Effect Of Curcumin Dietary Supplementation On Growth Performance, Physiology, Carcass Characteristics And Meat Quality In Lambs

This study evaluated the effects of curcumin dietary supplementation on grim th, physiology, car-cass characteristics and meat quality in lambs. Thirty-too male Lacaune lambs (15.610.63 kg, 60-12.8 days of age) were randomly allocated in 16 pens (four treatments of. four replicates with two lambs each) for 30 days. The animals were assigned to the following treatments: To, T100, T200 and T300, representing 0, 100, 200 and 300 mg of curcumin/kg of concentrate, respectively. Curcumin dietary supplementation increased (P=0.02) weight gain; on regression analysis, 315.1 mg curcumin/kg of concentrate was the dosage that provided the greatest weight gain.T200 and T300 lambs had lower (P=0.04) erythrocyte numbers; T100 and T300 lambs had lower (P=0.01) leukocyte numbers and T300 lambs had lower (1)=0.04) lymphocyte numbers, compared to TO lambs. Globulin levels were significantly greater in the 1200 group (P=0.04) only on day 15 but not day 30; levels of total protein were significantly higher (P=0.01) only in 1200 and 1300 groups on day 15 and only in 7200 group on d 30. Gamma-glutamyltransferase concentrations tended to be lower (P=0.08) in T100, T200 and 1300 groups on d 15, and only in the T100 group on d 30. Curcumin dietary supplementation increased (P=0.01) the serum activity of antioxidant enzymes and reduced (P=0.01) levels of reactive oxygen species. In meat samples,1200 and T300 had greater total antioxidant capacity (P=0.03) and lower (I'= 0.1)1) lipoperoxidation rates. In carcasses,1300 lambs had greater (P50.02) cooling weight losses and yields than did TO lambs. Curcumin dietary supplementation also reduced (P <= 0.03) redness and yellowness. T200 and T300 lambs had fewer (P=0.01) cooling losses and T200 lambs had greater (P=0.03) water holding capacity than did TO lambs. These findings suggest that curcumin dietary supplementation improves growth and antioxidant responses, as well as influencing meat quality In lambs.