@conference {40597,
	title = {Reduction of carcass fatness in overfat lambs fed low energy diets supplemented with protein},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {54},
	year = {1994},
	month = {Jan},
	pages = {193-196},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Forty crossbred (Dorset Down x (Border Leicester x Romney)) overfat  
(ultrasonic GR 13.3 {\textpm} 0.5 mm), ewe lambs aged approximately 6 months and  
weighing 40.4 ({\textpm}0.8) kg live weight were randomly allocated to either an initial  
slaughter group or one of three dietary treatment groups on the basis of live  
weight and ultrasonic GR measurement.  Dietary treatments consisted of three  
pelleted diets that contained 101 g (MP), 189g (HP) and 274g (SP) crude  
protein with estimated metabolizable energy contents ranging from 7.1 to 7.8  
MJ per kg dry matter.  Lambs were fed <I>ad libitum</I> for 42 days. 
 
Throughout the experiment, daily live weight gain was significantly higher for  
MP than HP or SP lambs (P<0.01).  However, this was solely due to greater gut  
fill for MP lambs compared to HP and SP lambs (P<0.05).  There were no  
significant treatment effects on mean carcass weight.  However, all treatments  
significantly (P<0.05) reduced GR tissue depth (measured on hot carcass at  
slaughter) by 20\%, 19\% and 24\% for MP, HP and SP lambs, respectively.   
Chemical fat content in the carcass significantly decreased (8\%, 12\% and 16\%,  
respectively (P<0.05)).  Differences between dietary treatments were not  
significant for these traits.  <I>M. longissimus</I> dorsi area and protein content of  
the carcass were not significantly altered by dietary treatments (P>0.05). 
 
It is concluded that carcass fat in overfat lambs can be successfully reduced  
by feeding diets low in energy and supplemented with medium to high levels of  
protein without adverse effects on carcass protein.  High levels of dietary  
protein do not appear to be necessary for this to occur. },
	issn = {1176-5283},
	author = {Liu AH and Young MJ}
}
