Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

The use of new feed resources, particularly local agroindustrial byproducts, such as banana, may be an option for replacing those traditionally used for sheep feed to reduce production costs. Thus, the aim of this study was to evaluate the dietary effects of replacing corn bran with banana leftovers on performance, carcass, non-carcass components, meat traits, and fatty acid profile of Santa Inês lambs. Twenty-four Santa Inês female lambs with an average weight of 23.73 kg were fed diets containing 60 % coast cross hay and 40 % concentrate (30 % corn bran and 10 % soybean meal). Treatments consisted of corn bran replaced by banana leftovers at rates of 0, 25, 50, and 75 % on a dry matter basis. The experiment lasted 120 days. Animals were slaughtered and carcasses and non-carcass components were evaluated. The half-carcasses were weighed and sectioned into commercial cuts. The 12th and 13th ribs were dissected to collect bones, muscle and fat proportions. Cooking loss, color, shear force and sarcomere length were measured. Fatty acid profiles were obtained by gas chromatography. Hot and cold carcass weight, leg, neck, lung, loin eye area, fat thickness, initial sample weight of the 12th and 13th ribs, fat and bone, presented a negative linear effect of banana leftovers replacing corn in the diet. Loin, fat thickness, cooking loss and carcass redness showed a negative quadratic effect, while full and empty abomasum, full omasum, sarcomere length and yellowness presented a positive quadratic effect. Replacement of up to 75 % of corn bran by banana leftovers did not interfere in the intake, performance, meat traits and the fatty acid profile of lambs. The use of banana leftovers may be an alternative for reducing animal production costs

Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

The use of new feed resources, particularly local agroindustrial byproducts, such as banana, may be an option for replacing those traditionally used for sheep feed to reduce production costs. Thus, the aim of this study was to evaluate the dietary effects of replacing corn bran with banana leftovers on performance, carcass, non-carcass components, meat traits, and fatty acid profile of Santa Inês lambs. Twenty-four Santa Inês female lambs with an average weight of 23.73 kg were fed diets containing 60 % coast cross hay and 40 % concentrate (30 % corn bran and 10 % soybean meal). Treatments consisted of corn bran replaced by banana leftovers at rates of 0, 25, 50, and 75 % on a dry matter basis. The experiment lasted 120 days. Animals were slaughtered and carcasses and non-carcass components were evaluated. The half-carcasses were weighed and sectioned into commercial cuts. The 12th and 13th ribs were dissected to collect bones, muscle and fat proportions. Cooking loss, color, shear force and sarcomere length were measured. Fatty acid profiles were obtained by gas chromatography. Hot and cold carcass weight, leg, neck, lung, loin eye area, fat thickness, initial sample weight of the 12th and 13th ribs, fat and bone, presented a negative linear effect of banana leftovers replacing corn in the diet. Loin, fat thickness, cooking loss and carcass redness showed a negative quadratic effect, while full and empty abomasum, full omasum, sarcomere length and yellowness presented a positive quadratic effect. Replacement of up to 75 % of corn bran by banana leftovers did not interfere in the intake, performance, meat traits and the fatty acid profile of lambs. The use of banana leftovers may be an alternative for reducing animal production costs

Performance and carcass traits of Santa Inês lambs finished with different sources of forage

The objective of this study was to evaluate performance and biometrics of lambs fed different sources of forage. Twenty-four six-month-old Santa Inês female lambs were randomly allocated to four experimental diets and housed in individual stalls. They weighed on average 26.35±0.20 kg. The diets were coast cross hay (HAY), cassava hay (CAS), dehydrated by-product of pea crop (PEA) and saccharin (SAC). The diets were formulated with the same amount of protein and energy with fixed levels of forage (60%) and concentrate (40%). Adaptation to the diet took 7 days, with 45 days on experiment. Weights and biometric measurements were obtained every fortnight and feed intake three times a week. Rights half-carcasses were weighed and sectioned into retail cuts, rib, loin, shoulder, belly, neck and leg, which were weighed individually. Weight gain in lambs was significantly different between diets, with those fed saccharin gaining more. Overall, treatments did not significantly affect biometric measurements. There was a significant difference for feed intake and live weight at the end of the experiment. Animals fed PEA and SAC showed the best results. Average positive correlations were found between biometric measurements and live weight. Treatment PEA had heavier hot (14.36 kg) and cold (14.01 kg) carcass weights than the other groups. Hot carcass kill-out was higher for animals fed PEA as well as ham weight, belly, neck and heart girth. The weight of the abdominal viscera (%) for lambs fed CAS was greater than those fed SAC and PEA. The weights of the thoracic viscera as well as the liver, for lambs fed PEA were higher. The by-product of pea yielded best results, followed by saccharin, and can replace traditional forage sources in the region, providing similar results in terms of cuts and body components. These could be an alternative for feeding sheep in the dry season. The substitution of forages using by-product of pea and saccharin led to improved productivity over the coast-cross hay available in the Federal District - Brazil

