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| Fiorentini,Giovani; Santana,Márcia Cristina Araújo; Sampaio,Alexandre Amstalden Moraes; Reis,Ricardo Andrade; Ribeiro,Andressa Ferreira; Berchielli,Telma Teresinha. |
| The objective of this study was to evaluate the effect of different lipid sources on nutrient intake, performance, development and carcass characteristics of heifers raised in confinement. Twenty-one crossbreed heifers (Nellore × Santa Gertrudis × Braunvieh) received 600 g/kg forage composed of corn silage and 400 g/kg concentrate with a 58.0 g/kg fat content in the total diet. The following lipid sources were used: soybeans, protected fat (Megalac-E®) and soybean oil. The experimental design was completely randomized, with three treatments and seven replicates, and the means were compared by the Tukey test at 5%. The protected fat diet resulted in a greater intake of dry matter (8.80 kg/d) when compared with the other diets. The animals that were fed the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass; Females; Ingestion; Protected fat; Soy oil and soybean. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000600025 |
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| Fiorentini,Giovani; Berchielli,Telma Teresinha; Santana,Márcia Cristina Araújo; Dian,Paulo Henrique Moura; Reis,Ricardo Andrade; Sampaio,Alexandre Amstalden Moraes; Biehl,Marcos Vinicius. |
| Lipids have been used in ruminant feed to replace high amounts of grain for increasing the diet energy density, performance and meat quality. This study evaluated the qualitative characteristics of meat from feedlot heifers fed with sources of lipid supplements. Twenty-one crossbred heifers (1/4Nelore × 1/4Santa Gertrudis × 1/2Braunvieh) were used. Each heifer received 60 % forage with a base of corn silage and 40 % concentrate, resulting in 5.8 % lipid content in the total diet. The following sources of lipids were used: soybeans, protected fat and soybean oil. There were no differences on physical characteristics of meat samples from heifers fed with the lipid sources. Soybeans increased the concentration of linoleic acid, content of polyunsaturated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat quality; Protected fats; Soybeans; Soybean oil. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162012000500008 |
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