. (kg)	40.5^a	40.7^a	37.4^a	36.3^a	26.5^b	1.65	<0.0001
Empty body wt. (kg)^1	36.3^a	36.9^a	33.9^a	32.4^a	23.2^b	1.49	<0.0001
Hot carcass (kg)^1	19.0^a	19.4^a	17.1^a	17.5^a	12.0^b	0.97	<0.0001
Cold carcass (kg)^2	18.7^a	19.2^a	16.7^a	17.2^a	11.7^b	0.97	<0.0001
Chill Shrink%	1.77^b	2.00^b	2.21^b	2.27^b	2.97^a	0.21	0.006
Dressing % (SLW)^3	46.7	47.8	45.8	48.2	45.4	0.92	0.177
Dressing % (EBW)^4	52.1	52.7	50.5	54.1	51.9	1.11	0.261
Body components (%)^5
Head (skinned)	3.38^b	3.37^b	3.54^b	3.51^b	4.17^a	0.09	<0.0001
Heart	0.85^b	0.83^b	0.85^b	0.86^b	1.02^a	0.02	0.009
Lungs	2.68	2.39	2.32	2.24	2.33	0.22	0.702
Liver	4.01	3.46	3.39	3.62	3.65	0.27	0.570
Spleen	0.35	0.32	0.37	0.30	0.37	0.02	0.214
Kidneys	0.58	0.54	0.58	0.58	0.72	0.04	0.092
Genitals	0.75^b	1.02^ab	1.05^ab	1.07^a	0.46^c	0.09	0.006
Tail	11.24^ab	12.70^a	9.43^b	12.68^a	8.89^b	1.01	0.034
Skin	11.15	10.77	12.01	11.09	10.97	0.34	0.138
Gut fill	10.29	9.44	9.26	10.89	12.49	0.92	0.127
Stomach empty	3.27	3.60	3.82	3.87	3.48	0.18	0.171
Intestine empty	2.95	3.51	3.31	3.89	3.85	0.30	0.194

For superscripts (a–c), the difference in the mean values within the rows for each SB level is considered significant if p < 0.05.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

¹ Empty body and hot carcass were weighted at 15 min after slaughter.

² Cold carcasses were weighted at 24 h after slaughter.

³ Dressing percentage was calculated based on slaughter live weight (SLW).

⁴ Dressing percentage was calculated based on empty body weight (EBW).

⁵ Body components were computed based on slaughter weight.

⁶ SEM = Standard error of means for diets effect.

Table 4. Body fat depots components of lambs fed sprouted barley.

Parameters	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100	SEM^2	p-Value
Back fat (mm)	2.525^b	3.595^a	2.476^b	2.533^b	1.778^c	0.23	0.004
Body wall fat (mm)	5.05^a	5.26^a	4.24^ab	3.89^bc	2.91^c	0.36	0.001
Pericardial fat%	0.38	0.31	0.29	0.37	0.37	0.03	0.308
KKCF%^1	1.27	1.04	1.14	0.97	1.06	0.11	0.402
Omental fat%	0.002	0.002	0.002	0.001	0.001	0.0004	0.347
Mesentery fat%	0.003	0.002	0.003	0.003	0.003	0.0004	0.595

For superscripts (a–c), the difference in the mean values within the rows for each SB level is considered significant if p < 0.05.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

¹ KKCF = Kidney knob and channel fat.

² SEM = Standard error of means for diets effect.

Table 5. Primary wholesale cuts and rack physical separation of lamb’s carcass fed sprouted barley.

