Allometric growth of body components in crossbred ewe lambs fed increasing dietary concentrate levels

• Autor(a) principal: Oliveira, Lincoln Bremm
• Data de Publicação: 2017
• Outros Autores: Morais, Maria da Graça, Ribeiro, Caroline Bertholini, Souza, Andréa Roberto Duarte Lopes, Fernandes, Henrique Jorge, Ítavo, Camila Celeste Brandão Ferreira, Franco, Gumercindo Loriano, Walker, Catherine Cecília, Ítavo, Luis Carlos Vinhas
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25339
• topic: Allometric coefficient; Body composition; Lambs.; Coeficiente alométrico; Composição corporal; Ovinos.

This study aimed to evaluate the growth of body components in crossbred ewe lambs fed increasing levels of dietary concentrate and to determine the optimum level of supplementation for finishing ewe production. Thirty crossbred (½ Pantaneira × ½ Texel) wool ewe lambs fed Tifton 85 hay (Cynodon spp.) and different dietary concentrate levels (20, 40, 60, and 80% DM basis) were selected for study. At the beginning of the study, six animals were slaughtered for determination of initial body composition. The remaining animals were slaughtered at approximately 48 kg live weight. The growth of body components in relation to body growth was estimated from the allometric model BC = a × (FBW)b, where BC is body component weight, a and b are growth equation parameters, and FBW is fasted body weight. Carcass, muscle, bone, and gastrointestinal tract were late maturing (b < 1, P < 0.01). Carcass and carcass fat growth was positively affected (linear, P < 0.05) by concentrate level. Total fat weight increased with increasing concentrate level (P < 0.05). The addition of up to 60% concentrate in growing ewe lamb diets is recommended for production of carcasses with early deposition of muscle and fat. The addition of 20% concentrate in ewe lab diets is sufficient for production of carcasses with maximum deposition of muscle and no excess fat.