Caracterização da carcaça e da carne de cordeiros alimentados com borra de manipueira em substituição ao milho

Abstract

Forty crossbred wethers uncastrated Santa Inês, with five months of age and initial body weight of 20 ± 1.87 kg, were assigned to a randomized block design with four replications and ten experimental diets and confined in the shed Vivarium Evaluation of Food with Small Ruminants III of the Department of Animal Science, Federal Rural University of Pernambuco - UFRPE. The experimental diets were composed of:85 - Tifton hay, forage palm, soybean, corn, cassava lees, mineral salt and urea. Whereas levels of 0; 33; 66 and 100 % replacement of corn by cassava dregs aiming to evaluate them as to the quantitative and qualitative characteristics of the carcass and meat, in addition to non-constituent components of the carcass. The animals were fed ad libitum twice daily (8:15 h), allowing up leftover 15 % of the offered. After 70 days of confinement and a fasting period of 16 hours the animals were slaughtered. Carcasses remained in cold storage (4 ° C) for 24 hours to get to the end of that period, the cold carcass weight. The left and right hind legs were stored at -18 ° C for physico-chemical and sensory analyzes. The organs and offal and by-products were weighed for measurement of non-constituent components of the carcass were emptied , washed and re-weighed to determine yields of “buchada” and “panelada”. The replacement of corn by cassava dregs promoted quadratic response (P< 0.05) for ADG, EBW, HCW, CCW, ICC, weight of rumen, “buchada” yield, and yield of ham showed linear increase. Regarding the tissue composition of the shank, were influenced by replacing the weight of the semimembranosus muscle, the yield of bone, muscle:bone ratio and the index of leg muscularity. In sensory analysis significant effect was observed for the attribute characteristic flavor by increasing levels of dietary cassava dregs and consequently having lower purchase intentions. There were influenced WHR, RCF, RV, AOL, EGS, variable pH, morphometric measurements, weight and yields of organs as well as the physico-chemical parameters and chemical composition of meat.