Vol. 12, Special Issue 6 (2023)

Author(s):
Dr. C Vinaya Sree, Dr. B Swathi and Dr. B Kalakumar

Abstract:
L-Arginine, an amino acid, well known for its involvement in many vital physiological processes apart from its effect on meat quality. In contrary, the effect of its methylated form known as L-Homoarginine, on carcass traits is not well understood. Hence the present experiment was aimed to study the effects of L-Arginine (LA), L-Homoarginine (LHA) and lathyrus (the only known natural source of L Homoarginine) feeding on carcass traits in sheep. Twelve non-pregnant, non-lactating Deccani ewes aged between 10 and 11 months with similar genetic background were selected and were individually penned at the institutional livestock farm complex (ILFC), College of Veterinary Science, Rajendranagar, PVNRTVU, Telangana. Ewes were randomly assigned into four dietary groups viz., 1. Control (C); 2. LA treatment; 3. LHA treatment and 4. Lathyrus group. After 28 days of the experimentation all the animals were sacrificed and carcass characteristics.