Growth performance and carcass traits of purebred and crossbred fattening lambs from Ghezel ram with Grey Shirazi ewe.

In this investigation, performance, feed efficiency, and carcass traits of 48 weaned crossbred Grey Shirazi × Ghezel and purbred Grey Shirazi fattening lambs (mean live weight (LW), 28.5 ± 0.5 kg and age, 115 ± 5 days) were evaluated. Lambs were divided into 4 groups contain the GM group (12 purebred male lambs of Grey Shirazi ewe × Grey Shirazi ram), the GF group (12 purebred female lambs of Grey Shirazi ewe × Grey Shirazi ram), the CM group (12 crossbred male lambs of Grey Shirazi ewe × Ghezel ram), and the CF group (12 crossbred female lambs of Grey Shirazi ewe × Ghezel ram). The dry matter intakes (DMIs), average daily gain (ADG), and carcass traits in the lambs were determined. The DMI was greater in CF lambs compared to GF lambs (P < 0.001). Feed conversion ratio (FCR) was higher in male lambs comparing to female lambs (P = 0.001). The final body weight (FBW), ADG, live weight at the slaughtering, and hot carcass weight (HCW) were lower in GF lambs compared to another lambs (P < 0.0005, P = 0.002, and P = 0.0007, respectively). Cold carcass weight (CCW) in CM lambs was higher than in other groups. The Longissimus lumborum (LL) area was higher in crossbreed male lambs (P = 0.001). Crossbreeding improved grow performance (FBW and ADG) in male and female lambs. Carcass trait was improved by crossbreeding especially in male lambs. Sex effect on growth performance and carcass traits was noticeable and male lambs had superior growth.

Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46 g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.