Evaluation of characteristics of housing and quality of sheep of different ages

Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2011.Objetivou-se neste trabalho a avaliação das características e a qualidade de carcaça de ovelhas de diferentes idades. Foram avaliadas carcaças de 74 ovelhas com idades variando de 5 a 48 meses. O abate ocorreu após jejum hídrico e alimentar de 16 horas e os animais foram insensibilizados com eletrochoque e foi feita a sangria. As características de carcaça avaliadas foram escore de condição corporal (ECC), comprimento de carcaça (CC), peso de carcaça quente (PCQ), rendimento de carcaça quente (RCQ), comprimento de carcaça (CC), peso de cortes comerciais sendo esses paleta, lombo, fralda, pescoço, costela e pernil no qual, além do peso, foi avaliado o perímetro e o comprimento do pernil. A qualidade de carcaça foi avaliada na força de cisalhamento, análise de cor e perda por cocção. A estatística foi feita usando o programa SAS e os procedimentos usados foram análise de variância, regressões, correlações e componentes principais. As avaliações mostraram que a idade influenciou os pesos dos cortes. Entre as características de carcaça houve diferença significativa no peso dos cortes comerciais. O pernil, costela, lombo e a paleta foram menores em peso em comparação com animais mais novos. O rendimento de carcaça quente (RCQ) também foi menor. Na qualidade da carne a cor da carne foi mais escura em animais mais velhos, o que prejudica a comercialização do produto. A força de cisalhamento foi maior em animais de maior idade, porém todas as amostras desse experimento podem ser consideradas macias. As correlações foram altas e positivas entre a idade e o peso vivo (PV), comprimento de carcaça (CC), peso do lombo, paleta, comprimento de pernil, e a força de cisalhamento. Aumentando a idade ocorreu aumento do peso vivo (PV) e da força de cisalhamento. Sendo que esta última não é desejável, pois torna a carne mais dura. A análise de componentes principais mostrou a perda de peso com a diminuição dos cortes comerciais e também a perda em qualidade com a diminuição da área de olho de lombo (AOL), a largura (A), profundidade do profundidade do músculo Longissimus dorsi (B) e também o escurecimento da carne de animais mais velhos. ______________________________________________________________________________ ABSTRACTThe objective of this work to evaluate their characteristics and carcass quality of sheep of different ages. Evaluated carcasses of 74 sheep with ages ranging from 5 to 48 months. The killing occurred after food and water fasting for 16 hours and the animals were anesthetized with electroshock and was bleeding. Carcass characteristics were evaluated body condition score (BCS), carcass length (CL), hot carcass weight (HCW), hot carcass yield (HCY), carcass length (CL), weight of retail cuts and these shoulder, loin, diaper, neck, rib and leg in which, besides the weight, we measured the circumference and length of the shank. The carcass quality was evaluated in shear force analysis, color and cooking loss. Statistical analysis was performed using SAS software and procedures used were analysis of variance, regressions, correlations and principal components. The evaluations showed that age influenced the weights of the cuts. Among carcass traits were no significant differences in weight of retail cuts. The shank, rib, loin and shoulder were lower in weight compared with younger animals. The hot carcass yield (HCY) was also lower. On meat quality meat color was darker in older animals, which affect the marketing of the product. The shear force was higher in older animals, but all samples from this experiment can be considered soft. The correlations were high and positive correlations between age and body weight (BW), carcass length (CL), weight of loin, shoulder, leg length, and shear force. Increasing age there was an increase of live weight (LW) and shear force. Since the latter is not desirable because it makes the meat tougher. The principal component analysis showed weight loss with the decrease of retail cuts and also the loss in quality with decreased loin eye area (LEA), width (A), depth of depth of the Longissimus dorsi (B ) and the browning of meat from older animals

