Effect of Untreated and Treated Deoiled Mahua Seed Cake Supplemented Diets on Carcass Characteristics and Mutton Quality of Sheep

Twenty five cross-bred lambs were distributed In 5 groups. Animals in groups T₁, T₂, T₃, T₄ and T₅ were offered standard ration, concentrate mixture containing deoiled mahua seed cake (untreated), 2.75% and 5% ferrous sulphate treated DMSC and autociaved DMSC, respectively. The untreated or treated DMSC were incorporated at a level of 20% in the concentrate mixture. Green fodder was offered @ 200g/h/d. After 250 d experimental feeding three animals from each group were sacrificed. The animals in all the treatments yielded uniform wholesale cuts, but there was an increasing trend in the yield of the major wholesale cut leg from groups kept on treated ration from DMSC to autociaved, 5.0% and 2.75% ferrous sulphate, whereas other cuts did not exhibit any definite variation. There was no significant difference in the chemical composition of mutton quality with regard to pH water holding capacity cooking release volume total pigments and fibre diameter. Organoleptic’evaluation of mutton revealed that DMSC fed animals showed maximum bitterness. The bitterness was considerably reduced in ferrous sulphate treated DMSC and autociaved DMSC groups and control in ascending order.