Portal de Periódicos da CAPES

Artigo Produção Nacional Revisado por pares

BIBTEX RIS

Carcass characteristics and meat quality of Texel lambs finished in Brachiaria spp. pastures with different levels of extruded urea (200S) supplementation

2023; Taylor & Francis; Linguagem: Inglês

10.1080/00288233.2023.2180758

1175-8775

Francisca Fernanda da Silva Roberto, Gelson dos Santos Difante, Roberto Germano Costa, Luís Carlos Vinhas Ítavo, Marina de Nadai Bonin Gomes, Camila Celeste Brandão Ferreira Ítavo, Alexandre Menezes Dias, Jéssica Gomes Rodrigues, Marislayne de Gusmão Pereira, Neila Lidiany Ribeiro, Lucy Mery Antonia Surita, Néstor Eduardo Villamizar Frontado, Ana Beatriz Graciano da Costa, Diego Gomes Freire Guidolin, Juliana Caroline Santos Santana,

Meat and Animal Product Quality

ABSTRACTThe objective was to investigate the effects of increasing levels of extruded urea (EU) in the supplementation of lambs grazing. Crossbred Texel lambs (n = 45) were used and kept in continuous grazing in paddocks with Brachiaria spp. The design used was completely randomised, with five of EU replacing soybean meal (0; 6; 12; 18 and 24 g/kg) and two sexes (male and female). The animals were slaughtered, and qualitative and quantitative evaluations of the carcass, non-carcass components, meat quality and chemical composition were carried out. There was an interaction between level*sex for ether extract (EE) and crude protein (CP), so than the meat of the females from the treatment without EU had a higher content of EE than that used EU and the meat of the males from the treatments with 12 g and 24 g 100 kg−1 LW higher levels of CP than other treatments. For all measurements performed up to 18 g 100 kg−1 LW of EU replacing bran and soy, the results were promising, and can be fed to finishing lambs under grazing, without negatively influencing most of the carcass characteristics, components non-carcass, meat quality and chemical composition.KEYWORDS: Chemical composition of meatnon-protein nitrogensheeptropical pasturecarcass yield AcknowledgementsThe authors thank the National Council for Scientific and Technological Development (CNPq), the Higher Education Personnel Improvement Coordination (CAPES, Finance Code 001), Federal University of Paraíba (UFPB), University of Mato Grosso do Sul (UFMS) and Amireia Pajoara Industry and Commerce.Disclosure statementNo potential conflict of interest was reported by the author(s).