Effect of hop (Humulus lupulus L.) inclusion in the diet for fattening lambs on animal performance, ruminal characteristics and meat quality

• Published in: Food research international Vol. 108; pp. 42 - 47
• Main Authors: Blanco, Carolina, Bodas, Raúl, Morán, Lara, Mateo, Javier, Andrés, Sonia, Giráldez, F. Javier
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.06.2018
• Subjects: Antioxidant; Colour; Growth rate; Muscle fibre; Peroxidation; Polyphenol; Rumen fermentation; Texture; Polyphenol; Growth rate; Muscle fibre; Rumen fermentation; Antioxidant; Texture; Colour; Peroxidation
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.03.030

Thirty male merino lambs were fed with a pelleted total mixed ration (TMR) alone or supplemented with hop (Humulus lupulus L.) cones at two different doses (1.5 and 3.0 g hop cones/kg pelleted TMR, respectively), to study the effects of this dietary source of antioxidants on animal performance, ruminal parameters and meat quality attributes. The results showed that dietary supplementation with hop cones decreased lambs' growth rate (P < 0.05) due to a shift in ruminal fermentation, towards a more acetic and less propionic acid production (P < 0.05). These changes in animal growth rate might have promoted microstructural modifications in the quantity and size of muscle fibres, thereby inducing the differences observed in meat chemical composition, colour and texture (P < 0.05), regardless of the lack of differences in meat antioxidant status (P > 0.10). [Display omitted] •The inclusion of hop in the diet of lambs modifies ruminal fermentation.•Hop inclusion in the diet of fattening lambs decreases growth rate.•Hop inclusion in the diet of fattening lambs improves meat texture.•Hop in the diet of fattening lambs modifies meat mineral contents and colour.