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| Pérez,Patricio; Squella,Fernando; Aguilar,Claudio; Idalsoaga,María José; Vera,Raúl; Morales,María Sol; Maino,Mario; Egaña,Juan Ignacio. |
| To evaluate increased levels of dehydrated olive cake (DOC) in lambs ration on main carcass traits, 40 Suffolk Down male lambs (75.8 ± 7.4 days of age, 24.5 ± 3.1 kg live weight) were randomly assigned to one of five treatment groups. Four experimental isoenergetic and isoproteic diets were used with different levels of DOC: 0, 16, 32 and 48%, and an un-weaned group were kept with their mothers on grazing. Lambs had 8 days of adaptation to the diets, which were gradually introduced along with good quality alfalfa hay. During 47 days of the experiment, the lambs were confined in individual pens (1.4 m²) and subsequently slaughtered at 123 ± 7 days with an average live weight of 32.56 ± 2.62 kg. The live weight at slaughter (LWS), hot carcass weight, cold... |
| Tipo: Journal article |
Palavras-chave: Lambs; Olive cake; Carcass traits. |
| Ano: 2016 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000200004 |
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