Energia-ja proteiinitarbe katmine mahelammaste söötmisel ning mahelambaliha biokvaliteet

Geographical location	Estonia
Keywords	animal breeding meat production
Agricultural sectors	Sheep & Goats meat
Main funding source	Rural development 2007-2013
Project type	Innovative action
Website

Title (in English):

Energy and protein requirements for optimal feeding of organically farmed sheep, and effects on the quality of organic lamba meat

Language:

Estonian

Objective of the project (native language):

Eesmärk on mahesöötadel põhineva söötmisstrateegia väljatöötamine mahelambafarmidele.

Objective of the project (in English):

The aim is to propose a feeding strategy based on local organic feedstuffs.

Description of activities (native language):

• Mahelamba- ja tavatootmisfarmide jõudlusandmete võrdlev analüüs Jõudluskontrolli Keskuse andmebaasi Pässu baasil. Jõudluskontrolliga tegelevates mahefarmides korraldatakse söötmisalane ankeetküsitlus peamise kasutatava uttede ja tallede nuumamise söötmisskeemide väljaselgitamiseks, mille põhjal valitakse testfarmid.
• Mahelammaste söötmisalane monitooring vähemalt kolmes erinevas testfarmis, kus analüüsitakse tiinete ja imetavate uttede ning nuumatallede söötmise olukorda. Tehakse kindlaks kasutatavad söödaratsioonid. Igas valitud testfarmis on uttede söötmisel kasutusel erinev koresööt. Analüüsitakse noortallede nuumamiseks kasutatavaid karjamaanuuma skeeme. Tegevuse tulemusel selgub, milline on energia- ja proteiini tarbe ja teiste limiteeritavate toitefaktorite katmine uttede tiinuse ja imetamisperioodil ning tallede nuumamisel.
• Korraldatakse katsed testfarmide mahedalt üleskasvatatud nuumatallede lihajõudlusnäitajate, lihakeha koostise, liha keemilise ja rasvhappelise koostise määramiseks erineva karjamaatüübi korral.
• Korraldatakse söötmise tootmiskatse mahefarmis tiinete ja imetavate uttede silotüübilisel söötmisel optimaalsete ja madalate teravilja kogustega.

Description of activities (in English):

• Organic and conventional lamb production will be analysed using extant Animal Recording Cent data. A questionnaire will also be used to identify feeding strategy used.
• Using these data test farms (at least three) will be identified and in each of these the feeding rations for gestating and lactating ewes and finishing lambs will be sampled and analysed. Analyses of feed will include energy and protein content, chemical composition and quality. These will then be compared with known nutritional requirements. Different forages are often used to feed adult sheep, these can be either hay, grass silage or legume silage. For finishing lambs, the system used will be recorded: sward content, energy content of the grass and any additional concentrates added.
• The identified test farms will be analysed for meat quality parameters. These will be assessed for the effects of feeding grass-only or legume-rich forage.
• A trial will be carried out of lactating uses and on gestating ewes with silage-based feeding using low and optimal concentrate inputs.

EU contribution:

Contact e-mail:

peep.piirsalu@emu.ee

Project coordinator

Contact person:

Peep Piirsalu

E-mail:

peep.piirsalu@emu.ee

Practice summary

Practice abstract 1

Short summary for practitioners (in English):

Based on the study feeding strategy based on local organic feedstuff was proposed and meat quality traits of organically farmed lambs examined. There were differences in fat quantity and content of the carcasses between the farms and breeds of the slaughtered lambs. Carcasses of the Estonian White Face breed (mated with Dorset, Texel and Dala) were heavier than purebred Texel (Beltex) lambs, but Texel (Beltex) lambs had less fat content and higher lean meat percentage than Estonian White Face lambs. The fatty acid composition of the 5 months old organic lambs fed up on the pasture feed contained (g /100 g fatty acids) in average 52.78 g of SFA, 31.39 g of cis- MUFA, 6.05 g of cis- PUFA, total trans- fatty acids 7.71 g, ω-6 fatty acids 3.45 g, ω-3 fatty acids 2.60 g. The ratio of ω-6 fatty acids and ω-6 fatty acids were in average 1.29 in a minced meat and 1.58 in M. longissimus dorsi of slaughtered lambs.