Session: Ruminant Nutrition V: Forages, Methane, and Digestibility

334 - Effect of Dietary Supplementation of Peanut Skins with and Without Polyphenols on the Performance, Rumen Fermentation and Carcass Characteristics of Florida-native Sheep

Saturday, July 17, 2021

9:00 AM – 9:15 AM EST

Location: Kentucky International Convention Center (KICC), L005/009

Presenting Author(s)

Modoluwamu Idowu

Graduate Research Assistant
Fort Valley State University
Fort Valley, Georgia

PDF Slides and Audio

Author(s)

VB

Voris Bryant

Fort Valley State University
Fort Valley, Georgia
Thomas H. Terrill, PhD

Professor
College of Agriculture, Family Sciences and Technology, Fort Valley State University
Fort Valley, Georgia
Zaira M. Estrada-Reyes, PhD

Postdoctoral Employee
University of California Davis
Davis, California
Niki C. Whitley, PhD

Animal Science Specialist
Fort Valley State University
Fort Valley, Georgia
LD

Lisa Dean

North Carolina State University
Raleigh, North Carolina
BK

Brou Kouakou

Professor
Fort Valley State University
Fort Valley, Georgia
IO

Ibukun M. Ogunade

Assistant Professor
Division of Animal and Nutritional Sciences, West Virginia University
Morgantown, West Virginia
Andres A. Pech-Cervantes, PhD

Research Assistant Professor
Fort Valley State University
Byron, Georgia

The objective of this study was to evaluate the effects of dietary supplementation of peanut skins (PS) with and without polyphenols on the performance, rumen fermentation, and carcass characteristics of Florida-Native Sheep. Thirty-three intact lambs were randomly blocked by body weight (BW) (33.5 ± 0.1 kg; 11 lambs per treatment) and distributed in three isonitrogenous (17.1%) and isocaloric (2.5 Mcal/kg) diets: 1) Control diet, 2) Diet + 20% of intact peanut skins (IPS) and, 3) Diet + 20% of treated PS without polyphenols (TPS) for 42 d + 7 days of adaptation. Then, lambs were slaughtered to evaluate carcass characteristics and rumen fermentation. Dry matter intake (DMI), BW, and blood samples were collected and analyzed using the effects of treatment, week, interactions, and the random effect of animals. Dietary IPS and TPS did not (P > 0.05) affect DMI (1.14, 1.15 vs 1.04 kg/d) and final BW (35.9, 35.8 vs 36.8 kg) compared to the control. Dietary TPS reduced (P < 0.01) blood glucose levels compared to IPS and control (67.9 vs 74.6, 75.7 mg/dL) but IPS had lower (P = 0.03) blood urea nitrogen than TPS and control (5.79 vs 6.0, 6.32 mmol/L). Both IPS and TPS decreased (P < 0.01) total volatile fatty acid concentration (37.9, 14.2 vs 45.8 mmol/L) and increased rumen pH (7.1, 6.9 vs 6.7) compared to the control. Carcass weight was similar between treatments, TPS reduced (P = 0.01) dressing percentage compared to IPS and control (42.6 vs 45.2, 46.6%), both IPS and TPS reduced liver weight compared to control (230, 223 vs 302 g). Conversely, IPS and TPS increased (P < 0.01) alpha-tocopherol concentration (3.73, 4.0 vs 1.24 mg/g) in lean meat compared to control. This study showed that IPS increased the incorporation of antioxidants in meat without affecting animal performance.