Carcass characteristics in Santa Inês sheep fed with mazoferm as a substitution for soybean meal

Oliveira, Juliana; Ferreira, Marcelo de Andrade; Freitas, Amância Patriota Duarte de; Urbano, Stela Antas; Silva, Aghata Elins Moreira da

doi:10.5935/1806-6690.20170082

Cited by 11 publications

(18 citation statements)

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“…Silva (2016b) supplemented lambs on pasture during the finishing stage at the rate of 1.6% BW and observed a fat thickness of 1.6 mm in the carcass. Oliveira et al (2017) finished ewes in a feedlot and obtained a respective FTS value of 1.56 mm, the value that was much lower than those described in Table 4. Therefore, it is believed that supplementation is maintained at 1.6% of body weight; it was favorable to the fat of the animals under varied forage offerings.…”

Section: Carcass Characteristicsmentioning

confidence: 62%

Different Grass Availabilities of Tropical Pasture on Performances and Carcasses of Lambs

Heimbach

Ítavo

et al. 2020

Trop. Anim. Sci. J.

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This study aimed to identify the best green-leaf offerings of Urochloa brizantha cv. Marandu for pasture-finished lambs receiving protein-energy supplementation at the rate of 1.6% of their body weights (BW). The animals were assigned into four treatments, which consisted of varied green-leaf offerings, namely, 105, 90, 75, or 60 g of dry matter/kg of body weight (BW). Sixty-eight contemporary Texel × mixed-breed lambs with an average initial BW of 22.6 kg were used over two years of experiment. The experiment was set up in a completely randomized design, the data were evaluated by analysis of variance and the means were compared by Tukey's test at the 0.05 significance level. There was no significant effect of year neither interaction of year with green-leaf offer. There were significant effects of leaf offer on dry matter intake (DMI) with behavior of positively linear (p<0.05). There were significant effects of green-leaf offer on final BW and average daily gain, and lambs receiving of 75 g/kg green-leaf offer showed the highest ADG (179 g/d). There were no significant differences in the carcass, meat, and primal cuts between the groups of lambs receiving different herbage offerings. There were significant effects of leaf offer on slaughter weight, hot carcass weight, and subcutaneous fat thickness. Lambs receiving of 75 g/kg leaf offer showed the highest SFT (5.8 mm). Slaughter weight and hot carcass weight averaged 41.52 kg and 20.07 kg, respectively. We recommend the treatment with leaves offer of 75 g/kg BW of Marandu pasture for the finishing of lambs supplemented at 1.6% of BW.

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Section: Carcass Characteristicsmentioning

confidence: 62%

Different Grass Availabilities of Tropical Pasture on Performances and Carcasses of Lambs

Heimbach

Ítavo

et al. 2020

Trop. Anim. Sci. J.

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“…Although cooling losses have not changed due to forage, the values found were slightly higher than other studies with disheveled sheep (Urbano et al, 2015;Cardoso et al, 2016;Oliveira et al, 2017). The low layer of subcutaneous fat may be one of the causes of this finding, considering that the greater the thickness of subcutaneous fat, the lower the losses due to cooling (Cardoso et al, 2016).…”

Section: Discussionmentioning

confidence: 50%

“…The lack of effect of cultivars on body weight, LWS, and the biometric characteristics evaluated in vivo and in the carcass may be related to the weight criterion chosen for slaughter (Oliveira et al, 2017;Silva et al, 2018). However, it is noteworthy that the animals that grazed in the pastures of Piatã and Massai cultivars needed about two more weeks to reach the stipulated weight for slaughter.…”

Section: Discussionmentioning

confidence: 99%

“…Currently, the goal of beef sheep production is to obtain carcasses with a greater amount of muscle and fat levels that are not excessive yet sufficient to guarantee the juiciness and flavor of the meat (Urbano et al, 2017). The main characteristics studied in carcass evaluation are weight, yield, state of greasiness, and conformation (Oliveira et al, 2017;Silva et al, 2018), while the factors that determine carcass quality are genotype, sex, age, rearing system, and health (Ekiz et al, 2012;Hopkins & Mortimer, 2014;Silva et al, 2020). Another important point to be evaluated in the production of sheep meat is the quality of the meat, which includes the characteristics of color, tenderness, and proximate composition (Santos et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Carcass characteristics, meat quality and composition of lambs finished in cultivated pastures

et al. 2022

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Thirty-two Santa Inês male lambs, not castrated, were distributed in a randomized block design to evaluate the effects of different tropical forage cultivars (two Panicum maximum (Syn. Megathyrsus maximus): Aruana and Massai, and two Brachiaria brizantha (Syn. Urochloa brizantha) Marandu and Piatã) on carcass characteristics, quality, physical composition, and meat chemistry. The data were subjected to an analysis of variance, and the means compared using the Tukey test at 5% significance. There was no effect of cultivars on body weight, slaughter weight, and biometric measurements of the carcass. The Aruana and Piatã cultivars provided higher weights of hot and cold carcasses when compared to the Massai and the Marandu had no significant differences compared to the others. The animals kept in the pasture of the Aruana cultivar showed higher shank yields. However, forage cultivars did not affect the ribeye area or subcutaneous fat thickness. There was also no effect of cultivar on pH, temperature, cooking losses, cooling losses, and meat shear strength. The cultivars did not change the quality and composition of the meat. However, the Aruana, Piatã, and Marandu cultivars were the ones that provided higher carcass weights and ham yields.

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“…The result of this fact directly reflects in the quality of the product derived from this system, in which the majority of sheep meat offered to the consumer is of poor quality and/or come from animals of advanced ages (Malhado et al, 2009). Therefore, standardization and improvement of carcass quality are important aspects to valorise the product and to attract more and more consumers who, in turn, are increasing their demand regarding the regularity in the supply and quality of the meat (Oliveira et al, 2017). In order to improve breeding and to increase productivity in Brazilian sheep production, producers need to use new strategies and improved technologies to raise these animals.…”

Section: Introductionmentioning

confidence: 99%

Growth curve, carcass traits and Kleiber ratio of Dorper crossbreed with hairless native Brazilian sheep breeds

Rezende¹,

Figueiredo

Araújo

et al. 2020

Small Ruminant Research

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Carcass characteristics in Santa Inês sheep fed with mazoferm as a substitution for soybean meal

Cited by 11 publications

References 0 publications

Different Grass Availabilities of Tropical Pasture on Performances and Carcasses of Lambs

Different Grass Availabilities of Tropical Pasture on Performances and Carcasses of Lambs

Carcass characteristics, meat quality and composition of lambs finished in cultivated pastures

Growth curve, carcass traits and Kleiber ratio of Dorper crossbreed with hairless native Brazilian sheep breeds

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