-This study was carried out to to evaluate how feed restriction and different forage:concentrate ratios affect digestibility, methane emission (using the SF 6 technique), and energy utilization of Anglo-Nubian goats. Fifteen (15) dry and non-pregnant Anglo Nubian goats, averaging 30±2.9 kg body weight, were used. The experiment was divided into two trials, the first of which was designed to study the effects of feed restriction (0% or ad libitum; 15% of feed restriction or equivalent to 85% of ad libitum intake; and 40% of feed restriction or equivalent to 60% of ad libitum intake) and the second, to study the effects of forage:concentrate (F:C) ratios (75:25, 54:46, and 25:75) in the diet. The sulfur hexafluoride (SF 6 ) tracer gas method was used to collect and estimate methane (CH 4 ) emissions. Feed restriction level did not affect apparent total tract digestibility of dry matter (DM), organic matter, crude protein, and neutral detergent fiber. Methane emission (g d −1 ) decreased linearly as intake level decreased. However, energy loss in methane proportional to organic matter intake was similar among levels of feed restriction; consequently, dietary metabolizability did not differ among treatments. Methane gas (g d −1 ) as a function of F:C ratio revealed a quadratic response, showing the highest values when animals were fed the 46:54 F:C ratio diet (18.2 g d −1 ), suggesting that the decrease in absolute CH 4 occurred when the level of concentrate inclusion in the diet surpassed approximately 50%. The results presented herein may be relevant for the ongoing and future efforts towards completion of an IPCC inventory regarding the contribution of goats to the greenhouse gas effects on the planet.

-The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

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The aim of this study was to investigate the energy requirements of female and intact and castrated male Saanen goats. Animals were randomly assigned to 1 of 2 experiments designed to investigate the energy requirements for maintenance and gain. To determine the maintenance requirements, 85 goats were used (26 intact males, 30 castrated males, and 29 females) with an initial BW of 30.3 ± 0.87 kg. Thirty goats (8 intact males, 9 castrated males, and 13 females) were slaughtered to be used as the baseline group. The remaining goats were assigned in a split-plot design using a 3 × 3 factorial arrangement (3 sexes-intact males, castrated males, and females-and 3 DMI levels-ad libitum and restricted fed to 75 or 50% of the ad libitum intake). The NE was obtained using 65 goats (20 intact males, 22 castrated males, and 23 females) fed ad libitum in a completely randomized design. Eight intact males, 9 castrated males, and 13 females were slaughtered at 30.5 ± 1.53 kg BW. Seventeen goats (6 intact males, 6 castrated males, and 5 females) were slaughtered at 38.1 ± 0.49 kg BW. The remaining goats were slaughtered at 44.0 ± 0.50 kg BW. The NE did not differ between the sexes ( = 0.59; 258.5 kJ/kg BW), resulting in a ME for maintenance of 412.4 kJ/kg BW. The estimated energy use efficiency for maintenance was 0.627. During the growth phase, NE differed between the sexes ( < 0.001); intact males, castrated males, and females showed an average NE equal to 15.2, 18.6, and 22.7 MJ/kg of empty weight gain, respectively. The energy requirements for growth differed between the sexes. The difference was found to be due to distinct NE and partial efficiency of ME utilization for growth in intact and castrated males and females during the late growth phase. This study may contribute to adjustments in feeding system energy recommendations regarding the NE and NE found for goats during the late growth phase.

10 e 20% de glicerina. Na elaboração dos hambúrgueres e kaftas foi utilizada carne proveniente de pescoços e costelas de 30 cordeiros abatidos com 32,0 ± 0,2 kg de peso corporal. Com exceção da cor, a inclusão de glicerina na dieta dos cordeiros não influenciou (P>0,05) os aspectos qualitativos avaliados. A inclusão de glicerina na dieta dos cordeiros diminuiu os teores de vermelho (de 10,07 para 8,89, P=0,044) e de amarelo (de 5,97 para 5,07, P=0,039) dos hambúrgueres. O mesmo efeito foi observado nos teores de vermelho (de 10,83 para 9,61, P=0,031) e amarelo (de 5,86 para 5,12, P=0,047) das kaftas. As características sensoriais avaliadas não foram influenciadas (P>0,05) e as notas para aceitação global variaram de 7,4 a 7,9. A inclusão de glicerina na dieta dos cordeiros alterou a cor dos processados, no entanto, proporcionou características sensoriais satisfatórias.Palavras-chave: alimento alternativo, análise sensorial, hambúrguer, kafta. QUALITATIVE CHARACTERISTICS OF HAMBURGERS AND KAFTAS PRODUCED FROM MEAT OF LAMBS FED GLYCERINEABSTRACT : The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concentrates with and without 10 and 20% glycerine. Neck and rib meat of 30 lambs slaughtered at a body weight of 32.0 ± 0.2 kg was used for the elaboration of hamburgers and koftas. Except for color, the inclusion of glycerine in the lamb diet did not influence (P>0.05) the qualitative traits evaluated. The inclusion of glycerine reduced the redness (from 10.07 to 8.89, P=0.044) and yellowness (from 5.97 to 5.07, P=0.039) of hamburgers. The same effect was observed for the redness (from 10.83 to 9.61, P=0.031) and yellowness (from 5.86 to 5.12, P=0.047) of koftas. The sensory characteristics evaluated were not influenced (P>0.05) and the grades of overall acceptance ranged from 7.4 to 7.9. The inclusion of glycerine in the diet of lambs altered the color of processed meat products, but provided satisfactory sensory characteristics.