Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage

Abstract

The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of cheese whey plus water (100 g kg −1 dry matter) (CW) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (place-feedlot and slaughterhouse, food-water or CW). We evaluated the following treatments (feedlot/slaughterhouse): CW/CW, CW/water, water/CW, and control (water/water). The lambs were given a balanced diet for 70 days in the feedlot. Slaughter started 12 h after the animals arrived at the slaughterhouse. Dry matter intake, gain-to-feed ratio, average daily gain, and body weight of lambs fed CW were similar to those of control lambs. The water/CW group consumed less of this solution than the CW/CW group in the slaughterhouse. The CW supplied as a pre-slaughter supplement reduces the drip losses of lamb carcasses provided that the animals also consume it during the feedlot period. The other carcass characteristics (carcass weight, pH, subcutaneous fat thickness, and ribeye area) were similar among treatments. The meat characteristics (color, water holding capacity, cooking losses, and shear force) were similar among treatments. Whey cheese added to water can be used as an ingredient of the diet for lambs and as pre-slaughter supplement, since it does not change performance and improves carcass characteristics.

Características De Carcaça E Componentes Não-Carcaça De Ovinos: Uma Revisão

“…Os principais caracteres quantitativos e qualitativos da carcaça que podem ser identificados, além do peso e ren-dimento, são: conformação e cobertura de gordura, de forma subjetiva (avaliação visual); conformação de forma objetiva: medidas morfológicas e sua determinação de índices, a composição tecidual e regional, além dos componentes não--carcaça (LIMA et al, 2013). O estudo das carcaças é uma avaliação de parâmetros relacionados com medidas objetivas e subjetivas em relação à mesma e está ligado aos aspectos e atributos inerentes à porção comestível, sendo de suma importância para complementar a avaliação do desempenho do animal durante seu desenvolvimento e garantir um sistema de produção eficiente e a qualidade do produto final (SILVA et al, 2018).…”

Ingestive behavior, ruminal and blood kinetics in lambs fed cow cheese whey

“…Nevertheless, urea levels were above the minimum required (18 mg/100 mL) and in some points higher than the maximum level (31 mg/100 mL), the greater release of urea in plasma may be an indication of smaller use of ammonia nitrogen released in the rumen for microbial protein synthesis (LIMA et al, 2012). Serum levels of total proteins in this study were within the normal range (6.0 and 7.9 g/100 mL), except for time 9, which presented a lower concentration (VAN SOEST, 1994). The increased concentration of amino acids in the blood does not indicate improved protein nutrition of the animal, and the improvement in the balance of amino acids results in its decrease in the blood.…”

“…The concentrations of NH3-N were within the range for an adequate microbial fermentation (> 10 mg/100 mL), according to Van Soest (1994). Values of pH between six and seven allow the presence of all components of the rumen microbial biomass, whether bacteria, fungi or protozoa (VAN SOEST, 1994). Thus, all pH values in this test were within the normal range (Table 7).…”

“…After these nutritional, behavioral and blood evaluations, CCW was used in performance tests at Embrapa Goat and Sheep, showing a positive satisfactory effect as an excellent alternative for feeding finishing lambs (Rogério et al, 2017), with its use only dependent on availability in the local region of the production system. Interesting performances have also been proven in studies with CCW for goats (Leite et al, 2015) and in liquid diet in pre-slaughter management of sheep (Silva et al, 2018).…”

“…final fermentation products as well as the growth rate of rumen microorganisms, so that it can decline with fiber restriction in the diet or by the addition of rapidly fermentable carbohydrates (VAN SOEST, 1994). Thus, the objective was to evaluate increasing levels of cow cheese whey in lambs diets on the intake and digestibility of nutrients, ingestive behavior and ruminal and blood parameters.…”