Paulo Andrade de Oliveira

Performance of lambs supplemented with fodder salt Gliricidia sepium (Jacq.)

The objective of this experiment was to evaluate productive performance of lambs fed different levels of Gliricidia sepium (Jacq.) in the making of gliricidia forage salt. A total of 30 180-day-old male crossbred Santa Ines lambs of 25 kg body weight were confined in 1 m2 stalls, fed Tifton-85 (Cynadon spp.) hay, fodder salts and water ad libitum. The experimental design was randomized, composed of six repetitions of five treatments. The formulation of gliricidia forage salt was 0 (100% NaCl), 93, 95, 97 and 99% gliricidia hay with 7, 5, 3 and 1% NaCl, respectively. The experiment was conducted for 74 d, with 14 d for adaptation and 60 d for sampling. Gliricidia forage salt supplementation showed no effect (P>0.05) on dry matter, organic matter or neutral detergent fiber intake, although it affected (P<0.05) crude protein and ether extract intake. The highest performance of animals was observed in gliricidia forage salt with 99% addition of gliricidia.

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.

Desempenho reprodutivo de ovelhas mestiças da raça Santa Inês em Brachiaria humidícula e efeito do sexo no ganho de peso de cordeiros

The purpose was to evaluate the reproductive performance of woolless ewes due to the feeding management of offsprings and weaning age in addition to measuring the effect of gender on weight gain of lambs. Sixty-four Santa Ines crossbred ewes were distributed in a completely randomized design in a factorial 4 x 2 x 2 - four weaning ages (56, 70, 84 and 98 days), sex and feeding management of the offspring, each treatment with four replications. The ewes were managed with the offsprings at the foot in 14 paddocks of 1,5 or 2,0 hectares, formed with Brachiaria humidicola. The offsprings were born by single birth, of Santa Ines pure of origin (PO). After the weaning of all groups, sixty-four lambs (32 males and 32 females) were randomly assigned in individual stalls and confined for 30 days. The comparison of the parameters was carried out by the adjustment of the simple linear regression model. It was verified over time addiction of the offspring feed management of + 3,7% (P<0,05) for the calving intervals and of + 1,4% (P<0,05) for the service period. There was increasing linear effect (P<0,05) of weaning age on calving intervals and service period. It was verified over time, addiction of the offspring sex of + 2,0% (P<0,05) for the calving intervals and + 0,8% (P<0,05) for the ewes service period. It was observed over time addiction of sex of + 35,2% and + 36,9% (P<0,05), respectively, for the daily weight gain of lambs from birth to weaning and post-weaning in feedlot. The supplementation of the offspring in private feeder and the anticipation of the weaning age reduce the calving intervals and the service period of woolless ewes in Brachiaria humidicula pasture. The offspring sex is the source of variation in the analysis of reproductive efficiency of ewes mat rices and in the weight gain of Santa Ines crossbred lambs from birth to weaning, and after weaning.

Avaliação de Equações para Predição do Valor Energético de Dietas com Torta de Amendoim (Arachis hypogaea)

Objetivou-se avaliar as equacoes adotadas pelo NRC e Detmann para estimar o conteudo energetico via nutrientes digestiveis totais (NDT), de dietas contendo torta de amendoim. O valor energetico das dietas foi estimada a partir das equacoes do NRC e de Detmann e feita a avaliacao das mesmas equacoes para predicao do valor energetico, confrontadas com os dados obtidos atraves de experimento de digestibilidade in situ. Foram utilizados cinco bovinos mesticos Holandes x Zebu, castrados, dispostos em um quadrado latino 5 x 5. As dietas foram compostas de feno de tifton, milho moido, farelo de soja e torta de amendoim. Os tratamentos foram constituidos de zero (100% de farelo de soja), 25, 50, 75 e 100% de substituicao por torta de amendoim no concentrado. O coeficiente de inclinacao da reta nao diferiu estatisticamente de um para as variaveis analisadas. As equacoes propostas pelo NRC e Detmann foram eficazes para estimar o valor energetico de dietas com torta de amendoim no concentrado. DOI:10.15528/2176-4158/rcpa.v14n2p199-202