Meat Science Commons^™

Yellow Lupins For The Pig Industry, Bruce P. Mullan

Journal of the Department of Agriculture, Western Australia, Series 4

There is no doubt that Yellow lupins are suitable as an ingredient in the diet of pigs from weaning through until slaughter. While no research has been conducted on feeding this variety to breeding stock, there is no reason to believe that it would not be a suitable source of energy and amino acids. Whether it will become a significant ingredient in pig diets will depend on its availability and price.

Investigating Teeth Eruption And Eating Quality, Sarah Weisse, Rob Davidson, Brian Mcintyre, David Pethick, John Thompson

Journal of the Department of Agriculture, Western Australia, Series 4

In Australia, a sheep ceases to be a lamb as soon as the eruption of its first permanent incisor teeth is evident. As part of a wider program to investigate a number of aspects of sheep meat eating quality, a project was undertaken to determine whether lamb eating quality would be compromised if sheep with partially erupted teeth continued to be classified as lamb.

Overall, the results indicated that meat from young sheep with partially erupted teeth was unlikely to be inferior in eating quality than the meat currently classified as lamb.