Effect of dietary sodium bicarbonate supplementation on carcass and meat quality of high concentrate fed lambs

Effect of sodium bicarbonate (NaHCO3) in high concentrate fed lambs was studied on carcass and meat quality characteristics. Twenty-four weaner (90 days old) Malpura lambs divided into four equal groups (G1, G2, G3 and G4) were fed basal diet (25:75 roughage:concentrate, G1) or basal diet supplemented with 0.75% (G2), 1.50% (G3) and 2.25% (G4) sodium bicarbonate for 90 days. Lambs were slaughtered for carcass and meat quality evaluation. Longissimus dorsi was collected and analysed for meat quality traits. Pre-slaughter weight was higher (P < 0.05) in sodium bicarbonate-supplemented (G2, G3, and G4) groups than in the control group (G1). The muscular development as indicated by loin eye area was higher (P < 0.05) in the treatment groups (G2, G3 and G4) as compared to control. There were no significant differences (P > 0.05) in visceral fat contents in lambs of control and treated groups. The carcass fat content was lesser (P < 0.05) in treated lambs than control groups. In leg, the lean content was more (P < 0.05) in treated groups (G3 and G4) as compared to control (G1). Cook loss% was higher (P < 0.05) in treated groups as compared to control. There was no significant difference (P > 0.05) in shear force value of meat from control or treated lambs. It is concluded from the study that dietary supplementation of sodium bicarbonate in high concentrate diets did not exert much influence on carcass and meat quality characteristics. However, the dressing yield improved and total separable carcass fat was reduced by supplementing buffer to high concentrate fed lambs.