Efeito do clima e da dieta sobre os parâmetros fisiológicos e hematológicos de cabras da raça saanen em confinamento no sertão paraibano

At the last three decades, the creation of goats for milk production in Brazil, comes increasing as a lucrative activity, and which is based in the exploration of goats of exotic breed, usually from regions with temperate weather, thus being essential to evaluate the adaptability conditions of them. The experiment was realized in the Goats Creation sector of the Health and Rural Technology, at the Federal University of Campina Grande-PB. 16 Saanen goats created in an intensive system were used, offering supplementation in four levels of cotton seeds: 0, 3, 6 and 9% added to the concentrate. The means for the air temperature and for the black globe humidity and temperature index at the morning and at the afternoon were: 27,12 and 32,06 oC; 82,27 and 93,58 , respectively. There was effect of shift (P<0,05) on the rectal temperature, respiratory frequency and the superficial temperature, being the highest means registered at the afternoon. There was not significant effect (P>0,05) of the treatments, levels of the concentrate on the hematological parameters. According to the obtained results, Saanen goats are susceptible to the climatic effects from the semiarid region, thus it is necessary a specific management and adequate installations to minimize the thermic stress.A caprinocultura leiteira no Brasil, nas últimas três décadas, vem se consolidando como uma atividade rentável, e esta atividade está alicerçada na exploração de raças caprinas exóticas, geralmente de origem de clima temperado, sendo imprescindível à avaliação da adaptabilidade das mesmas. O experimento foi realizado no setor de Caprinocultura do Centro de Saúde e Tecnologia Rural (CSTR), da Universidade Federal de Campina Grande-UFCG. Foram utilizadas 16 cabras da raça Saanen, em sistema intensivo, com suplementação de farelo de algodão em quatro níveis: 0, 3, 6 e 9% adicionados ao concentrado. As médias das temperaturas do ar e do ITGU nos turnos da manhã e da tarde foram: 27,12 e 32,06 oC; 82,27 e 93,58, respectivamente. Houve efeito de turno (P<0,05) sobre a temperatura retal, freqüência respiratória e a temperatura superficial, sendo as maiores médias registradas no turno da tarde. Não se verificou efeito significativo (P>0,05) dos tratamentos, níveis de concentrado, sobre os parâmetros hematológicos. De acordo com os resultados obtidos, cabras da raça Saanen são suscetíveis aos efeitos do clima da região semiárida, necessitando, portanto, de manejo e instalações que permitam amenizar o estresse térmico

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

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

Diets Composed of Tifton 85 Grass Hay (<i>Cynodon</i> sp.) and Concentrate on the Quantitative and Qualitative Traits of Carcass and Meat from Lambs

The high intake of fermentable carbohydrates may cause nutritional disorders and negatively affect animal performance. Thus, the research study aimed to determine the better roughage:concentrate ratio to improve the carcass traits and physicochemical quality of meat from feedlot-finished Santa Ines lambs. Diets were composed of Tifton 85 grass hay (Cynodon sp.) and concentrate (soybean meal, corn meal, urea, and mineral mixture) and consisted of five roughage:concentrate ratios of 88:12 (C12), 69:31 (C31), 50:50 (C50), 31:69 (C69), and 12:88 (C88). After 63 days the animals were slaughtered and carcass traits, the yield of commercial cuts, and physicochemical properties of meat were evaluated. The higher percentage of concentrate on roughage provided higher DM intake, better feed conversion, higher conformation, finishing, and carcass yield that resulted in heavier commercial cuts with higher fat content in the meat. The addition of 50% concentrate to the roughage improved the carcass traits, commercial cuts, and physicochemical parameters of the meat in a similar way to the diet with 88% concentrate, but with leaner meats, meeting the demands of the current consumer market