The effect of dietary supplementation with Saccharomyces cerevisiae dried yeast on lambs meat quality

S. Milewski, B. Zaleska

Research output: Contribution to journalJournal Articlepeer-review

7 Citations (Scopus)

Abstract

The effect of supplementary dried brewer's yeast, Saccharomyces cerevisiae, during 100 days rearing period on meat quality of lambs was investigated. Twenty four male Kamieniecka breed lambs were divided into two groups: I - control, II - experimental - supplemented with preparate Inter Yeast®S, containing Saccharomyces cerevisiae. Meat quality was determined on samples of M. longissimus lumborum (LL) and M. quadriceps femoris (QF), based on the following parameters: chemical composition, physicochemical properties, the fatty acid composition and profile of intramuscular fat, and sensory properties. Meat of lambs from group II contained more dry matter (0.78%) and intramuscular fat (0.33%), compared with control lambs (P
Original languageEnglish
Pages (from-to)537-545
Number of pages9
JournalJournal of Animal and Feed Sciences
Volume20
Issue number4
DOIs
Publication statusPublished - 2011
Externally publishedYes

Keywords

  • Brewer's yeast
  • Lambs
  • Meat quality
  • Prebiotic

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