Avaliação da carcaça e do músculo Longíssimus Dorsi de ovinos Santa Inês, alimentados com fonte alternativa de proteína

• Ano de defesa: 2010
• Autor(a) principal: Mota, Jose Marcelo Oliveira
• Orientador(a): Backes, Alfredo Acosta
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Sergipe
• Programa de Pós-Graduação: Pós-Graduação em Agroecossistemas
• País: BR
• Palavras-chave em Português: Carne; Farinha de camarão; Produção
• Palavras-chave em Inglês: Meat; Production; Shrimp meal
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
• Link de acesso: https://ri.ufs.br/handle/riufs/6599

The production sheep has been presenting her as options in socioeconomic context of the Northeast region of Brazil, because it produces job and gains opportunities. Now the production sheep showed as excellent alternative for product diversification and increase of the profitability of properties. In this context, it is evidencing the production of sheep meat which has been impelled by high valorization and high demand on part of consumer. Through the present work, it was aimed evaluate carcass characteristics and of meat of lambs Santa Inês, castrated, fed with different levels of shrimp meal as protein source and to evaluate the components no carcass and analyze chemical composition of the longíssimus dorsi muscle. The used treatments were diet with 100% of the protein of soybean (SB); diet with 75% of the protein of soybean + 25% of the protein of shrimp residue (SB+25); diet with 50% of the protein of soybean + 50% of the protein of shrimp residue (SB+50) and diet with 25% of the protein of soybean + 75% of the protein of shrimp residue (SB+75). The experimental delineated was randomized entirely (DRE) with four treatments and four repetitions each. The statistical analyses of the obtained data were the following: variance analysis and, when "F" significant, test of average comparison was tuckey in level of 5% of probability. The concluded that the use of the shrimp meal in up to 75% is efficient in substituting the soybean.