Resíduo úmido de cervejaria na terminação de cordeiros em confinamento e seus efeitos sobre as características da carcaça e dos componentes não carcaça

Carvalho, Sérgio; Frasson, Mônica Feksa; Simões, F. S. B.; Bernardes, Guilherme Meneghello Carvalho; Simões, Robson Rodrigues; Griebler, Letieri; Pellegrin, Ana Carolina Ribeiro Sanquetta de; Menegon, Aliei Maria; Deponti, L. S; Severo, Marcelo Machado; Mello, V. L

doi:10.1590/1678-4162-8573

Cited by 6 publications

(14 citation statements)

References 7 publications

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“…Finishing system CV (%) Weaned lambs fed concentrate also presented lower values in relation to carcass conformation, with an average value of 2.53, differing significantly (P<0.05) from suckling lambs in confinement and weaned lambs fed roughage, which presented averages of 3.23 and 3.19, respectively. The average value of carcass conformation of our experiment was higher when compared to that found by Motta et al (2016) and similar to that found by Carvalho et al (2017), who found an average value of 3.03 when working with confined lambs submitted to different inclusion levels of wet brewery residue as a roughage food. When studying the carcass characteristics of Santa Ines sheep of two biotypes, Lira et al (2017) found an average value of 2.57 for carcass conformation, similar to that of suckling lambs on pasture and weaned lambs fed concentrate of our study.…”

Section: Variablesupporting

confidence: 89%

“…Subsequently, these cuts were individually weighed and their proportions calculated in relation to the cold carcass weight. Shoulders were dissected in fat, bone, muscle, and other (vessels, nerves, lymph nodes, tendons, aponeuroses, and fascias) in order to determine the tissue composition, according to Colomer-Rocher et al (1988).…”

Section: Parameters Of Carcass Assessmentsmentioning

confidence: 99%

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In vivo biometry and carcass characteristics of lambs in different finishing systems

Motta

Pires

Dias

et al. 2019

SCA

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The aim of this study was to assess the influence of different finishing systems on the in vivo measurements, quantitative and qualitative carcass characteristics, commercial cut ratio, and shoulder tissue composition of lambs. Thirty-two male lambs were distributed in four finishing systems with eight replications each, as follows: suckling lambs on pasture; suckling lambs in confinement, with access to creep-feeding containing corn bran and soybean meal; weaned lambs fed roughage, characterized by ad libitum supply of alfalfa hay; and weaned lambs fed concentrate, composed of oat grain and soybean meal. The lambs were slaughtered as they reached the pre-set live weight at slaughtering of 30 kg. Most of the in vivo biometry variables were not significant (P > 0.05) when comparing the finishing systems, except for hindlimb height and thoracic perimeter. Regarding the quantitative carcass characteristics, all variables differed (P < 0.05) between systems, except for carcass length, leg width, and subcutaneous fat thickness. For the qualitative carcass characteristics, only the fatness and carcass conformation presented significant differences (P < 0.05). Most in vivo measurements and the proportion of carcass cuts were not influenced by finishing systems. Weaned lambs fed an exclusive concentrate diet presented leaner carcasses with an inferior conformation when compared to the other finishing systems. Suckling lambs in confinement presented shoulders with a higher fat deposition when compared to those weaned. Suckling lambs both on pasture and in confinement presented a superiority in the quantitative carcass characteristics when compared to weaned lambs.

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Section: Variablesupporting

confidence: 89%

Section: Parameters Of Carcass Assessmentsmentioning

confidence: 99%

In vivo biometry and carcass characteristics of lambs in different finishing systems

Motta

Pires

Dias

et al. 2019

SCA

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“…As stated by Osório and Osório (2003), the backfat works positively by protecting the carcass from dehydration during chilling, preventing darkening of the outer part of muscles, in addition to not compromising the meat quality. The indicated value of 2.73% regardless of the treatment can be considered normal for shrink loss, considering that such losses should be between 3.0 and 4.0%, according to Carvalho et al (2017).…”

Section: Resultsmentioning

confidence: 99%

Características da carcaça e composição tecidual da carne cordeiros confinados com o uso de dietas de alto grão

Bernardes¹,

Carvalho²,

Venturini³

et al. 2018

SCA

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This study aimed to evaluate the effect of using different high-grain diets on the carcass characteristics and tissue composition of the meat of feedlot-finished lambs. Thirty-two male castrated Texel lambs born from single births and weaned at approximately 50 days of age were allotted to treatments that consisted of different unprocessed grains, as follows: corn grain, white oat grain, black oat grain, or grain of rice in the husk. The animals were slaughtered upon reaching the pre-established slaughter weight of 32 kg, which corresponds to 60% of the mature weight of their mothers. Lambs fed the high-corn grain diet had higher weights and yields of hot and cold carcass and larger loin-eye areas than those finished in the feedlot receiving high-grain diets based on white oat, black oat, or rice in the husk. Additionally, they had a higher degree of fatness and a thicker subcutaneous fat layer at slaughter, which lead to decreased cooler shrink loss. The neck, shoulder, ribs, and leg cuts were heavier in lambs fed the high-corn grain diet. By contrast, these lambs had a lower proportion of leg, more rib, and higher meat fat content, which may be undesirable for the consumer market. The use of high-corn grain diets, in comparison with high-grain diets based on black oat, white oat, and rice in the husk, may be recommended for finishing lambs in the feedlot when they are slaughtered at similar weights.

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“…According to data from Instituto Brasileiro de Geográfia e Estatística [IBGE] (2018), the national sheep herd rose from 15.5 million in 2005 to 17.97 million in 2017. Despite this increase, the current sheep meat production cannot meet the demand of the consumer market (Carvalho et al, 2017), which indicates the great growth potential of the sector.…”

Section: Introductionmentioning

confidence: 99%

“…In addition to allowing for a shorter production cycle, feedlot-finishing contributes to the production of quality meat. However, one of the obstacles to the use of feedlots is the increased production costs due to the feed, the most significant component of the total cost in this system (Carvalho et al, 2017). Therefore, feed alternatives must be sought that render their adoption viable while improving the animal carcass traits.…”

Section: Introductionmentioning

confidence: 99%

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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Resíduo úmido de cervejaria na terminação de cordeiros em confinamento e seus efeitos sobre as características da carcaça e dos componentes não carcaça

Cited by 6 publications

References 7 publications

In vivo biometry and carcass characteristics of lambs in different finishing systems

In vivo biometry and carcass characteristics of lambs in different finishing systems

Características da carcaça e composição tecidual da carne cordeiros confinados com o uso de dietas de alto grão

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

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