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| Toro,Paula; Catrileo,Adrián; Aguilar,Claudio; Vera,Raúl. |
| A mathematical model was developed to analyze beef production systems in Southern Chile. The study considered the identification of the main components of systems under different beef steer management strategies, using pasture with or without supplementation and back grounding cattle on pasture followed by a winter period of confined feeding with pasture silage and concentrates. Validation of model outputs using 200 kg LW Hereford steers against real experimental data showed no significant differences (P ≥ 0.01) between simulated and observed final weights. In order to analyze the interaction between the stocking rate (SR) and supplementation, three SR of 2, 2.5 and 3 steers ha-1 with and without pasture silage supplementation at the rate of 5 kg... |
| Tipo: Journal article |
Palavras-chave: Beef cattle; Supplementation; Grazing systems; Simulation models. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000200010 |
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| Vera,Raúl; Aguilar,Claudio; Lira,Rodrigo; Toro,Paula; Barrales,Luis; Peña,Iván; Squella,Fernando; Pérez,Patricio; Quenaya,Javiera; Yutronic,Hanja; Briones,Ignacio. |
| The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 single male Suffolk Down lambs with an initial age and live weight of 80 d and 25 kg, respectively. The three treatments were: (a) suckling lambs kept with their mothers on annual Mediterranean grassland (GRAZE); (b) weaned stall-fed lambs on a control ration (CONC); and (c) weaned stall-fed lambs on an olive cake-based ration (CAKE). At the end of the 28-d experimental period, lambs were slaughtered, carcass quality evaluated, and samples of subcutaneous fat... |
| Tipo: Journal article |
Palavras-chave: Sheep; Dry olive cake; Fatty acids; Body composition. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010 |
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