Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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=S1516-35982018000100601 |
Resumo: | ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of cheese whey plus water (100 g kg−1 dry matter) (CW) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (place – feedlot and slaughterhouse, food – water or CW). We evaluated the following treatments (feedlot/slaughterhouse): CW/CW, CW/water, water/CW, and control (water/water). The lambs were given a balanced diet for 70 days in the feedlot. Slaughter started 12 h after the animals arrived at the slaughterhouse. Dry matter intake, gain-to-feed ratio, average daily gain, and body weight of lambs fed CW were similar to those of control lambs. The water/CW group consumed less of this solution than the CW/CW group in the slaughterhouse. The CW supplied as a pre-slaughter supplement reduces the drip losses of lamb carcasses provided that the animals also consume it during the feedlot period. The other carcass characteristics (carcass weight, pH, subcutaneous fat thickness, and ribeye area) were similar among treatments. The meat characteristics (color, water holding capacity, cooking losses, and shear force) were similar among treatments. Whey cheese added to water can be used as an ingredient of the diet for lambs and as pre-slaughter supplement, since it does not change performance and improves carcass characteristics. |
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Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairagecarcass qualitymeat characteristicssheepslaughterhousewelfareABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of cheese whey plus water (100 g kg−1 dry matter) (CW) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (place – feedlot and slaughterhouse, food – water or CW). We evaluated the following treatments (feedlot/slaughterhouse): CW/CW, CW/water, water/CW, and control (water/water). The lambs were given a balanced diet for 70 days in the feedlot. Slaughter started 12 h after the animals arrived at the slaughterhouse. Dry matter intake, gain-to-feed ratio, average daily gain, and body weight of lambs fed CW were similar to those of control lambs. The water/CW group consumed less of this solution than the CW/CW group in the slaughterhouse. The CW supplied as a pre-slaughter supplement reduces the drip losses of lamb carcasses provided that the animals also consume it during the feedlot period. The other carcass characteristics (carcass weight, pH, subcutaneous fat thickness, and ribeye area) were similar among treatments. The meat characteristics (color, water holding capacity, cooking losses, and shear force) were similar among treatments. Whey cheese added to water can be used as an ingredient of the diet for lambs and as pre-slaughter supplement, since it does not change performance and improves carcass characteristics.Sociedade Brasileira de Zootecnia2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100601Revista Brasileira de Zootecnia v.47 2018reponame:Revista Brasileira de Zootecnia (Online)instname:Sociedade Brasileira de Zootecnia (SBZ)instacron:SBZ10.1590/rbz4720170026info:eu-repo/semantics/openAccessSilva,Fredson Vieira eBorges,IranSá,Hemilly Cristina Menezes deMartins,Tássia Ludmila TelesLana,Ângela Maria QuintãoBorges,Ana Luiza Costa CruzMoura,Marília Aparecida Fidelis eCosta,Hélio Henrique Araújoeng2018-04-06T00:00:00Zoai:scielo:S1516-35982018000100601Revistahttps://www.rbz.org.br/pt-br/https://old.scielo.br/oai/scielo-oai.php||bz@sbz.org.br|| secretariarbz@sbz.org.br1806-92901516-3598opendoar:2018-04-06T00:00Revista Brasileira de Zootecnia (Online) - Sociedade Brasileira de Zootecnia (SBZ)false |
dc.title.none.fl_str_mv |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage |
title |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage |
spellingShingle |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage Silva,Fredson Vieira e carcass quality meat characteristics sheep slaughterhouse welfare |
title_short |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage |
title_full |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage |
title_fullStr |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage |
title_full_unstemmed |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage |
title_sort |
Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage |
author |
Silva,Fredson Vieira e |
author_facet |
Silva,Fredson Vieira e Borges,Iran Sá,Hemilly Cristina Menezes de Martins,Tássia Ludmila Teles Lana,Ângela Maria Quintão Borges,Ana Luiza Costa Cruz Moura,Marília Aparecida Fidelis e Costa,Hélio Henrique Araújo |
author_role |
author |
author2 |
Borges,Iran Sá,Hemilly Cristina Menezes de Martins,Tássia Ludmila Teles Lana,Ângela Maria Quintão Borges,Ana Luiza Costa Cruz Moura,Marília Aparecida Fidelis e Costa,Hélio Henrique Araújo |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Silva,Fredson Vieira e Borges,Iran Sá,Hemilly Cristina Menezes de Martins,Tássia Ludmila Teles Lana,Ângela Maria Quintão Borges,Ana Luiza Costa Cruz Moura,Marília Aparecida Fidelis e Costa,Hélio Henrique Araújo |
dc.subject.por.fl_str_mv |
carcass quality meat characteristics sheep slaughterhouse welfare |
topic |
carcass quality meat characteristics sheep slaughterhouse welfare |
description |
ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of cheese whey plus water (100 g kg−1 dry matter) (CW) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (place – feedlot and slaughterhouse, food – water or CW). We evaluated the following treatments (feedlot/slaughterhouse): CW/CW, CW/water, water/CW, and control (water/water). The lambs were given a balanced diet for 70 days in the feedlot. Slaughter started 12 h after the animals arrived at the slaughterhouse. Dry matter intake, gain-to-feed ratio, average daily gain, and body weight of lambs fed CW were similar to those of control lambs. The water/CW group consumed less of this solution than the CW/CW group in the slaughterhouse. The CW supplied as a pre-slaughter supplement reduces the drip losses of lamb carcasses provided that the animals also consume it during the feedlot period. The other carcass characteristics (carcass weight, pH, subcutaneous fat thickness, and ribeye area) were similar among treatments. The meat characteristics (color, water holding capacity, cooking losses, and shear force) were similar among treatments. Whey cheese added to water can be used as an ingredient of the diet for lambs and as pre-slaughter supplement, since it does not change performance and improves carcass characteristics. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
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=S1516-35982018000100601 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100601 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/rbz4720170026 |
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.47 2018 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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1750318153118777344 |