|
|
|
|
|
| Pinto,Tiago Ferreira; Costa,Roberto Germano; Medeiros,Ariosvaldo Nunes de; Medeiros,Geovergue Rodrigues de; Azevedo,Paulo Sergio de; Oliveira,Ronaldo Lopes; Treviño,Israel Hernandez. |
| The objective of this study was to evaluate the biometric and morphometric measures, regional composition, carcass characteristics and non-carcass components of Santa Inês lambs submitted to levels of corn replaced by cactus pear in the diet. It was used 45 Santa Ines non-castrated male lambs, with average initial live weight of 25.50 ± 0.48 kg as a completely randomized block design with five treatments (0; 25; 50; 70 and 100%) and nine replicates. There was an effect of the diet on slaughter weight, empty body weight, hot and cold carcass, cold carcass weight, shoulder weight and loin weight. Cactus pear can replace up to 75% of corn in diets for feedlot Santa Inês lambs, without compromising production, carcass characteristics and production of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buchada; Carcass dressing; Production systems; Retail cuts; Semiarid. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000600023 |
| |
|
|
| Costa,Roberto Germano; Pinto,Tiago Ferreira; Medeiros,Geovergue Rodrigues de; Medeiros,Ariosvaldo Nunes de; Queiroga,Rita de Cássia Ramos do Egypto; Treviño,Israel Hernandez. |
| The objective of this study was to assess the tissue component yields and the physical, chemical and sensory characteristics of meat from Santa Inês sheep fed diets in which cactus pear partially or completely replaced corn. The study used 45 Santa Inês rams with initial live weight of 25±2.5 kg and final weight of 35±1.5 kg in a completely randomized design with five treatments (0, 25, 50, 75 and 100%) and nine replicates per treatment. The leg of the animal was used to analyze the tissue component yields, and the longissimus dorsi muscle was used for assessment of the sensory characteristics and the physical and chemical compositions. The inclusion of cactus pear in the diet increased the adipose tissue percentage quadratically, up to 50%, reducing the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat tenderness; Opuntia ficus indica; Proximate composition; Sensory characteristics. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000200028 |
| |
|
|
|
