Características de carcaça e da carne de cordeiros alimentados com gordura protegida

Abstract

This study aimed to evaluate the performance, carcass characteristics and meat quality of Suffolk crossbred lambs fed diets containing increasing levels of protected fat (0, 4.2 and 5.8%). We used 18 lambs were not castrated slaughtered at 34.83 kg, at 133 days of age and confined for 63. After slaughter, morphometric measures were taken, and then separate the loin for sensory and qualitative assessments. Observed negative linear and quadratic effects for weight gain and average daily intake of crude protein with maximum points to the level of 4.2%. For the daily dry matter intake, dry matter intake in relation to body weight and intake of neutral detergent fiber, Quadratic effects and decreasing intake of ether extract showed a linear increasing. There were linear and quadratic effect for shear force, higher value 3.75 kg for meat from animals that received the level of 5.8%, the same level resulted in a quadratic effect for brightness and linear and quadratic the yellow content of the meat. In composing the ethereal stratum had a quadratic effect greater value 5.16% to the level of 5.8% of protected fat in the diet. Sensory evaluation was no significant effect (P> 0.05) for softness when used the diet containing 4.2% fat protected. It is concluded that the use of protected fat in diets for lambs provides better performance and improves the quality of meat without influencing the characteristics of the carcass.