The objective of this study was to evaluate the effect of temperature on the performance and carcass yield of pigs housed in different environments. Twenty castrated male pigs of the Topigs line were assigned to two treatments: T1, controlled environment, and T2, uncontrolled environment containing a shallow pool. A completely randomized design consisting of two treatments and ten repetitions each was used. The data were submitted to analysis of variance, and means were compared by the Tukey test at a level of significance of 5 % using the SAS 9.2 program (SAS Institute, Inc., NC, USA). The results showed that rearing pigs in an uncontrolled environment during the growing and finishing phases reduced daily feed intake (1.722 and 3.164 kg, respectively) and improved feed conversion (2.15 and 2.70 kg, respectively), but did not influence the carcass yield of the animals. In conclusion, rearing pigs under different environmental conditions during the growing and finishing phases influenced animal performance without interfering with carcass yield.

The aim of this study was to evaluate the effect of the supplementation and aging in the gluteus biceps and triceps brachii muscles of lamb. Forty-eight Santa Inês lambs, with 15 kg average initial weight were slaughtered at 32 kg average final weight, after five months of supplementation. Twenty-four animals were allocated to sixteen pastures with residual leaf area index (2.6) and unsupplemented, the other twenty-four animals were allocated to the same conditions but were supplemented. The treatments were cross factorial between rLAI (2.6) and supplemented or not, totalizing 8 treatments. In this experiment, the slaughter criterion was the age of the animals. In the gluteus biceps and triceps brachii muscles, storage for seven days increased lipid oxidation. The values of cooking loss and water holding capacity increased with time of aging and were higher in the gluteus biceps, by 29.40% and 71.30%, respectively. The supplementation implies an increase in production costs, but its use provides the quantitative and qualitative characteristics favorable to the product, aiming to satisfy the consumer market. The supplementation decreased the shelf life, increasing the lipid oxidation during time of aging and affected the lightness and the hue of yellow, which may sffect consumers' intention to purchase.