Performance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage

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dc.creatorFredson Vieira Esilva
dc.creatorIran Borges
dc.creatorHemilly Cristina Menezes de sá
dc.creatorTássia Ludmila Teles Martins
dc.creatorÂngela Maria Quintão Lana
dc.creatorAna Luiza Costa Cruz Borges
dc.creatorMarília Aparecida Fidelis e Moura
dc.creatorHélio Henrique Araújo Costa
dc.date.accessioned2023-07-17T18:21:50Z
dc.date.accessioned2025-09-09T00:02:10Z
dc.date.available2023-07-17T18:21:50Z
dc.date.issued2018
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.1590/rbz4720170026
dc.identifier.issn1806-9290
dc.identifier.urihttps://hdl.handle.net/1843/56430
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofRevista Brasileira de Zootecnia
dc.rightsAcesso Aberto
dc.subjectCarcaças
dc.subjectCarne
dc.subjectOvelha
dc.subject.otherCarcass quality
dc.subject.otherMeat characteristics
dc.subject.otherSheep
dc.subject.otherSlaughterhouse
dc.subject.otherWelfare
dc.titlePerformance and carcass characteristics of lambs fed a solution of cheese whey during feedlot and pre-slaughter lairage
dc.typeArtigo de periódico
local.citation.epage6
local.citation.issue0
local.citation.spage1
local.citation.volume47
local.description.resumoThe objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of cheese whey plus water (100 g kg−1 dry matter) (CW) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (place – feedlot and slaughterhouse, food – water or CW). We evaluated the following treatments (feedlot/slaughterhouse): CW/CW, CW/water, water/CW, and control (water/water). The lambs were given a balanced diet for 70 days in the feedlot. Slaughter started 12 h after the animals arrived at the slaughterhouse. Dry matter intake, gain-to-feed ratio, average daily gain, and body weight of lambs fed CW were similar to those of control lambs. The water/CW group consumed less of this solution than the CW/CW group in the slaughterhouse. The CW supplied as a pre-slaughter supplement reduces the drip losses of lamb carcasses provided that the animals also consume it during the feedlot period. The other carcass characteristics (carcass weight, pH, subcutaneous fat thickness, and ribeye area) were similar among treatments. The meat characteristics (color, water holding capacity, cooking losses, and shear force) were similar among treatments. Whey cheese added to water can be used as an ingredient of the diet for lambs and as pre-slaughter supplement, since it does not change performance and improves carcass characteristics.
local.identifier.orcidhttps://orcid.org/0000-0003-0066-6198
local.publisher.countryBrasil
local.publisher.departmentVET - DEPARTAMENTO DE ZOOTECNIA
local.publisher.departmentVETER - ESCOLA DE VETERINARIA
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/rbz/a/rLHDzjh49FWWk9LXsG6JvnB/?lang=en

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