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This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1-control; T2-inclusion of 2.5% rapeseed oil; T3-inclusion of 2.5% canola oil; T4-inclusion of 2.5% soybean oil; T5-inclusion of 5% rapeseed oil; T6-inclusion of 5% canola oil; T7-inclusion of 5% soybean oil; T8-inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9-inclusion 2.5% canola oil + 2.5% soybean oil; T10-inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. On days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content.

O aumento da oferta de carne ovina no Brasil está associado à melhoria dos sistemas de produção, visando atender à grande demanda do mercado consumidor. Principalmente nos grandes centros urbanos, muitas pessoas buscam adquirir produtos cárneos de maior qualidade provenientes principalmente de animais jovens terminados em confinamento. Porém, a ovinocultura de corte em sistemas intensivos de produção, encontra obstáculos em relação ao custo da dieta, um dos aspectos mais importantes na produção de carne (YAMAMOTO, 2006). De acordo com Hegarty, Meutze, Oddy (1999), pode-se obter cordeiros com boa qualidade da carne, e menores custos de produção; no entanto, é necessário um plano nutricional adequado, visando a utilização de dietas menos onerosas que atendam às exigências nutricionais dos animais.Os alimentos que constituem a dieta dos ruminantes confinados são normalmente constituídos por concentrados e volumosos. Os concentrados, geralmente são os responsáveis pelo maior custo da alimentação dos ovinos mantidos neste sistema de produção. Os volumosos normalmente apresentam preços mais acessíveis que os concentrados e podem propiciar bom desempenho animal, desde que estes alimentos apresentem boa qualidade nutricional. Portanto, estudos que avaliem diferentes relações de volumoso:concentrado na dieta de cordeiros em regime de confinamento são válidos, no intuito de conhecer qual a melhor dieta a ser oferecida aos animais visando produção de carne de melhor qualidade. No entanto, tais estudos são praticamente inexistentes na literatura científica. AbstractThe objective of this study was to evaluate the meat quality of lambs terminated in confinement and fed diets with different concentrate contents. 18 non-castrated ½ Ile de France ½ Santa Inês lambs were used. Their initial weight was approximately 15 kg and they were divided into two separate groups represented by Treatment 1 (T1) -animals fed with diets containing the ratio voluminous:concentrate 35:65 -and Treatment 2 (T2) -lambs fed with diets containing the ratio voluminous:concentrate 65:35 until reaching 32 kg of body weight in confinement, which is the pre-established weight for slaughtering. T1 and T2 lambs presented similar values for pH, shear force, losses due to cooking and water retention capacity; the average values found were 5.70, 1.03 kgf/cm 2 , or 35.20, and 59.31%, respectively. The voluminous:concentrate ratio did not influence the centesimal quality of meat of lambs fed with more concentrated or more voluminous diets for humidity, protein, ethereal extract, and mineral matter. It can be concluded that lambs terminated in confinement fed with different concentrate contents diets presented similar meat quality; therefore, the diet choice depends on the cost of the ingredients at the time of the confinement. Keywords: feeding; meat nutritional quality; meat softness; lambs. ResumoEste estudo teve como objetivo avaliar a qualidade da carne de cordeiros terminados em regime de confinamento que receberam dietas com diferentes teores de concentrado...