Utilização do farelo grosso de trigo na alimentação de caprinos

• Ano de defesa: 2006
• Autor(a) principal: SILVA, Argélia Maria Araújo Dias
• Orientador(a): BATISTA, Ângela Maria Vieira
• Banca de defesa: MEDEIROS, Ariosvaldo Nunes de, ARAÚJO, Gherman Garcia Leal de, GONZAGA NETO, Severino
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Zootecnia
• Departamento: Departamento de Zootecnia
• País: Brasil
• Palavras-chave em Português: Nutrição animal; Farelo de trigo; Caprino
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6684

Four experiments were accomplished using four twenty-four male goats anglonubian cross-bred, not castrated males , 20 kg live weight, with objective of evaluating the inclusion of 0,0; 8,9; 19,8 and 31,7% of rough wheat bran (RWB) to replace corn in the diet. Was used randomized design with four treatments and six repetitions. The first experiment had as objective to determine intake and nutrient digestibility and performance of animal. The inclusion of rough wheat effected intake were quadratically of dry matter dry (DM), organic matter (OM), crude protein (CP) and total digestible nutrient (TND) with point of maximum of 14,54%. Intake neutral detergent fiber (NDF) increased and the nonfiber carbohydrates (NFC) decreased inclusion of RWB. There was not significant effect on ether extract (EE) and total carbohydrates (TC) intake. RWB inclusion linrealy decreased digestibility of DM, OM, TC and NFC, however, had no effect on digestibility of CP and EE nether on NDF percentage. The weight gain and the feed conversion were not effected by RWB inclusion. The rough wheat bran inclusion of until 14% goat diet in growth, since the percentile of FDN doesn't surpass 48% of the dry matter of the diet. The second experiment evaluated carcass characteristics, commercial cuts and buchada dressing. There was effected linrealy decreased weight and dressing hot carcass and cold. The slaughter live weight (27,85 kg), fasting losses (4,02%), cooling losses (4,15%), rib eye area loin (7,2cm2) were not effected by the increase of RWB in the diet. For commercial cuts weights there was effected linrealy decreased leg, loin and breast and percent of breast. The buchada weight effected quadratically (point of maximum 14,22%). Rough wheat bran can replace corn, however, economic evaluation must be done. In the third experiment evaluated tissue composition and fat acid profile of leg of goat. There was effected linrealy decreased the weight of leg, subcutaneous fat, muscle:bone ratio, leg muscularity index, percentile of the bone total and subcutaneous fat and increased quadratically the five muscles, muscle total and other tissues with point of maximum of 11,14%, 10,86% and 14,18%, respectively. However, intramuscular (54,20) and total fat (98,97), the bone total (284,31), other tissues, length of the femur, muscle:fat, percent of the muscle total, intern and total fat and other tissues were effected by RWB inclusion in diets. The fat acid profile were not effected by RWB inclusion in diets. Chemical composition and fat acid profile not affected. Rough wheat bran can replace corn, however, economic evaluation must be done. The fourth experiment they were evaluated on sensorial attributes (goat aroma, strange aroma, color, texture, tenderness, flavor goat, juiciness and general appearance), physico-chemical quality (pH, cooking losses), and color of meat, operating in the system CIE (L*, a*,b*) and muscle Longissimus . Rough wheat bran inclusion did not effect goat aroma and juiciness meat, however, there was significant effect color, texture, tenderness, flavor goat and general appearance of meat. However, color of the meat and flavor characteristic goat, while the texture and general appearance were decreasing and, the tenderness presented growing effect. In the color parameters the brightness (L*) I had decreasing lineal effect with the inclusion of the rough wheat bran ; the red color (a*) it was intensified with increase of the levels, while the quadratic yellow color. Rough wheat bran inclusion in the diets it altered negatively sensorial attributes of goat meat, except for aroma and juiciness.