Parameters	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100	SEM^3	p-Value
Primary wholesale cuts (%)^1
Shoulder	29.3^b	29.3^b	29.9^b	31.6^a	32.1^a	0.87	0.041
Rack	9.6^a	8.8^ab	8.1^ab	7.5^c	7.1^c	0.39	0.001
Loin	13.7^a	12.9^a	11.7^b	11.3^b	10.9^c	0.64	0.022
Leg	29.4^b	32.7^ab	33.3^a	33.8^a	34.2^a	1.26	0.046
Foreshank and breast	18.0	16.2	17.0	15.7	15.8	1.44	0.764
Physical separation of rack (%)^2
Fat	7.84^a	7.83^a	6.83^a	7.11^a	5.17^b	0.41	0.009
Meat	65.8	63.6	67.7	67.8	65.0	1.82	0.428
Bone	21.7^b	21.9^b	20.6^b	21.1^b	26.8^a	1.51	0.041
Trimmings	4.6^ab	6.6^a	4.8^ab	3.9^b	3.0^b	0.70	0.020
Rib-eye area (cm²)	15.28^a	12.80^b	11.38^bc	11.63^bc	9.86^c	0.81	0.001

For superscripts (a–c), the difference in the mean values within the rows for each SB level is considered significant if p < 0.05.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

¹ Cuts were computed based on hot carcass weight.

² Physical separation parameters were computed based on rack cut weight.

³ SEM = Standard error of means for diets effect.

Table 6. Carcass and meat physical properties of growing lambs fed sprouted barley.

Parameters	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100	SEM^3	p-Value
Initial pHi^1	6.27	6.03	6.10	6.23	6.17	0.08	0.255
Ultimate pHu^2	5.96	5.80	5.92	5.93	5.90	0.05	0.195
Initial Temp. (°C)	24.21^a	23.45^a	23.54^a	22.12^b	19.98^c	0.31	<0.0001
Ultimate Temp. (°C)	11.83	11.26	11.41	11.78	11.65	0.26	0.501
Initial meat color components
Lightness	35.32^b	35.98^b	36.16^b	36.54^b	39.42^a	0.74	0.006
Redness	12.22	12.00	12.40	12.52	12.36	0.46	0.943
Yellowness	5.21^b	5.33^b	5.42^b	5.44^b	6.76^a	0.34	0.020
Ultimate meat color components
Lightness	36.56^b	35.73^b	38.95^ab	37.57^ab	41.14^a	1.21	0.034
Redness	16.29	16.26	16.75	17.05	15.95	0.69	0.812
Yellowness	11.76	11.00	11.09	12.08	11.78	0.69	0.766
Meat color derivatives
Color change	3.35	3.09	3.54	3.44	3.03	0.30	0.713
Yellowness to redness ratio	0.72	0.68	0.66	0.71	0.73	0.02	0.383
Chroma	20.11	19.65	20.11	20.90	19.85	0.91	0.892
Hue angle	35.70	33.99	33.54	35.32	36.20	1.11	0.403
Ultimate carcass color components
Lightness	69.23	72.08	72.25	70.15	70.19	1.76	0.691
Redness	−0.74	−0.72	−2.73	−1.25	−1.83	0.72	0.275
Yellowness	12.12	11.85	10.59	10.66	12.69	1.01	0.518
Carcass color derivatives
Yellowness to redness ratio	−1.64	4.43	−5.21	−4.54	−7.66	3.87	0.253
Chroma	12.39	12.00	11.04	10.86	12.84	0.97	0.558
Hue angle	94.96	93.64	106.03	97.30	98.60	3.83	0.207

For superscripts (a–e), the difference in the mean values within the rows for each SB level is considered significant if p < 0.05.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

¹ Initial = at 15 min after slaughter.

² Ultimate = at 24 h after slaughter.

³ SEM = Standard error of means for diets effect.

Table 7. Meat quality characteristics of growing lambs fed sprouted barley.

Parameters^1	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100	SEM^2	p-Value
CL%	34.2^abc	35.9^ab	26.3^c	27.9^bc	38.4^a	2.65	0.014
MFI	40.0^b	64.1^a	56.9^ab	74.6^a	44.2^b	6.11	0.002
WHC%	37.3	35.6	36.1	35.2	35.9	1.01	0.625
SF (N/cm^2)	24.8^a	23.7^a	22.7^a	21.9^ab	17.7^b	1.46	0.021
Texture profile analysis
Hardness (N)	16.6^b	21.5^a	14.3^b	25.8^a	24.3^a	3.11	0.050
Springiness ratio	0.59	0.56	0.60	0.61	0.62	0.02	0.222
Cohesiveness ratio	0.49	0.47	0.50	0.52	0.53	0.02	0.195
Chewiness ratio	4.49^b	5.11^ab	4.30^b	8.86^a	7.72^a	1.05	0.015
Resilience ratio	0.21	0.20	0.20	0.22	0.23	0.01	0.210

For superscripts (a–e), the difference in the mean values within the rows for each SB level is considered significant if p < 0.05.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

¹ CL = cooking loss; MFI = myofibril fragmentation index; WHC = water-holding capacity; SF = shear force.

