Effect of ß-hydroxy-ß-methylbutyrate acid on meat performance traits and selected indicators of humoral immunity in goats.

The aim of this study was to determine the effect of ß-hydroxy-ß-methylbutyrate acid, on parameters of meat performance in goats as well as on selected parameters of non-specific humoral defense. An experiment was performed on 24 Alpine kids divided into two equal groups: I - control and II - experimental. Over a period of 60 days, the animals were fed an HMB-supplemented diet. The following meat performance parameters were determined: body weight, daily gains, growth rate, the dimensions of musculus longissimus dorsi (m.l.d.) sections and fat thickness over the loin "eye". Selected indicators of non-specific humoral immunity were determined in the blood serum of kids: lysozyme activity, ceruloplasmin activity and gamma globulin content. It was found that the kids administered HMB had a significantly higher body weight on days 30 and 60 of the experiment compared to the control group. The kids in this group also had a significantly more favorable musculature development. Simultaneously, a significant impact of HIMB on the examined immunological indices was found. The significance of differences in relation to the control group was confirmed statistically for lysozyme activity and ceruloplasmin activity on days 30 and 60, while the content of gammaglobulins was confirmed statistically on days 15, 30 and 60 of the study. It was also found that the addition of HMB had a stimulating impact on immunity and growth rate as well as on the development of muscles. It is thus justified to administer HMB to early-weaned kids to enhance their rearing parameters.

The quality of modified atmosphere packaged meat from lambs slaughtered at 50 and 100 days of age.

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity (p≤0.01). Meat from younger lambs was marked by a better water-holding capacity (p≤0.05), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.