Age of influence, pregnancy and groups on genetic characteristics of housing and the profile of fatty acid in sheep meat

Tese (doutorado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2014.A ovinocultura pode ser um empreendimento economicamente viável desde que para isso se propicie ao animal condições para demonstrar seu potencial máximo. Nesse trabalho objetivou-se estudar a influência da idade, grupo genético e prenhez sobre as características da carcaça, composição centesimal e composição de ácidos graxos em fêmeas ovinas. Foram utilizadas 159 ovelhas com idade entre 6 a 48 meses dos grupos genéticos Santa Inês, ½ Texel ½ Santa Inês, ½ Dorper ½ Santa Inês e ½ Ilê de France ½ Santa Inês. Os animais foram submetidos a jejum hídrico de 16 horas e foram insensibilizadas por eletronarcose e logo após foi realizada a sangria com secção das veias jugulares e artérias carótidas. Foram realizadas medidas de peso de carcaça quente (PCQ), peso de carcaça fria (PCF), rendimento de carcaça (RCQ), rendimento de carcaça fria (RCF), comprimento de carcaça (CC), “killout” (KO), e também foram avaliados seis cortes comercias (paleta, pescoço, lombo, fralda, costela, pernil); além do comprimento e perímetro do pernil. Na avaliação de qualidade foram realizadas avaliações de área de olho de lombo, composição centesimal e o perfil de ácidos graxos. Os dados foram analisados com auxílio do programa estatístico SAS® e foram usados os procedimentos de análise de variância, regressões, regressões “broken line”, correlações e componentes principais. Observou-se influência da idade sobre as características de carcaça e cortes comerciais. A análise “broken line” demonstrou que há uma idade de abate para cada característica e corte analisados. Para se obter bons pesos de carcaça quente e de pernil o abate deve ocorrer antes que o animal atinja 16 meses de idade. A idade de abate teve influência direta no peso dos cortes cárneos comerciais como pernil, costela e no peso de carcaça quente e rendimento de carcaça. Os cortes comerciais também tiveram influência do grupo genético. Raças especializadas para carne tiveram melhor peso quando comparadas com a Santa Inês. A prenhez influenciou os ácidos graxos, ômega 6, o peso da gordura, a proporção de músculo, a proporção de gordura, a espessura de gordura subcutânea e as perdas por cocção. As fêmeas que não ficaram prenhas tiveram maior espessura de gordura. ______________________________________________________________________________ ABSTRACTThe sheep industry can be an economically viable enterprise since it is conducive to the animal conditions to demonstrate their full potential. In this work aimed to study the influence of age, genetic group and pregnancy on carcass characteristics, chemical composition and fatty acid composition in sheep females. 159 sheep with age were between 6 to 48 months of genetic groups Santa Ines, Texel ½ ½ Santa Ines, Dorper ½ ½ ½ Santa Ines and Ile de France ½ Santa Ines. The animals were submitted to water fasting for 16 hours and were stunned by electro and soon after was held bleeding with section of the jugular veins and carotid arteries. Hot carcass weight was measured (HCW), cold carcass weight (CCW), carcass yield (HCY), cold carcass yield (RCF), carcass length (CL), "killout" (KO), and were also evaluated six commercial cuts (shoulder, neck, back, diaper, ribs, ham); beyond the length and girth of the shank. As the review were conducted reviews of loin eye area, chemical composition and fatty acid profile. Data were analyzed using the statistical software SAS® and were used the procedures of analysis of variance, regression, regression "broken line", correlations and main components. It was observed influence of age on the characteristics of housing and commercial courts. The analysis "broken line" showed that there is a slaughter age for each feature and cut analyzed. To obtain good hot carcass weights and shank must occur before slaughter the animal reaches 16 months of age. The slaughter age had a direct influence on the weight of commercial cuts as ham, ribs and hot carcass weight and carcass yield. The commercial cuts also were influenced by genetic group. Specialized breeds for meat had better weight when compared to the Santa Ines. The pregnancy influenced the fatty acids, omega 6, the weight of fat, muscle ratio, the proportion of fat, subcutaneous fat thickness and cooking losses. Females who were not pregnant had higher fat thickness

