Carcass and non-carcass components of feedlot ewes subjected to increasing levels of concentrate in the diet

• Autor(a) principal: Morais,Maria da Graça
• Data de Publicação: 2014
• Outros Autores: Silva,Rafaele Alcântara da, Comparin,Marco Aurélio Scarton, Feijó,Gelson Luís Dias, Ribeiro,Caroline Bertholini, Walker,Catherine Cecilia, Bento,Anderson Luiz de Lucca, Ítavo,Camila Celeste Brandão Ferreira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Saúde e Produção Animal
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402014000400018
• topic: byproducts; fat; leg; organ; shoulder; viscera

The objective of this study was to evaluate the effect of increasing levels of concentrate on the production of carcass and non-carcass components of feedlot ewes. Twenty-four crossbred ewes were randomly distributed in four treatments: diet with 20%; 40%; 60%; and 80% concentrate. Animals were slaughtered when those receiving the diet with 80% concentrate reached adult live weight (50 kg LW). The data were analyzed by variance and regression analyses. The weights of the shoulder and leg rise linearly with the increase in the levels of concentrate, but shoulder yield was not affected, with an average of 16%, and the leg yield reduced linearly (28 g for each 1% concentrate added). The percentage value of the viscera reduced linearly, as well as those of head and paws. The non-carcass components represented values of 34.64; 38.60; 38.55; and 39.88% of the LW for the levels of 20, 40, 60 and 80% of concentrate, respectively. The weight of the cuts is affected positively by the increase in the levels of concentrate. The increase in the levels of concentrate promotes lower percentage of viscera and increase in the deposition of back fat of the commercial meat cuts.