² SEM = Standard error of means for diets effect.

Table 8. Meat fatty acid methyl esters profile (%) of growing lambs fed sprouted barley.

Parameters^1	Sprouted barley levels (SB)
	Control	SB25	SB50	SB75	SB100	SEM^2	p-Value
Saturated fatty acids (SFA)
C10:0	0.29	0.20	0.21	0.22	0.24	0.03	0.503
C12:0	0.52	0.48	0.73	0.57	0.82	0.15	0.497
C14:0	4.61^b	3.86^b	4.17^b	4.46^b	6.07^a	0.36	0.002
C15:0	0.88	0.76	0.84	0.76	0.92	0.09	0.655
C16:0	26.05^a	23.27^c	24.15^bc	25.19^ab	26.25^a	0.60	0.008
C17:0	2.89	2.27	2.93	3.08	2.67	0.26	0.253
C18:0	15.11	15.25	14.88	15.39	15.84	0.84	0.945
ΣSFA	50.35^ab	46.11^c	47.92^bc	49.69^ab	52.38^a	1.13	0.007
Monounsaturated fatty acids (MUFA)
C14:1 n–7	0.32	0.21	0.27	0.37	0.33	0.07	0.622
C14:1 n–5	0.23^ab	0.21^ab	0.17^b	0.25^ab	0.34^a	0.03	0.033
C16:1 n–7	2.64	2.67	2.66	2.72	2.83	0.11	0.804
C16:1 n–5	0.26	0.23	0.24	0.28	0.38	0.03	0.371
C18:1 n–7	2.45	2.52	1.92	2.45	2.65	0.20	0.160
C18:1 n–5	0.89	0.90	0.72	0.70	0.67	0.11	0.513
C18:1 n–9	36.10^b	39.14^a	38.86^a	36.03^b	34.98^b	0.79	0.002
C20:1 n–9	0.24	0.42	0.30	0.24	–	0.11	0.609
ΣMUFA	43.04^bc	46.10^a	45.12^ab	42.80^bc	41.70^c	0.89	0.011
Polyunsaturated fatty acids (PUFA)
C16:3 n–4	0.98	1.48	1.10	1.01	0.81	0.25	0.434
C18:2 n–6	3.63	4.16	3.90	4.01	3.19	0.36	0.417
C18:2 n–7	0.29	0.32	0.26	0.33	0.35	0.04	0.596
C18:3 n–3	0.33^a	0.30^a	0.27^ab	0.28^ab	0.19^b	0.03	0.050
C18:4 n–3	0.26	0.26	0.39	0.29	0.28	0.04	0.174
C20:4 n–6	0.63	0.62	0.64	0.59	0.70	0.12	0.976
ΣPUFA	6.08	5.77	6.54	6.46	5.28	0.70	0.705
Σ n–6	4.26	3.39	4.55	4.60	3.89	0.57	0.560
Σ n–3	0.59	0.57	0.67	0.57	0.48	0.05	0.179
Σ n–6/Σ n–3	7.26	5.80	7.28	8.01	8.79	1.03	0.388
ΣPUFA/ΣSFA	0.12	0.13	0.13	0.13	0.10	0.01	0.668

For superscripts (a–e), the difference in the mean values within the rows for each SB level is considered significant if p < 0.05.

The groups were fed diets containing 25%, 50%, 75% and 100% sprouted barley replacing the control diet of barley grain and alfalfa hay (SB25, SB50, SB75 and SB100, respectively).

¹ Data are expressed as the percentage of total fatty acids identified.

² SEM = Standard error of means for diets effect.

Data availability statement

The data that support the findings of this study are available from the corresponding author, [W.S], upon reasonable request.