Subproduto do urucum na alimentação de ovinos de corte

• Ano de defesa: 2012
• Autor(a) principal: LIMA JÚNIOR, Dorgival Morais de
• Orientador(a): CARVALHO, Francisco Fernando Ramos de
• Banca de defesa: BATISTA, Ângela Maria Vieira, DUTRA JÚNIOR, Wilson Moreira, MEDEIROS, Geovergue Rodrigues de, MAGALHÃES, André Luiz Rodrigues
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Zootecnia
• Departamento: Departamento de Zootecnia
• País: Brasil
• Palavras-chave em Português: Alimento alternativo; Nutrição animal; Carcaça de ovino; Ovino; Urucum
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6756

This study aimed to evaluate the intake, digestibility, performance, carcass characteristics, meat quality and components not constituents carcass of sheep fed increasing levels (0, 100, 200 and 300 g/kg of the diet DM) of annatto byproduct. We used 32 male sheep with an initial weight of 23.17 ± 1.45 kg. The animals were housed in individual stalls and feed offered twice daily. The nutrient intake was quantified by the fractional difference between the present and offered the leftovers. The apparent digestibility was measured using external marker LIPE®. The weight gain was measured by the difference between the final weight and the initial weight of the animals. Elapsed 58, fed, animals were slaughtered and the weights of body components registered. The morphometric measurements were performed in the cold carcass, which was later split into six anatomical regions. The leg was dissected and tissues quantified. In the left loin measurements were taken in color, water holding capacity, cooking loss and shear force. The organ, viscera and slaughter by-products were quantified and had their weights recorded. The dry matter intake (g/day;% PV; g/kg0, 75), organic matter (g/day), protein (g/day), neutral detergent fiber (g/day) was not affected (P > 0.05) by the inclusion of annatto byproduct. The total digestible nutrients showed an average of 0.794 g/day and was not affected (P>0.05) by the inclusion of byproduct of annatto. The apparent digestibility of dry matter, organic matter, crude protein and ether extract were not affected (P>0.05) by the inclusion of byproduct of annatto. The weight gain was not affected by the inclusion of annatto byproduct, but feed conversion and feed efficiency were affected. There was a linear effect (P<0.05) negative for hot carcass weight (kg) and cold carcass weight (kg). Increasing levels of annatto byproduct of a linear reduction (P<0.05) for the palette weight (kg) and leg (kg), but did not affect (P>0.05) yields of retail cuts. Adding the product of annatto decreased carcass compactness index (kg/cm) and the quantity of leg muscle (P<0.05). The weight of the leg reconstituted total weight of muscles, weight and weight of the biceps semitendinosus linearly negative (P<0.05) with the inclusion of the U.S. in the diet. There was no effect of the inclusion of SU (P>0.05) on the leg tissue composition (%), muscle: bone ratio, relative fat or muscle muscularity leg. The physico-chemical parameters of meat (color, shear force, water holding capacity and cooking losses) were not affected by the inclusion of the U.S. in the diet. Adding the product of annatto increased linearly (P<0.05) liver weight, the total weight of the organs in the body weight and the total weight slaughter organs due to the empty body weight. There was no effect (P>0.05) for inclusion annatto byproduct on the weight of the viscera, but the weight of the skin showed a linear negative (P<0.05). Income from “buchada” and “panelada” linearly positive (P<0.05) with the inclusion of annatto byproduct. The annatto byproduct can be included in the diet at levels up to 200 g/kg of total dry matter without affecting the intake, digestibility, weight gain, carcass characteristics of sheep.