O presente estudo foi conduzido para avaliar a influência da inclusão do resíduo do processamento de abacaxi (Ananas comosus L.) nas dietas sobre os consumos (por unidade de tamanho metabólico - UTM) e coeficientes de digestibilidade da matéria seca (MS), matéria orgânica (MO), proteína bruta (PB), extrato etéreo (EE), fibra detergente neutro (FDN), fibra detergente ácido (FDA), hemiceluloses (HCEL), celulose (CEL) e energia de dietas experimentais isofibrosas e isoprotéicas. Avaliaram-se também os balanços nitrogenados e de energia dos animais. Vinte ovinos machos, inteiros receberam rações com quatro níveis de inclusão do resíduo (0; 11%; 16%; 27%) em base de matéria seca, em delineamento inteiramente ao acaso, com cinco repetições por tratamento. Maiores consumos de matéria seca foram evidenciados quando as rações continham 11% do resíduo. Maiores consumos de proteína bruta, fibra detergente neutro, fibra detergente ácido e celulose (g/UTM) e energia metabolizável (kcal/UTM) foram apresentados por animais alimentados com dietas contendo 11% de resíduo em relação ao das dietas com 27% de inclusão (P<0,05). Maior coeficiente de digestibilidade da FDA ocorreu para dietas que não continham o resíduo de abacaxi. Os coeficientes de digestibilidade da CEL foram semelhantes. Os balanços energéticos e protéicos foram positivos. Melhores resultados para os parâmetros analisados foram observados para dietas que incluíam até 16% do resíduo de abacaxi na base da matéria seca.

This study aimed to determine the impact of the inclusion of licuri cake in the diets of crossbred Santa Inês lambs, based on intake, digestibility, N balance, urea N, and performance. We used 44 male lambs that were vaccinated and wormed, with an average age of 6 mo and an average BW of 21.2 kg ± 2.7 kg. The lambs were fed a mixture of Tifton-85 hay (40%) and a concentrated mixture (60%) composed of ground corn, soybean meal, and mineral premix. For the treatments, licuri cake was added at levels of 0, 8, 16, and 24% of DM, with the licuri cake replacing soybean meal and ground corn. We used 11 lambs per treatment in a randomized design. The lambs were confined for 70 d, and the digestibility trial occurred between Day 40 and Day 55. The increased level of licuri cake inclusion promoted a linear reduction in DM intake ( = 0.00) with a 39% reduction between treatments with the 0 and 24% cakes. On the other hand, ether extract () consumption showed an initial quadratic increase ( = 0.00). The total weight gain and ADG showed a linear decrease ( = 0.00) with the addition of licuri cake. The inclusion of licuri cake linearly enhanced ( = 0.02) the digestibility of CP and EE, whereas the digestibility of other nutrients in lambs remained unchanged ( > 0.05). The licuri cake increase led to a linear decrease ( < 0.05) in the N intake, fecal N, and retained N in lambs. Urinary N was not changed. The slaughter carcass weight, HCW, cold carcass weight, hot carcass yield, and cold carcass yield showed linear decreases ( < 0.05) with the addition of licuri cake. Carcass morphometric measurements were influenced by experimental diets, showing linear decreases ( < 0.05) with the addition of licuri cake to diets. The fat thickness, conformation, external length, internal length, leg length, rump width, and chest circumference showed linear decreases ( < 0.05) with the inclusion of licuri cake in diets. The inclusion of licuri cake decreased DMI and digestibility, reflecting the lower ADG. Although feed efficiency was not affected, the lambs weighed less at slaughter and the licuri cake had a negative impact on carcass yield. Therefore, the use of the studied levels of licuri cake in diets for finishing lambs cannot be recommended.

PRODUÇÃO DO MARACUJAZEIRO-AMARELO IRRIGADO COM ÁGUA SALINA EM COVAS PROTEGIDAS CONTRA PERDAS HÍDRICAS  Lourival Ferreira Cavalcante1; José Ronaldo Medeiros Costa2; Fernando Kidelmar Dantas de Oliveira3; Ítalo Herbert Lucena Cavalcante4; Fernanda Aspazia Rodrigues de Araújo21DSER/CCA/Universidade Federal da Paraiba, Areia, PB, lofeca@cca.ufpb.br2CCA/ Universidade Federal da Paraiba, Areia-PB3Prodesiano/Banco do Nordeste do Brasil, Santa Cruz – RN4Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista, Jaboticabal, SP  1        RESUMO Um experimento de campo foi conduzido no município de Santa Cruz, zona semi-árida do Rio Grande do Norte, para avaliar o comportamento produtivo do maracujazeiro-amarelo, Passiflora edulis f. flavicarpa Deg., e a salinidade do solo irrigados com água salina. Os tratamentos foram dispostos em blocos casualizados, com quatro repetições e 15 plantas por parcela, em esquema fatorial 5 x 2, referente ao revestimento das faces laterais das covas com filme de polietileno (0, 1, 2, 3 e 4 faces), irrigadas diariamente por gotejamento com 5 e 10 litros de água de condutividade elétrica 3,2 dSm-1, do tipo C4S3, fortemente salina. O plantio foi feito no espaçamento de 2m entre linhas e 4m nas linhas, usando espaldeira com um arame liso nº 12 instalado a 2m de altura. A interação volumes de água x revestimento das covas não exerceu efeito significativo sobre nenhuma das variáveis estudadas, mas o revestimento das faces laterais das covas com filme de polietileno contribuiu para o aumento do número de frutos colhidos, produção por planta, e manteve o solo mais úmido e com menor índice de salinidade. UNITERMOS: Irrigação, Passiflora, sistema de produção.  CAVALCANTE, L. F.; COSTA, J. R. M.; OLIVEIRA, F. K. D.; CAVALCANTE, I. H. L.; ARAUJO, F. A. R. YELLOW PASSION FRUIT PRODUCTION IRRIGATED WITH SALINE WATER IN COVERED HOLES TO REDUCE WATER LOSS  2        ABSTRACT This study aimed to evaluate the production of yellow passion fruit plants, Passiflora edulis f. flavicarpa Deg., and the soil salinity when irrigated with saline water. The experiment was carried out in Santa Cruz, located in the semi arid zone of the state of  Rio Grande do Norte, Brazil. The treatments were distributed in randomized blocks, with four replications and 15 plants in each plot, using a factorial design 5 x 2, which referred to the lateral covered cave with polyethylene film (0, 1, 2, 3 and 4 sides). The plants were irrigated daily using a drip irrigation system with 5 and 10 liters of high salinity water and electrical conductivity of 3.2 dSm-1. Planting distances were 2m between lines and 4m between plants, using number 12 flat wire shoulder-piece at the  height of 2m. Lateral cave covering had a positive effect on fruit number, production by plant and yield of yellow passion fruit and contributed to keep the soil the more humid and with lower salinity rate.. KEYWORDS: Irrigation, Passiflora, production system.

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The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs’ diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω–3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω–6:Σω–3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ9-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ9-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.