Characteristics of Canary Hair Sheep's Breed Carcass Fed Banana (Musa acuminate) By-Products: Effects on Regional Tissue Composition, pH and Color

Abstract

The contributions of replacing rye-grass (Lolium spp.) hay with banana (Musa acuminata) by-products on carcass and tissue characteristics, pH and color, in the Canary hair sheep breed were studied. Twenty-two lambs with an initial live weight of 14.8 ± 2.5 kg were individually housed and fed two different diets for 58 days: The first group (experimental diet) received as forage a mixture of fresh banana (Musa acuminata) by-products composed by leaves and pseudo-stem. The other one got commercial rye-grass (Lolium spp.) hay (conventional diet) as a fiber source. The two groups got an additional commercial concentrate food (CON). After the 58 days growing trial (24.3 kg ± 1.0 kg), seven lambs of each group (n=14) were slaughtered in the experimental slaughterhouse. The muscle, the pH, and the color were measured at the time immediately after slaughter and 24 h later, using the muscles Longissimus thoracis et lumborum and semimembranosus. At that time (after 24 h), the remaining semi-carcass was butchered and dissected for analysis of the carcass's regional and tissue composition. Although there is no significant difference on the tissue composition, carcass regional and the muscle pH, there are significant differences in the color in the Longisimus toracis et lumborum between the two assessed diets. The incorporation of banana by-products in a diet to fatten lambs Canary hair sheep breed would not grossly alter the carcass quality, at least based on the assessed parameters. Banana by-products as a feeding resource can maintain animal productivity and meat quality.