Caraterísticas de carcaça, aspectos nutricionais da carne e análise financeira da terminação em confinamento de caprinos submetidos a dietas contendo glicerina bruta

• Autor(a) principal: ROCHA, Karlyene Sousa da
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFMA
• Texto Completo: http://tedebc.ufma.br:8080/jspui/handle/tede/571
• topic: Custos; Glicerol; Longissimus dorsi; Qualidade de carne; Costs; Glycerol; Longissimus dorsi; Meat quality; CIENCIAS AGRARIAS

The objective of the research was evaluate the effect of increasing levels of crude glycerin on carcass characteristics and meat quality in goat feedlot finished, as well as economic viability. Was confined 20 crossbred Boer goats , barrows , weaned at 90 days of age with an average initial weight of 17.07 ± 2.07 kg, distributed in randomized complete block design with four treatments consisted of increasing levels of inclusion crude glycerin in the diet replacing corn with 0, 4, 8, and 12% in total dry matter of the diet , and five replications . The animals were fed the diet with 30% forage and 70% concentrate in confinement lasting 65 days (14 days adaptation and 51 days of collection). At the end of the period of confinement, the animals were slaughtered and carcass evaluation was conducted to obtain slaughter weight, hot carcass weight, hot carcass yield and fat thickness. After evaluation of the carcass, the Longissimus dorsi of each carcass was removed half left for later determination of proximate composition, loss of water by boiling, water holding capacity, fatty acid profile and sensory analysis. The economic viability of the use of crude glycerin was evaluated in a spreadsheet set up from the revenue from the sale of animals, feed costs and concepts of net benefit and marginal rate of return. Inclusion of crude glycerin in the diet did not affect (P>0.05) slaughter weight, hot carcass weight, fat thickness, loss of water by boiling, water holding capacity of Longissimus dorsi muscle, as well as its composition chemistry, with the exception of ash content which decreased linearly (P< 0.01) as the glycerin was added to the diet . Replacing corn affected by crude glycerin decreasing linearly (P< 0.01) fatty acid C18:2 ω-6 and the relationship ω6:ω3 (P< 0.02) and sensory analysis of meat was no difference (P<0.05) in the attributes hardness, color and overall acceptability. Economic viability in the use of crude glycerin in feedlot finished goats generates positive rate of return. Concluded to be possible to use 12% glycerin in the diet of goats feedlot finished without changes in weight at slaughter, as well as the nutritional and sensory quality of the meat. From the economic point of view its use in the diet should be based on their availability in the region or the financial viability.