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Ruminant Nutrition and Forage Utilization
Asian-Australasian Journal of Animal Sciences 2008;21(6): 831-837.
https://doi.org/10.5713/ajas.2008.70536    Published online May 7, 2008.
Effect of Methionine Supplementation on Performance and Carcass Characteristics of Awassi Ram Lambs Fed Finishing Diets
Belal S. Obeidat*, Abdullah Y. Abdullah, Mofleh S. Awawdeh, Rami T. Kridli, Hosam H. Titi, Rasha I. Qudsieh
Correspondence:  Belal S. Obeidat,
The objective of this study was to evaluate the effects of ruminally-protected methionine supplementation (0, 7, or 14 g/head/d) on nutrient intake, digestibility, growth performance, carcass, and meat characteristics of Awassi ram lambs fed finishing diets. Twenty four Awassi ram lambs (16.8??.17 kg body weight) were randomly assigned to 3 treatment diets (8 lambs/treatment) and housed in individual pens. Lambs were given an adaptation period of 7 days before the intensive feeding period that lasted for 86 days. On day 74 of the trial, a digestibility experiment was performed. At the end of the trial (d 86), all lambs were slaughtered to evaluate carcass characteristics and meat quality. Increasing the level of methionine supplementation did not improve (p>0.05) performance nor feed conversion ratio. Nutrient intake and digestibilities were not influenced (p>0.05) by methionine supplementation. There were no differences in final weight, hot and cold carcass weights, dressing percentages or any of the measured non-carcass components. Tissues and fat depth measurements together with all meat quality attributes measured on longissimus muscle of the loin cut were not affected by methionine supplementation. The only meat quality parameters affected were redness (a*) and the hue angle being higher for the control group (p<0.05). These results suggest that methionine supplementation is not likely to produce any production benefits in nutrient digestibilities, performance or carcass characteristics of ram lambs fed a high performance diet.
Keywords: Ram Lambs; Methionine; Digestibility; Carcass Characteristics

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