Physical Characteristics and Chemical Composition of Meat from Sheep Fed With Fermented Straw

ABSTRACT The experiment was conducted to evaluate cheimeal composition and physical characteristics of LD and BF of sheep which was fed using fermented rice straw. Fifteen male sheep, approximately 6-8 month old Wcrc used in this experiment_ Tlic.y were divided into 5 groups i.e., group A, B, C, D and E Basal ration (BR) consisted of manure, rice bran, dry cassava powder and rice straw was prepared. Basal ration was fermented using inoculum from. ruminal fluid of Ongole cross bred cattle for 2 wc.,4:ks. Fermented basal ration (FBR) was wind-dried until it had dryness similar to BR. The sheep of group A. B, C, D and E was then fed using 100% BR : 0% FBR_ 75% BR 25% FBR, 50% BR 50% FBR, 25% BR 74% FBR and 0% BR 100% FBR, They were undergone Iced treatment for ten weeks. Afterward 2 sheep from each group were taken for slaughter. Muscles samples especially LD and BF were taken For analysis Chemical analysis consisted of moisture, protein, fat and cholesterol content whereas CL, WF1C and pH were for physical analysis. The data obtained was analyzed statistically using factorial &sign 2x5. Results of the experiment indicated that chemical composition of sheep meat i.e, protein, fat and cholesterol contents as %Yell as physical characteristics was not influenced by the treatment, except moisture coutent and pH. Statistical analysis showed that dim,: was not different significantly between LD and ST muscles on whether chemical composition or physical characteristics. Key Words: Sheep, Chemical Composition_ Physical Charaetenstic, Fermented Straw, Muscles