Efeito da casca de mandioca sobre a qualidade da carne e parâmetros ruminais de ovinos

• Autor(a) principal: Faria, P. B.
• Data de Publicação: 2014
• Outros Autores: Pinto, A. M. G., Costa, S. F., Teixeira, J. T., Romitti, F. D., Carvalho, P., Silva, J. N.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/43310
• topic: Ácidos graxos; Subproduto; Fatty acids; Byproducts

This work evaluated different forms of processing of cassava peel for use in sheep feeding and its effects upon composition, meat quality, lipid profile and rumen morphometrics. A total of 20 weaned Santa Ines male sheeps, with initial weight 19.02±0.21 kg, were used. The factorial scheme utilized was a completely randomized design, with 4 treatments (A: supplement with dehydrated cassava peel ground, using a 12 mm sieve; B: supplement with dehydrated cassava peel ground using a 5 mm sieve; C: supplement with ensiled cassava peel; D: supplement with hydrolyzed cassava peel). Each animal was considered a replication, with 5 replications per treatment. The animals were reared in semiextensive system, on Brachiaria decumbens pasture. Treatments were supplied as supplement at proportion of 1.5 % of live weight (ratio roughage: concentrate of 62.5:37.5 %), amounts of food were adjusted, every week, according to the animals' weight. The experiment lasted 84 days, including 14 days for adaptation to the diets. Animals were slaughtered at 30.72±1.46 kg final weight; after slaughter and cooling (24 hours at ±2 oC), samples of Longissimus lumborum muscle were collected to carry out the physicochemical analyses, and establish lipid profile. There were no significant differences for ashes, moisture and protein. The animals fed supplement with hydrolyzed cassava peel, presented higher values for ether extract. The fatty acid profile was not affected by processing type of cassava peels. The histological evaluation revealed alteration in the rumen epithelium and area of the omasal lamina, with higher values for coarsely ground cassava peel supplement. No influence of the supplements was found for physicochemical composition. The different supplements were not enough to alter the meat quality parameters, however, hydrolyzed cassava peel brought about increased accumulation of lipids in the muscle.