Effects of dietary faba bean (Vicia faba L.) inclusion on carcass characteristics, meat quality, and blood biochemistry in Awassi lambs.

Abstract

Background and aim: The search for sustainable and cost-effective protein alternatives to soybean meal in livestock diets has led to the exploration of legumes such as faba beans [FBs] (Vicia faba L.). This study investigated the effects of dietary inclusion of FBs on carcass traits, meat quality, and selected blood parameters in Awassi lambs.

Materials and methods: Twenty-four male Awassi lambs (initial body weight: 20.54 ± 0.798 kg) were randomly assigned to two groups (n = 12 per group) and fed isonitrogenous diets either with no FB (control diet [CON]) or 20% FB on a dry matter basis (FB20) for 70 days. The trial consisted of a 7-day acclimation period, followed by 63 days of data collection. Carcass evaluation, meat quality analysis (pH, water-holding capacity [WHC], color, and shear force), and blood biochemistry profiling were performed.

Results: FB20 supplementation significantly increased loin weight and lean content (p < 0.05), while reducing subcutaneous and total fat percentages (p < 0.05). WHC improved (p = 0.024), shear force decreased (p = 0.024), and meat redness (a*) significantly increased (p < 0.0001) in FB20 lambs. No differences were observed in other meat quality parameters such as pH, cooking loss, whiteness (L*), and yellowness (b*) values. The crude protein content in meat was higher in the FB20 group (p = 0.043), indicating an improved nutritional value. Blood biochemical markers, including urea nitrogen, glucose, cholesterol, creatinine, liver enzymes, and lipoproteins, did not differ between groups (p > 0.05), indicating no adverse health effects.

Conclusion: The inclusion of 20% FB in the diet of Awassi lambs improved carcass composition and meat quality without negatively affecting animal health. The observed improvements in meat tenderness, protein content, and color, along with unchanged blood profiles, support the use of FBs as a viable and sustainable protein source in lamb production. Future studies should investigate the long-term effects, consumer acceptance, and optimal inclusion rates across various breeds and production systems.