Máikal Souza Borja

Consumo, digestibilidade e parâmetros sanguíneos de cordeiros submetidos a dietas com torta de dendê

Este trabalho foi realizado com o objetivo de verificar o melhor nivel de inclusao da torta de dende por intermedio do consumo e da digesti- bilidade dos nutrientes e parâmetros sanguineos em cordeiros terminados em confinamento. Utilizaram-se 20 animais inteiros, Santa Ines, ali- mentados com farelo de milho, farelo de soja, feno de tifton 85 e niveis de torta de dende (0,0; 6,5;13,5 e 19,5% da materia seca), em mistura completa. O periodo experimental teve duracao de 24 dias. Durante tres dias consecutivos, foram coletadas amostras do alimento, das sobras e fezes para determinacao do consumo e da digestibilidade. No ultimo dia, foram coletadas amostras de sangue para analise do N-ureico e glicose plasmatico. Os consumos de materia seca (MS), materia orgânica (MO), proteina bruta (PB) e nutrientes digestiveis totais (NDT), expressos em grama por dia (g/dia), porcentagem peso corporal (%PC) e grama por quilo peso metabolico (g/kgPM), nao foram influenciados pela inclusao da torta de dende, enquanto os de fibra em detergente neutro (FDN), fibra em detergente acido (FDA) e extrato etereo (EE) tiveram efeito linear crescente e os de carboidratos nao fibrosos (CNF), decrescente, com a adicao da torta. A inclusao da torta na alimentacao proporcionou efeito linear decrescente para os coeficientes de digestibilidade de CNF. Nao houve efeito de tratamento sobre os niveis de N-ureico e glicose sanguineos, no entanto, foi observado efeito quadratico decrescente no periodo pos-prandial. Pode-se incluir ate 19,5% da torta de dende na dieta dos cordeiros, sem efeitos nas variaveis estudadas.

Production performance of lactating dairy cows at pasture fed concentrate supplemented with licuri oil

The objective of this study was to determine the optimal level of licuri oil to use in the concentrate of lactating dairy cows on pasture, through growth performance, feed conversion and cost of the supplementation. A total of 16 dairy cows, Holstein × Zebu crossbreed, were kept on Tanzania grass pasture. Cows were divided into four Latin squares, 4 × 4, formed by four experimental periods of 21 days, divided into 17 days for adaptation and four days for data collection. Cows received three kg of concentrate per day at the time of milking, and the treatments consisted of four diets containing licuri oil at levels of 0.0, 1.5, 3.0, and 4.5% of the concentrated dry matter. There was a linear increase in the daily milk yield, corrected to 3.5% fat, and an improvement in the feed conversion of the dry matter and neutral detergent fiber with the inclusion of the licuri oil. The optimal level of licuri oil was 1.5% of the concentrated DM for dairy cows on pasture, whose level has the best profit sale of milk, with positive results in the corrected daily milk production and conversion of the feed nutrients.

Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake

Abstract The study evaluated the quality of ‘frescal’ sausage obtained from bulls fed diets containing various amounts of licuri cake. Thirty-two young Nellore bulls averaging 24 months in age and with an initial body weight of 368 ± 32 kg were housed in individual pens and distributed in a randomised experimental design with four treatments: 0, 7, 14 or 21% licuri cake inclusion in dry matter content of the diet. The inclusion of licuri cake in the diets of the bulls did not affect the chemical composition (p > .05). However, there was a linear increase (p = .033) in the cooking weight loss of the sausage. There were no effect of licuri cake inclusion in young bulls diet on pH (p = .097), lightness L* (p = .602) and yellowness b* (p = .692) of the ‘frescal’ sausage manufactured; however, there was a quadratic effect on the redness a* (p = .035) and chrome C* (p = .033). The panellists preferred the appearance of the sausage without licuri cake inclusion. There was no difference between 0% and 14% levels (DM basis) of licuri cake inclusion (p > .05) on aroma, tenderness, juiciness or overall acceptance in ‘frescal’ sausage. However, all characteristics were best evaluated in diets without including licuri (0%). It is not recommended licuri cake inclusion as an alternative feed source in the diets of young Nellore bulls because of decrease in redness and saturation (chrome) colour indexes and increase in cooking loss resulting in the reduction of appearance, juiciness and overall acceptance for consumption of ‘frescal’ sausage despite without affecting its chemical composition.