Glicerina bruta no suplemento e seus efeitos nas características da carcaça e nos componentes do peso vivo de cordeiros lactentes

Pellegrin, Ana Carolina Ribeiro Sanquetta de; Pires, Cléber Cassol; Mello, Renius; Müller, Liziany; Carvalho, Sérgio; Lopes, Jusecléia Ferreira

doi:10.1590/s0102-09352013000500032

Cited by 2 publications

(1 citation statement)

References 16 publications

(16 reference statements)

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“…Regarding the proportions of primal cuts, the proportion of leg increased linearly with the WBW levels (Table 4). This finding is in agreement with Pellegrin et al (2013), who evaluated the proportions of lamb carcass cuts and reported that only the proportion of legs increased. The result obtained can be considered positive from the production standpoint, since the leg is one of the primal cuts most valued by the consumer.…”

Section: Resultssupporting

confidence: 92%

Characteristics of carcass and non-carcass components of lambs fed wet brewery waste as a roughage feed

Carvalho¹,

Manzoni²,

Teixeira³

et al. 2021

Semina: Ciênc. Agrár.

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The objective of the present study was to evaluate the effect of including wet brewery waste (WBW) as the exclusive dietary roughage source on the characteristics of carcass and non-carcass components of feedlot-finished lambs. Thirty-two non-castrated male lambs weaned at 50 days of age, resulting from the cross between the Texel and Ile de France breeds, were used. The diet was constituted by roughage (WBW) and a concentrate composed of crushed maize, soybean meal, limestone and common salt. Treatments consisted of four levels of WBW as the roughage source in the diet (% dry matter), namely, 31, 44, 57 and 70%. Lambs were slaughtered upon reaching 34 kg live weight. The treatments resulted in a linear decrease in hot and cold carcass weights and yields, carcass compactness index, conformation, degree of fatness and rib-eye area. Among the primal cuts, the absolute weights of pallet, ribs and legs decreased as the WBW level was increased. As to the non-carcass components, only the total gastrointestinal content increased linearly with WBW. The increasing levels of WBW led to greater fasting losses and reduced carcass weights and yields. There was also a reduction in the degree of fatness, carcass compactness, carcass conformation index and rib-eye area Wet brewery waste at the concentration of 31% as the roughage source in the diet of finishing lambs in the feedlot provides better carcass traits.

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Section: Resultssupporting

confidence: 92%

Characteristics of carcass and non-carcass components of lambs fed wet brewery waste as a roughage feed

Carvalho¹,

Manzoni²,

Teixeira³

et al. 2021

Semina: Ciênc. Agrár.

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Performance, carcass characteristics, and meat quality of lambs fed diets containing crude glycerin

Syperreck,

Peixoto,

Massaro Junior

et al. 2024

Sem. Ci. Agr.

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The aim of this study was to evaluate the effects of four crude glycerin levels in the diet of feedlot lambs on performance, carcass characteristics, and meat quality. Forty three-month-old crossbred Santa Inês x Dorper lambs weighing 18.2 ± 0.169 kg were used in a completely randomized design, with four diets and 10 replicates per diet. The animals were housed in individual pens. The trial period (42 days) was preceded by 14 days of adaptation to handling and diet. Final body weight (FBW), empty body weight (EBW), average daily weight gain, feed conversion, and feed efficiency did not differ with crude glycerin levels in the diet. Nutrient intake (dry matter (DM), ether extract (EE), crude protein (CP), and neutral detergent fiber (NDF)) did not differ depending on crude glycerin levels. In the evaluation of carcass characteristics, there was a quadratic effect due to crude glycerin levels on hot carcass yield (maximum point- maxP = 9.73%), leg perimeter (maxP = 9.45%), fat thickness (maxP = 7.41%), and leg weight (maxP = 8.69%). Loin weight and conformation showed a linear increase as a function of crude glycerin levels. The other studied variables were not affected by crude glycerin levels in the diet. In the non-carcass components, the full gastrointestinal tract, mesenteric fat, omental, and perirenal fat were not influenced by crude glycerin levels. Regarding meat quality, no effects were observed on the parameters evaluated in the longissimus dorsi. The addition of up to 15% crude glycerin in the lamb's diet does not affect its performance, however, the addition of up to 8% improves carcass characteristics and maintains meat quality.

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Glicerina bruta no suplemento e seus efeitos nas características da carcaça e nos componentes do peso vivo de cordeiros lactentes

Cited by 2 publications

References 16 publications

Characteristics of carcass and non-carcass components of lambs fed wet brewery waste as a roughage feed

Characteristics of carcass and non-carcass components of lambs fed wet brewery waste as a roughage feed

Performance, carcass characteristics, and meat quality of lambs fed diets containing crude glycerin

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