Meat quality is important in the meat-production chain. Conflicting reports of the effects of feeding systems on sheep growth performance and meat quality exist. By way of meta-analysis, we reviewed the literature on the growth and slaughter performance, and meat quality of lambs that grazed solely on pasture, those that grazed on pasture but received a dietary supplement, and those were exclusively fed indoors. The relevant literature comprised 28 papers, from which response variables of interest were obtained. Compared with stall-fed sheep, pasture-grazing led to significantly (p < 0.05) lower average daily gain, slaughter live weight, hot carcass weight, cold carcass weight, and similar dressing percentage, but pasture-grazed sheep fed a supplement had similar (p > 0.05) values for each of these attributes to stall-fed sheep. The quality of the longissimus muscle from lambs that grazed either exclusively on pasture or pasture with a supplement had significantly (p < 0.05) lower lightness and intramuscular fat content, and significantly (p < 0.05) higher yellowness, Warner–Bratzler shear force, and protein content than meat from stall-fed sheep. We conclude that sheep that have fed exclusively on pasture have lower carcass yield and meat edibility, but improved meat quality, and that pasture-fed sheep that received a supplement had comparable carcass attributes, but greater meat color and health quality than stall-fed sheep.

The aim of this study was to determine whether the inclusion of 40% of common vetch (CV) hay as a feed ingredient in place of alfalfa hay (AH) would improve performance and ruminal fermentation and microbiota in fattening lambs. Twenty lambs were equally divided into two groups: control group (fed 40% AH with 20% rice straw) and CV group (fed 40% CV hay with 20% rice straw). Concerning hay quality, CV hay had greater in vitro digestibility of dry matter and neutral detergent fiber (p < 0.05) than AH. Lambs fed the CV diet had a higher average daily gain (ADG) and efficiency of feed and economy than lambs fed the control group. The NH₃-N content and estimated methane produced per unit of ADG of the CV diet group were significantly lower (p < 0.05) than control group. Multiple differential microbial genera were identified, with Prevotella being the most dominant genus and a tendency towards higher (p = 0.095) in lambs offered CV diet. The higher Ruminococcus abundance (p < 0.05) was found in animals of the CV group compared to the control group. In summary, CV can be incorporated into lamb diets as a low-cost forage alternative to AH to improve feed efficiency and animal performance and to reduce methane produced per unit of ADG.

Diversifying feed with annual legumes could help to reduce reliance on imported sources of alfalfa hay, ensuring a consistent supply of forage throughout year, and potentially decreasing the cost of raising ruminants. This study evaluated the varietal variability in hay yield, chemical composition, carbohydrate and protein fractions, and in vitro digestibility of five common vetch varieties used in this experiment during the full-flowering period in Jianghuai region during the 2022 crop season. Results showed that improved varieties (Lanjian No. 1 and Lanjian No. 2, 6.30 and 6.11 t DM/ha) had significantly higher hay yields than the local variety (333A, Longjian No. 1), with Lanjian No. 3 showing intermediate yields. Variety Lanjian No. 1 had the highest non-protein nitrogen concentration and in vitro digestibility, while Lanjian No. 2 had the highest starch concentration, fraction of intermediately degradable pectin and starch, and fraction of neutral detergent-soluble protein and acid detergent-soluble protein. Pearson correlation showed that hay yield was not significantly correlated with quality parameters. Principal component analysis showed that Lanjian No. 1 and Lanjian No. 2 received higher nutritive value. In summary, Lanjian No. 1 and Lanjian No. 2 had better potential use as high-protein feedstuffs for dairy cattle and sheep in the Jianghuai region based on yield, protein fractions, and in vitro digestibility.