Detalhes bibliográficos
| Ano de defesa: |
2008 |
| Autor(a) principal: |
MAIOR JÚNIOR, Rinaldo José de Souto
 |
| Orientador(a): |
CARVALHO, Francisco Fernando Ramos de |
| Banca de defesa: |
FERREIRA, Marcelo de Andrade,
RIBEIRO, Maria Norma,
COSTA, Roberto Germano |
| Tipo de documento: |
Dissertação
|
| 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: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6877
|
Resumo: |
This work evaluated the effect of the substitution of the tifton hay for sugar-cane in natura plus urea (0, 33, 66 and 100%) on carcass characteristics carcasses, cut dressing and body constituints of sheep. 32 lambs were used SPRD (without defined racial pattern), castrated males, averaging initial live weight initial of 21 ± 1,38 kg and four months old, were fed full in individual stalls. Experimental diets contained 2.6 Mcal of metabolizable energy (EM)/kg of dry mater and 14% of rude protein (PB), with relationship forage:concentrate of 45:55. The animals were slaughtered after the period of 54 days of feeding. A randomized block design, with eight replications, was used. The slaughtered weight, hot and cold carcass dressing, loss in cooling, true dressing and all the cuts, except for the neck, were not influenced by substitution of the tifton hay for sugar-cane. Linear increase effect was observed for cold and hot carcass weight, empty body weight, loin eye area, compactness index and neck. Hot carcass weight already presented quadratic effect. For the all organs, stomach and intestines do not effect, except esophagus (quadratic effect) and fatty deposits (linear effect). The use of the sugar-cane and urea on the sheep feeding can be adopted as exclusive voluminous with improvement on carcass weight. |
