Published 2008

Read in Norwegian

Publication details

Journal : Acta agriculturæ Scandinavica. Section A, Animal science , vol. 58 , p. 23–30–8 , 2008

Publisher : Taylor & Francis

International Standard Numbers :
Printed : 0906-4702
Electronic : 1651-1972

Publication type : Academic article

Contributors : Mushi, D.E.; Eik, Lars Olav; Sørheim, Oddvin; Ådnøy, Tormod

Issue : 1

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Two factorial experiments, I and II, were carried out in this study using 84 lambs (140 +/- 1.24 days old, 40.00 +/- 0.75 kg live weight) divided into six groups. Two levels of concentrate supplementation; restricted (0.4 kg concentrate/lamb/day) or ad libitum, two breed types; Norwegian White lamb or Nor-X and two sex types; ram or ewe lambs, were investigated. In experiment I, a 2x2x2 factorial arrangement of treatments (level of supplementation, sex, and breed) was imposed whereas a 22 arrangement of treatments (level of supplementation and breeds) was studied in Experiment II. Each of the two experiments lasted for four weeks. Lambs on ad libitum access to concentrate grew at 231 g d(-1) and 125 g d(-1) faster than those on restricted access in Experiment I and II, respectively. Moreover, ram lambs grew at 64 g d(-1) faster than ewe lambs. Lambs on ad libitum access to concentrate had about 5 kg heavier carcasses than that on restricted access. Ewe and ram lambs on ad libitum allowance to concentrate had 4.2 kg and 5.6 kg, respectively, higher carcass weight than those on restricted allowance. The two levels of concentrate supplementation had limited effects on the meat sensory qualities. Meat taste intensity increased with level of concentrate supplementation. Difference in meat tenderness between ram and ewe lambs was only evidenced on ad libitum concentrate feeding. Irrespective of stage of growth (Experiment I vs. II) and concentrate supplementation level, Nor-X lambs were superior to Norwegian White lambs with respect to carcass conformation scores. Based on results from sensory assessments of meat, ram lambs should be slaughtered before October to avoid off-flavour on meat.