Carcass Characteristics of Lambs Fed Diets Containing Different Levels of Balsam Apple (Momordica balsamina)

Abstract

The study was conducted at the Usmanu Danfodiyo University Livestock Teaching and Research Farm to evaluation of carcass characteristics of mutton from Uda rams fed diets containing graded levels of Balsam apple (Momodica balsamina). A completely randomized experimental design (CRD) was used in this experiment with number of animals representing replication and graded levels of formulated feeds representing treatments. The data generated were subjected to analysis of variance with graded levels of balsamina as the independent variables(Steel and Torrie, 1980), to determine their effects on other parameters, obtained. The result shows significant difference (P<0.05) in body weight at slaughter, post slaughter weight and dressing percentages. The results shows that rams in 7.5% M. balsamina had higher (P<0.05) body weight at slaughter and post slaughter weight compared to rams in control and those fed 5% M. balsamina, though similar to rams feed 2.5%. It was observed with regards to lean meat and bone proportions the only significant difference (P<0.05) is between rams 2.5% and those fed 7.5% M. balsamina, with rams fed 2.5% having higher (P<0.05) lean meat compared to 7.5%, the reverse is the case with regards to bone. This study concluded that up to 7.5% Mormodica balsamina can be incorporated in the diet of Uda lambs without any deleterious effect on the carcass of the animals.