Composição Tecidual de Cortes Nobres da Carcaça de OvinosAlimentados com Torta de Macaúba

• Ano de defesa: 2012
• Autor(a) principal: Paulo Pedro Costa Neto
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Carcaça ovina; Tecido; Níveis de energia; Ovino Alimentação e rações; Torta oleaginosa
• Link de acesso: http://hdl.handle.net/1843/NCAP-9BMGL7

The experiment was performed at the Sheep Sector of Institute of Agricultural Sciences from UFMG, aiming to evaluate the effects of different levels of inclusion of the macaúba pie (Acrocomia aculeata) on the tissue composition of the carcass of Santa Inês sheep. We used 24 whole male sheep, with an average age of five randomized blocks with four treatments (0, 100, 200 and 300 g / kg of inclusion of macaúba pie in the diet). The slaughter occurred after 60 days of confinement. After slaughter, skinning and evisceration, carcasses were chilled at 2 ° C during 24 hours and subsequently obtained the half carcasses. The left half-carcasses were separated into different cuts, being the palette, leg and loins dissected for assessment of tissue composition (bone, muscle and fat). The inclusion of the macaúba pie altered the weight and fat percentage in the palette and the percentage of fat in the leg and loin. The increase in the percentage of fat of the evaluated cuts can be correlated with the higher level of fat in the diets with the inclusion of the coproduct. We conclude that the inclusion of the macaúba pie in lambs diet alters the tissue composition of the carcass should be studied the economic feasibility for determining the best level of inclusion.