Economic viability of crude glycerin in diets for lambs finished in feedlot

The aim was to evaluate the economic viability of increasing levels of crude glycerin (CG) in diets for finishing lambs. The trial was carried out at Southwest State University of Bahia, Itapetinga-BA. Twenty five crossbred, Santa Inês x Dorper, with 24 ± 2,0 kg, were housed in individual pens. The experimental design was completely randomized with five treatments and five replications. Treatments consisted of increasing levels of dietary CG (0, 2.65, 5.33, 8.06 and 10.84%) and the roughage used was the Tifton 85 hay. Diets were formulated to meet the nutritional requeriments, aiming a gain of 200 g day-1. The analysis was based on use of economic indicators Net Present Value (NPV) and Internal Rate of Return (IRR). The animals dry matter intake decreased linearly (P0.05) on performance and meat production results. None of the treatments showed economic viability

Glicerina bruta na dieta de ovinos confinados: Composição centesimal e perfil de ácidos graxos do longissimus dorsi

The aim was to evaluate the centesimal composition and fatty acids profile of longissimus dorsi of wethers fed diets with increasing levels (0; 2.65; 5.33 e 8.06% in dry matter) of crude glycerin (CG). Were used 20 crossbred, castrated lambs Dorper x St. Ines, with 24 ± 2.0 kg of weight, housed in individual pens. The experimental design was completely randomized with four treatments and five replications. Diet samples were collected to fatty acids profile analyses. After 84 days of assessment and data collection, the animals were slaughtered. Longissimus dorsi samples were collected and frozen for subsequent analysis of fatty acids by gas chromatography. There was no effect of treatments on the ash content and protein, however, there was influence (P0.05) by increasing levels of crude glycerin in the diet. There was decreased linear effect (P0,05) pelos níveis crescentes de glicerina bruta na dieta. Houve efeito linear decrescente (P<0,05) para o ácido graxo saturado palmítico (16:0) e efeito quadrático (P<0,05) para o ácido graxo mirístico (14:0) em função dos níveis crescentes de glicerina na dieta. A adição de glicerina na dieta influenciou de forma quadrática (P<0,05) o total de ácido graxo poliinsaturado (AGPI) e ômega 6. Houve efeito linear crescente (P<0,05) para o somatório total do ácido linoleico conjugado (CLA) e para razão AGPI/AGS. Não foram influenciados pelos níveis crescentes de glicerina na dieta o total de ácidos graxos saturados (AGS), ácidos graxos monoinsaturados, ácidos da família ômega 3 e para razão ômega 6/ômega 3. A inclusão de glicerina proporcionou alterações na composição centesimal e perfil de ácidos graxos no longissimis dorsi, porém, essas modificações não alteraram a qualidade da carne.

Crude glycerin in diets for wethers in feedlot: intake, digestibility, performance, carcass and meat traits

O objetivo foi avaliar os efeitos dos níveis de glicerina bruta (GB) (0; 2,65; 5,33; 8,06 e 10,84% na base da matéria seca) sobre o consumo, digestibilidade, desempenho, medidas morfométricas da carcaça e qualidade da carne de ovinos terminados em confinamento. Foram utilizados 25 cordeiros mestiços Santa Inês x Dorper, machos, castrados, com peso corporal médio de 24 ± 2,0 kg, alojados em baias individuais, em delineamento inteiramente casualizado. Os níveis de GB na dieta provocaram efeito linear decrescente (P0,05) dos níveis de glicerina sobre o desempenho dos animais. Não foram observadas diferenças (P>0,05) no peso da carcaça quente, peso da carcaça resfriada, rendimento da carcaça quente, rendimento da carcaça resfriada, perda por resfriamento, estado de engorduramento, comprimento de carcaça, comprimento de perna, profundidade de perna, profundidade de peito, área de olho de lombo, textura, marmoreio e cor. Entretanto, foi observada influência (P 0.05) levels of glycerin on animal performance. For morphometric measurements of carcass and meat characteristics, no significant difference (P>0.05) levels of glycerin for hot carcass weight, chilled carcass weight, hot carcass yield, Chilled carcass yields, loss cooling, state of greasing, carcass length, leg length, depth of leg, chest depth, loin eye area, texture, marbling and color. However, the influence was observed (P<0.05) of increasing levels of crude glycerin on carcass conformation and carcass fat thickness. The use of crude glycerin reduced nutrient intake of the animals, however, did not influence the performance and carcass characteristics and is indicated its use in the diet of sheep