Carcass and cut traits in nulliparous and lambed female sheep of different ages and genetic groups

<div><p>ABSTRACT. Two experiments were carried out to evaluate the influence of genetic group, pregnancy and animal age on the carcass traits and commercial cut patterns of sheep carcasses. In the first experiment, the effect of pregnancy and genetic group were evaluated on 61 eleven month old Santa Inês ewes and their crosses with Texel, Dorper and Ile de France. Experiment 2 was carried out with 132 Santa Inês nulliparous or lambed ewes slaughtered with ages ranging from 6 to 48 months to evaluate the influence of age on carcass traits. For both experiments, hot carcass weight, cold carcass weight, carcass yield, cold carcass yield and carcass length were measured, as well as the yields and percentages of shoulder, neck, loin, belly, ribs, leg and leg length and perimeter. In experiment 1, the Santa Inês breed presented similar carcass and cut traits compared to the others genetic groups evaluated, except for fasting body weight. Lambed animals had lower body condition score than nulliparous females. In experiment 2, fasting body weight, loin, rib and leg weights, as well as the leg perimeter, presented a quadratic effect with increasing age. Ideal slaughter age is before 16 months to obtain more expensive cuts.</p></div

Performance and carcass traits of Santa Inês lambs finished with different sources of forage

The objective of this study was to evaluate performance and biometrics of lambs fed different sources of forage. Twenty-four six-month-old Santa Inês female lambs were randomly allocated to four experimental diets and housed in individual stalls. They weighed on average 26.35±0.20 kg. The diets were coast cross hay (HAY), cassava hay (CAS), dehydrated by-product of pea crop (PEA) and saccharin (SAC). The diets were formulated with the same amount of protein and energy with fixedlevelsofforage(60%)andconcentrate(40%).Adaptationtothediettook7days,with45daysonexperiment.Weights and biometric measurements were obtained every fortnight and feed intake three times a week. Rights half-carcasses were weighed and sectioned into retail cuts, rib, loin, shoulder, belly, neck and leg, which were weighed individually. Weight gain in lambs was significantlydifferentbetweendiets,withthosefedsaccharingainingmore.Overall,treatmentsdidnotsignificantlyaffectbiometricmeasurements.Therewasasignificantdifferenceforfeedintakeandliveweightattheendoftheexperiment. Animals fed PEA and SAC showed the best results. Average positive correlations were found between biometric measurements and live weight. Treatment PEA had heavier hot (14.36 kg) and cold (14.01 kg) carcass weights than the other groups. Hot carcass kill-out was higher for animals fed PEA as well as ham weight, belly, neck and heart girth. The weight of the abdominal viscera (%) for lambs fed CAS was greater than those fed SAC and PEA. The weights of the thoracic viscera as well as the liver, for lambs fed PEA were higher. The by-product of pea yielded best results, followed by saccharin, and can replace traditional forage sources in the region, providing similar results in terms of cuts and body components. These could be an alternative for feeding sheep in the dry season. The substitution of forages using by-product of pea and saccharin led to improved productivity over the coast-cross hay available in the Federal District - Brazil

A history of integration of the Waco public schools : 1954 to the present.

American public schools were segregated racially in most of the nation for more than a century after the first public school system was established in 1837 in Massachusetts. Desegregation and integration of the public schools nationwide began in 1954 when the United States Supreme Court made its historic decision in the case of Brown v. Board of Education of Topeka. The process of desegregation in the Waco Independent School District (WISD) actually started in 1963 after many problems and obstacles. By 1968, integration of both teachers and students was virtually completed. Although blacks and Mexican Americans in Waco strongly opposed the WISD's integration plan of 1973, the plan was approved by U.S. District Judge Jack Roberts on 27 July 1973. Dissatisfied with the integration situation and Roberts' order, some blacks and Mexican Americans lodged an appeal to the Fifth Circuit Court of Appeals in New Orleans, Louisiana. The case was returned to the District Court. As a result, the school integration plan of 1973 remained largely intact. Now, thirty-three years after the Supreme Court's 1954 decision, both de jure and de facto segregation in the Waco schools are issues of the past. The American public schools as a whole are practicing desegregated education. The issue of school integration, though no longer a main civil rights issue, still demands further attention of both the American people and the American government