2016
DOI: 10.1590/s1806-92902016000600005
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Abstract: -The objective of this study was to assess the effects of including crude glycerin in the diet on intake, performance, rumen development, and carcass traits of dairy crossbred veal calves fed starter concentrate containing 0, 80, 160, and 240 g kg −1 crude glycerin. Twenty-eight calves with an average weight of 38.03±6.7 kg and five days of age were distributed in a completely randomized design with four treatments with seven replications. Calves were individually housed in covered stalls equipped with feeders… Show more

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Cited by 5 publications
(8 citation statements)
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References 40 publications
(48 reference statements)
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“…Concerning our results, the proportion of meat from hindquarter was greater. Our values are different from those of Yim et al (2015b); in Holstein male calves slaughtered at 159 kg they found proportion of tenderloin 2.67%, sirloin 2.67%, shortloin Maciel et al (2016).…”
Section: Resultscontrasting
confidence: 99%
“…Concerning our results, the proportion of meat from hindquarter was greater. Our values are different from those of Yim et al (2015b); in Holstein male calves slaughtered at 159 kg they found proportion of tenderloin 2.67%, sirloin 2.67%, shortloin Maciel et al (2016).…”
Section: Resultscontrasting
confidence: 99%
“…The similar apparent digestibility of diets containing crude glycerin is well characterized in the literature (Avila-Stagno et al, 2013;Benedeti et al, 2016;Maciel et al, 2016a). However, Barros et al (2018) and Saleem and Singer (2018) reported a negative influence of glycerol on NDF digestion, which has been attributed to the decrease in the populations of fibrolytic bacteria.…”
Section: Discussionsupporting
confidence: 53%
“…Likewise, Barros et al (2018) did not observe a reduction on DMI when crude glycerin was added up to 240 g kg −1 in finisher diets for Holstein-Zebu crossbred bulls. Maciel et al (2016a), on the other hand, verified a linear increase in the DMI of dairy crossbred veal calves fed starter concentrate containing crude glycerin at 0, 80, 160, and 240 g kg −1 DM , which was attributed to the fact that crude glycerin is viscous, hygroscopic, and has a relatively sweet flavor, characteristics that, according these authors, increase the palatability of diets. 1 Reticulorumen (Ŷ = 22.45 + 0.0011x; R 2 = 0.41) 2 Small intestine (Ŷ = 19.5 − 0.011x, R 2 = 0.36).…”
Section: Discussionmentioning
confidence: 64%
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