A.E.l-IL. TA l’EB;M.E. MANSOUR, I.M. TIBIN AND A.H. SULIEMAN. Institute of Animal Production, University of Khartoum, P.O. Box 32, V Khartoum North, Sudan.
SUMMARY
In a previous experiment ( Mansour et al l988) three diets designated A, B, and C containing 5, 10 and l5 % blood meal respectively were used for fatte- ning three groups of l5 lambs. Further investigations were reported here to examine the effects of dietary blood mealon the chemical composition and pal- atability of the lambs meat . Samples from the rack cut and loin were taken for the study. The chemical composition of the rack meat of group A, B, and C were moisture 63.1, 68.0 and 72.9% ; fat 21.3 , 16.2 and 13.6 X, ;protein 14.7, 14.9 and l4.8%; ash 0.88, 0.94 and 0.93 34,, respectively. Test panel scores revealed no significant (P > 0.05) effect among dietary treat ments on colour, flavour, tenderness and juiciness. Roasts from the loin of the three groups organoleptically acceptable in a taste panel evaluation.
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