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| Moreira,Antonia Leidiana; Alves,Arnaud Azevêdo; Moreira Filho,Miguel Arcanjo; Silva,Daniel Cézar da; Garcez,Bruno Spíndola; Vasconcelos,Vânia Rodrigues. |
| ABSTRACT Leaves of babassu may be used in diets for goats under maintenance, however, it is a low-quality roughage due to its high fiber content. The chemical treatment by ammonia causes reduction in the proportion of the cell wall, in addition to providing non-protein nitrogen for the microbial protein synthesis in the rumen. Babassu palm hay ammoniated with 4% urea (BHAU4%) was evaluated in this study as a substitute for guinea grass hay in the maintenance diets of goats in terms of intake, digestibility in vivo, and the partitioning of energy and nitrogen compounds. Twenty Anglo-Nubian male goats were used in a randomised block design with four treatments (diets containing 0, 33, 66, or 100% BHAU4%) and five replicates (animals/block). The chemical... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Digestibility in vivo; Guinea grass; Native forage; Nitrogen balance; Orbignya phalerata Mart. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000600688 |
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| Silva,Daniel Cézar da; Guim,Adriana; Santos,Gladston Rafael de Arruda; Maciel,Maria Inês Sucupira; Soares,Luciana Felizardo Pereira. |
| ABSTRACTThe effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat colouring; Feeding strategy; Native pasture; Flavour; Tenderness. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855 |
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| Souza,Evaristo Jorge Oliveira de; Valadares Filho,Sebastião Campos; Torres,Thaysa Rodrigues; Silva,Daniel Cézar da; Silva,José Ricardo Coelho da. |
| ABSTRACT The aim of this study was to predict the body and carcase composition of Nellore heifers and their crosses with Angus and Simmental bulls. Sixty heifers from three genetic groups were used, 20 Nellore, 20 Nellore x Angus and 20 Nellore x Simmental; of these, 12 (four from each genetic group) were slaughtered at the beginning of the experiment (reference group). The heifers were randomly divided into nine treatments (completely randomised design), in a 3 x 3 factorial scheme of three genetic groups and three diets (30 and 50% of the dry matter of the concentrate feed, in addition to the maintenance group) in feedlot. Twelve heifers (four from each genetic group) were fed at maintenance level (1.1% of body weight in dry matter) with a diet... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Physical constitution; Chemical constitution; Fat; Muscle. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000100148 |
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| Urbano,Stela Antas; Ferreira,Marcelo de Andrade; Maciel,Maria Inês Sucupira; Dutra Júnior,Wilson Moreira; Andrade,Rafael de Paula Xavier de; Silva,Daniel Cézar da. |
| The effects of replacing Tifton hay with castor bean hulls (0, 33, 66 and 100%) on the leg tissue composition, chemical composition, physicochemical parameters and sensorial traits of sheep meat were studied. A total of 28 non-castrated sheep averaging seven months in age with an average initial weight of 19.5±4.3 kg were assigned to a randomized block design with four treatments and seven replicates and were slaughtered after 70 days of confinement. At slaughter, body weight and leg, muscle and bone weights decreased linearly, whereas the muscle-to-bone ratio increased linearly according to the treatments. There was a quadratic effect on yellow intensity (maximum of 8.05 with replacement of 54.5%) and the percentage of cooking losses (minimum of 33.8%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biodiesel; Lamb; Sensory attribute; Tissue component. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013001000010 |
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