Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Zootecnia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982022000100800 |
Resumo: | ABSTRACT The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae. Thirty-two male Hampshire lambs (25.82±1.95 kg body weight) were distributed in four treatments: basal diet (20:80, forage:concentrate), and the inclusion of 0, 3, 5, and 10 g animal−1 d−1Saccharomyces cerevisiae. The variables evaluated were dry matter intake, daily weight gain, feed conversion, apparent digestibility, dorsal fat thickness, longissimus dorsi muscle area, and physicochemical characteristics of carcass and muscle. We used a completely randomized design and orthogonal polynomials to test the linear and quadratic effects of the inclusion levels of the yeast. Saccharomyces cerevisiae showed a quadratic effect on lamb performance. Dry matter intake decreased with yeast in response to a better feed conversion and body weight gain; however, at the highest Saccharomyces cerevisiae dose, daily weight gain and final weight were lower than with the basal diet treatment. Saccharomyces cerevisiae did not affect apparent digestibility or carcass and muscle physicochemical characteristics. Supplementation with 3 and 5 g d−1 Saccharomyces cerevisiae improves productive performance of lambs fed high concentrate diets without affecting the physicochemical characteristics of the carcass or muscle. |
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Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiaelongissimus dorsimuscle characteristicssheepyeastABSTRACT The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae. Thirty-two male Hampshire lambs (25.82±1.95 kg body weight) were distributed in four treatments: basal diet (20:80, forage:concentrate), and the inclusion of 0, 3, 5, and 10 g animal−1 d−1Saccharomyces cerevisiae. The variables evaluated were dry matter intake, daily weight gain, feed conversion, apparent digestibility, dorsal fat thickness, longissimus dorsi muscle area, and physicochemical characteristics of carcass and muscle. We used a completely randomized design and orthogonal polynomials to test the linear and quadratic effects of the inclusion levels of the yeast. Saccharomyces cerevisiae showed a quadratic effect on lamb performance. Dry matter intake decreased with yeast in response to a better feed conversion and body weight gain; however, at the highest Saccharomyces cerevisiae dose, daily weight gain and final weight were lower than with the basal diet treatment. Saccharomyces cerevisiae did not affect apparent digestibility or carcass and muscle physicochemical characteristics. Supplementation with 3 and 5 g d−1 Saccharomyces cerevisiae improves productive performance of lambs fed high concentrate diets without affecting the physicochemical characteristics of the carcass or muscle.Sociedade Brasileira de Zootecnia2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982022000100800Revista Brasileira de Zootecnia v.51 2022reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.37496/rbz5120200281info:eu-repo/semantics/openAccessGloria-Trujillo,AdrianHernández-Sánchez,DavidCrosby-Galván,María MagdalenaHernández-Mendo,OmarMata-Espinosa,Miguel ÁngelPinto-Ruiz,RenéAyala-Monter,Marco AntonioOsorio-Teran,Amada Isabeleng2022-02-16T00:00:00Zoai:scielo:S1516-35982022000100800Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2022-02-16T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false |
dc.title.none.fl_str_mv |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae |
title |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae |
spellingShingle |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae Gloria-Trujillo,Adrian longissimus dorsi muscle characteristics sheep yeast |
title_short |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae |
title_full |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae |
title_fullStr |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae |
title_full_unstemmed |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae |
title_sort |
Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae |
author |
Gloria-Trujillo,Adrian |
author_facet |
Gloria-Trujillo,Adrian Hernández-Sánchez,David Crosby-Galván,María Magdalena Hernández-Mendo,Omar Mata-Espinosa,Miguel Ángel Pinto-Ruiz,René Ayala-Monter,Marco Antonio Osorio-Teran,Amada Isabel |
author_role |
author |
author2 |
Hernández-Sánchez,David Crosby-Galván,María Magdalena Hernández-Mendo,Omar Mata-Espinosa,Miguel Ángel Pinto-Ruiz,René Ayala-Monter,Marco Antonio Osorio-Teran,Amada Isabel |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Gloria-Trujillo,Adrian Hernández-Sánchez,David Crosby-Galván,María Magdalena Hernández-Mendo,Omar Mata-Espinosa,Miguel Ángel Pinto-Ruiz,René Ayala-Monter,Marco Antonio Osorio-Teran,Amada Isabel |
dc.subject.por.fl_str_mv |
longissimus dorsi muscle characteristics sheep yeast |
topic |
longissimus dorsi muscle characteristics sheep yeast |
description |
ABSTRACT The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae. Thirty-two male Hampshire lambs (25.82±1.95 kg body weight) were distributed in four treatments: basal diet (20:80, forage:concentrate), and the inclusion of 0, 3, 5, and 10 g animal−1 d−1Saccharomyces cerevisiae. The variables evaluated were dry matter intake, daily weight gain, feed conversion, apparent digestibility, dorsal fat thickness, longissimus dorsi muscle area, and physicochemical characteristics of carcass and muscle. We used a completely randomized design and orthogonal polynomials to test the linear and quadratic effects of the inclusion levels of the yeast. Saccharomyces cerevisiae showed a quadratic effect on lamb performance. Dry matter intake decreased with yeast in response to a better feed conversion and body weight gain; however, at the highest Saccharomyces cerevisiae dose, daily weight gain and final weight were lower than with the basal diet treatment. Saccharomyces cerevisiae did not affect apparent digestibility or carcass and muscle physicochemical characteristics. Supplementation with 3 and 5 g d−1 Saccharomyces cerevisiae improves productive performance of lambs fed high concentrate diets without affecting the physicochemical characteristics of the carcass or muscle. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982022000100800 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982022000100800 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.37496/rbz5120200281 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
dc.source.none.fl_str_mv |
Revista Brasileira de Zootecnia v.51 2022 reponame:Revista Brasileira de Zootecnia (Online) instname:Sociedade Brasileira de Zootecnia (SBZ) instacron:SBZ |
instname_str |
Sociedade Brasileira de Zootecnia (SBZ) |
instacron_str |
SBZ |
institution |
SBZ |
reponame_str |
Revista Brasileira de Zootecnia (Online) |
collection |
Revista Brasileira de Zootecnia (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ) |
repository.mail.fl_str_mv |
||bz@sbz.org.br|| secretariarbz@sbz.org.br |
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1750318154386505728 |