Farelo de vagem de algaroba na alimentação de bovinos machos de origem leiteira

• Autor(a) principal: ALMEIDA, Marina de Paula
• Data de Publicação: 2015
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6984
• topic: Algaroba; Vagem de algaroba; Nutrição animal; Bovino; CIENCIAS AGRARIAS::ZOOTECNIA

It was aimed to evaluate the performance and carcass and meat cuts characteristics of crossbred dairy cattle fed with different levels (0, 25, 50, 75, 100%) of mesquite pod bran (MPB) replacing corn. Twenty five uncastrated male bovines were used, crossbred of dairy origin coming from Pernambuco backwoods, with approximately 18 months of age and initial body weight of 219 kg. The experimental diets were composed by Tifton hay as forage; grounded corn, mesquite pod bran, soybean bran and mineral mixture as concentrated. The utilized design was entirely casualized (ECD).At the first and last experimental days the animals were submitted to an only solids fasting of about 16 hours to obtaining of initial and final body weights. At the end of the experiment, the animals were slaughtered at the Serra Talhada Municipal Slaughterhouse - PE. It was observed that there was no significant influence of the grounded corn replacement levels by the MPB, showing similarities in the initial and final weights between treatments, as well as the total weight and average daily gains, and further in the hot and cold carcass weight; hot and cold carcass yield, depending on the body weight; also not influencing the cooling losses. The 24 hours post-mortem pH values were averaged 5.34 without undergoing significant influence. The treatments did not affect any variable relative to the carcass, not carcass components, meat cuts and meat qualitative characteristics. Thus, the MPB can replace integrally the corn in male cattle diet of dairy origin without compromising on performance, on carcass and meat cuts yielding, the animal not carcass components yielding, the carcass physical and chemical composition, and still not changing the quality of the meat supplied by the animals.