Zootechnical and economic efficiency of feeding forage legumes for meat production in ruminants Project leader Elita Aplociņa Team of project Lilija Degola Daina Kairiša Duration 2019 - 2019 Research focus 4. Development and adaptation of technologies for obtaining high-value agricultural and forest products, as well as in veterinary medicine Source of funding Ministry of Agriculture projects Description of project The aim of research Promote the production of high-quality beef and small ruminant meat in Latvia under organic farming conditions, using self-produced compound feed mixtures with legume supplements for fattening. Assess the efficiency of feeding the prepared mixtures by analyzing animal fattening results and the quality of the obtained meat. The tasks of project: Conduct fattening trials with beef cattle, sheep, and meat goats to evaluate the proportion of legumes (peas, beans) in self-produced compound feed, as well as increased doses of self-produced compound feed for cattle in the final fattening phaseAnalyze the impact of various legumes and traditionally used self-produced compound feed mixtures on the fattening capabilities of ruminants (live weight, weight gain, feed efficiency), carcass quality (according to EUROP classification and fat deposition), and meat quality (chemical composition, marbling, tenderness, and texture) under organic farming conditionsEvaluate the quality of obtained carcasses and meat, including sensory properties, depending on the composition and proportion of compound feed mixtures provided during the final fattening phase in the overall feed rationOrganize on-site digestibility tests of the main nutrients in feed rations used under production conditions (at the trial location), assessing environmental pollution risksAssess the zootechnical and economic efficiency of including legumes in self-produced compound feed mixturesPrepare publications and participate in discussions on the possibilities of using locally sourced legumes for the production of high-quality beef, sheep, and goat meat Results https://www.lbtu.lv/sites/default/files/files/projects/20-00-SOINV05-000014_LLU_E_Aploci%C5%86a.pdf ; https://llufb.llu.lv/conference/lidzsvar_lauksaim/2021/Tezes_2021_Lidzsvarota-lauksaimnieciba_LLU_LF.pdf#page=58 ; https://bse.emu.ee/wp-content/uploads/2020/09/ABS_2020_Book_VV.pdf ; https://llufb.llu.lv/conference/lidzsvar_lauksaim/2020/Tezes_lidzsvarota-lauksaimnieciba2020_LLU_LF.pdf#page=48 ; http://agrosym.ues.rs.ba ; http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=135467046&site=ehost-live&scope=site ; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85067413037&doi=10.15159%2FAR.19.084&partnerID=40&md5=98d333df7f3fc0a3576295872957ea80 ; http://llufb.llu.lv/conference/foodbalt/2019/Aplocina_et_al_N058_FoodBalt2019.pdf , URL: http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS_CPL&DestLinkType=FullRecord&UT=WOS:000507542200012
