Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2018 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | https://doi.org/10.1590/rbz4720170026 http://hdl.handle.net/1843/56430 https://orcid.org/0000-0003-0066-6198 |
Resumo: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
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2023-07-17T18:21:50Z2023-07-17T18:21:50Z201847016https://doi.org/10.1590/rbz47201700261806-9290http://hdl.handle.net/1843/56430https://orcid.org/0000-0003-0066-6198CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorThe 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.engUniversidade Federal de Minas GeraisUFMGBrasilVET - DEPARTAMENTO DE ZOOTECNIAVETER - ESCOLA DE VETERINARIARevista Brasileira de ZootecniaCarcaçasCarneOvelhaCarcass qualityMeat characteristicsSheepSlaughterhouseWelfarePerformance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.scielo.br/j/rbz/a/rLHDzjh49FWWk9LXsG6JvnB/?lang=enFredson Vieira EsilvaIran BorgesHemilly Cristina Menezes de sáTássia Ludmila Teles MartinsÂngela Maria Quintão LanaAna Luiza Costa Cruz BorgesMarília Aparecida Fidelis e MouraHélio Henrique Araújo Costaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALPerformance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage.pdfPerformance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage.pdfapplication/pdf462376https://repositorio.ufmg.br/bitstream/1843/56430/2/Performance%20and%20carcass%20characteristics%20of%20lambs%20fed%20a%20solution%20of%20cheese%20whey%20during%20feedlot%20and%20pre-slaughter%20lairage.pdfe1049a1640202b5e1fd1c4c49419d865MD52LICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/56430/1/License.txtfa505098d172de0bc8864fc1287ffe22MD511843/564302023-07-17 15:21:50.191oai:repositorio.ufmg.br:1843/56430TElDRU7vv71BIERFIERJU1RSSUJVSe+/ve+/vU8gTu+/vU8tRVhDTFVTSVZBIERPIFJFUE9TSVTvv71SSU8gSU5TVElUVUNJT05BTCBEQSBVRk1HCiAKCkNvbSBhIGFwcmVzZW50Ye+/ve+/vW8gZGVzdGEgbGljZW7vv71hLCB2b2Pvv70gKG8gYXV0b3IgKGVzKSBvdSBvIHRpdHVsYXIgZG9zIGRpcmVpdG9zIGRlIGF1dG9yKSBjb25jZWRlIGFvIFJlcG9zaXTvv71yaW8gSW5zdGl0dWNpb25hbCBkYSBVRk1HIChSSS1VRk1HKSBvIGRpcmVpdG8gbu+/vW8gZXhjbHVzaXZvIGUgaXJyZXZvZ++/vXZlbCBkZSByZXByb2R1emlyIGUvb3UgZGlzdHJpYnVpciBhIHN1YSBwdWJsaWNh77+977+9byAoaW5jbHVpbmRvIG8gcmVzdW1vKSBwb3IgdG9kbyBvIG11bmRvIG5vIGZvcm1hdG8gaW1wcmVzc28gZSBlbGV0cu+/vW5pY28gZSBlbSBxdWFscXVlciBtZWlvLCBpbmNsdWluZG8gb3MgZm9ybWF0b3Mg77+9dWRpbyBvdSB277+9ZGVvLgoKVm9j77+9IGRlY2xhcmEgcXVlIGNvbmhlY2UgYSBwb2zvv710aWNhIGRlIGNvcHlyaWdodCBkYSBlZGl0b3JhIGRvIHNldSBkb2N1bWVudG8gZSBxdWUgY29uaGVjZSBlIGFjZWl0YSBhcyBEaXJldHJpemVzIGRvIFJJLVVGTUcuCgpWb2Pvv70gY29uY29yZGEgcXVlIG8gUmVwb3NpdO+/vXJpbyBJbnN0aXR1Y2lvbmFsIGRhIFVGTUcgcG9kZSwgc2VtIGFsdGVyYXIgbyBjb250Ze+/vWRvLCB0cmFuc3BvciBhIHN1YSBwdWJsaWNh77+977+9byBwYXJhIHF1YWxxdWVyIG1laW8gb3UgZm9ybWF0byBwYXJhIGZpbnMgZGUgcHJlc2VydmHvv73vv71vLgoKVm9j77+9IHRhbWLvv71tIGNvbmNvcmRhIHF1ZSBvIFJlcG9zaXTvv71yaW8gSW5zdGl0dWNpb25hbCBkYSBVRk1HIHBvZGUgbWFudGVyIG1haXMgZGUgdW1hIGPvv71waWEgZGUgc3VhIHB1YmxpY2Hvv73vv71vIHBhcmEgZmlucyBkZSBzZWd1cmFu77+9YSwgYmFjay11cCBlIHByZXNlcnZh77+977+9by4KClZvY++/vSBkZWNsYXJhIHF1ZSBhIHN1YSBwdWJsaWNh77+977+9byDvv70gb3JpZ2luYWwgZSBxdWUgdm9j77+9IHRlbSBvIHBvZGVyIGRlIGNvbmNlZGVyIG9zIGRpcmVpdG9zIGNvbnRpZG9zIG5lc3RhIGxpY2Vu77+9YS4gVm9j77+9IHRhbWLvv71tIGRlY2xhcmEgcXVlIG8gZGVw77+9c2l0byBkZSBzdWEgcHVibGljYe+/ve+/vW8gbu+/vW8sIHF1ZSBzZWphIGRlIHNldSBjb25oZWNpbWVudG8sIGluZnJpbmdlIGRpcmVpdG9zIGF1dG9yYWlzIGRlIG5pbmd177+9bS4KCkNhc28gYSBzdWEgcHVibGljYe+/ve+/vW8gY29udGVuaGEgbWF0ZXJpYWwgcXVlIHZvY++/vSBu77+9byBwb3NzdWkgYSB0aXR1bGFyaWRhZGUgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLCB2b2Pvv70gZGVjbGFyYSBxdWUgb2J0ZXZlIGEgcGVybWlzc++/vW8gaXJyZXN0cml0YSBkbyBkZXRlbnRvciBkb3MgZGlyZWl0b3MgYXV0b3JhaXMgcGFyYSBjb25jZWRlciBhbyBSZXBvc2l077+9cmlvIEluc3RpdHVjaW9uYWwgZGEgVUZNRyBvcyBkaXJlaXRvcyBhcHJlc2VudGFkb3MgbmVzdGEgbGljZW7vv71hLCBlIHF1ZSBlc3NlIG1hdGVyaWFsIGRlIHByb3ByaWVkYWRlIGRlIHRlcmNlaXJvcyBlc3Tvv70gY2xhcmFtZW50ZSBpZGVudGlmaWNhZG8gZSByZWNvbmhlY2lkbyBubyB0ZXh0byBvdSBubyBjb250Ze+/vWRvIGRhIHB1YmxpY2Hvv73vv71vIG9yYSBkZXBvc2l0YWRhLgoKQ0FTTyBBIFBVQkxJQ0Hvv73vv71PIE9SQSBERVBPU0lUQURBIFRFTkhBIFNJRE8gUkVTVUxUQURPIERFIFVNIFBBVFJPQ++/vU5JTyBPVSBBUE9JTyBERSBVTUEgQUfvv71OQ0lBIERFIEZPTUVOVE8gT1UgT1VUUk8gT1JHQU5JU01PLCBWT0Pvv70gREVDTEFSQSBRVUUgUkVTUEVJVE9VIFRPRE9TIEUgUVVBSVNRVUVSIERJUkVJVE9TIERFIFJFVklT77+9TyBDT01PIFRBTULvv71NIEFTIERFTUFJUyBPQlJJR0Hvv73vv71FUyBFWElHSURBUyBQT1IgQ09OVFJBVE8gT1UgQUNPUkRPLgoKTyBSZXBvc2l077+9cmlvIEluc3RpdHVjaW9uYWwgZGEgVUZNRyBzZSBjb21wcm9tZXRlIGEgaWRlbnRpZmljYXIgY2xhcmFtZW50ZSBvIHNldSBub21lKHMpIG91IG8ocykgbm9tZXMocykgZG8ocykgZGV0ZW50b3IoZXMpIGRvcyBkaXJlaXRvcyBhdXRvcmFpcyBkYSBwdWJsaWNh77+977+9bywgZSBu77+9byBmYXLvv70gcXVhbHF1ZXIgYWx0ZXJh77+977+9bywgYWzvv71tIGRhcXVlbGFzIGNvbmNlZGlkYXMgcG9yIGVzdGEgbGljZW7vv71hLgo=Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-07-17T18:21:50Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.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 Fredson Vieira Esilva Carcass quality Meat characteristics Sheep Slaughterhouse Welfare Carcaças Carne Ovelha |
| 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 |
Fredson Vieira Esilva |
| author_facet |
Fredson Vieira Esilva Iran Borges Hemilly Cristina Menezes de sá Tássia Ludmila Teles Martins Ângela Maria Quintão Lana Ana Luiza Costa Cruz Borges Marília Aparecida Fidelis e Moura Hélio Henrique Araújo Costa |
| author_role |
author |
| author2 |
Iran Borges Hemilly Cristina Menezes de sá Tássia Ludmila Teles Martins Ângela Maria Quintão Lana Ana Luiza Costa Cruz Borges Marília Aparecida Fidelis e Moura Hélio Henrique Araújo Costa |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Fredson Vieira Esilva Iran Borges Hemilly Cristina Menezes de sá Tássia Ludmila Teles Martins Ângela Maria Quintão Lana Ana Luiza Costa Cruz Borges Marília Aparecida Fidelis e Moura Hélio Henrique Araújo Costa |
| dc.subject.por.fl_str_mv |
Carcass quality Meat characteristics Sheep Slaughterhouse Welfare |
| topic |
Carcass quality Meat characteristics Sheep Slaughterhouse Welfare Carcaças Carne Ovelha |
| dc.subject.other.pt_BR.fl_str_mv |
Carcaças Carne Ovelha |
| description |
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
| publishDate |
2018 |
| dc.date.issued.fl_str_mv |
2018 |
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2023-07-17T18:21:50Z |
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2023-07-17T18:21:50Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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http://hdl.handle.net/1843/56430 |
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https://doi.org/10.1590/rbz4720170026 |
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1806-9290 |
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https://orcid.org/0000-0003-0066-6198 |
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https://doi.org/10.1590/rbz4720170026 http://hdl.handle.net/1843/56430 https://orcid.org/0000-0003-0066-6198 |
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1806-9290 |
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eng |
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eng |
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Revista Brasileira de Zootecnia |
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openAccess |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
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VET - DEPARTAMENTO DE ZOOTECNIA VETER - ESCOLA DE VETERINARIA |
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Universidade Federal de Minas Gerais |
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