RESUMO
The purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out in 15 Blackbelly lambs weighing an average 22.86±0.76kg. The animals were assigned to three treatments: T0=control diet, T1=diet with 8% coffee pulp, and T2=diet with 16% coffee pulp. After fattening for 56 days, the sheep were slaughtered and the carcasses assessed. The inclusion of 16% coffee pulp in the diet increased carcass dressing from 48.19 to 50.83% and decreased the amount of fat in rumen and intestines from 3.43 to 2.53% (P<0.05). The inclusion of coffee pulp in the diet did not alter the amount of crude protein or fat in meat or its oxidation and antioxidant capacity during refrigerated storage. However, the inclusion of coffee pulp in the diet decreased fat in the rumen and intestines, and thus increased the amount of usable meat.
Objetivou-se determinar características de carcaça, alterações físico-químicas, capacidade antioxidante e de oxidação da carne de ovinos alimentados com polpa de café, durante o período de armazenamento refrigerado. O experimento foi realizado com 15 cordeiros Blackbelly com um peso médio de 22,86 ± 0,76kg. Os animais foram distribuídos em três tratamentos: T0=dieta controle, T1=dieta com 8% de polpa de café e T2=dieta com polpa de café de 16%. Depois de 56 dias de engorda, cordeiros foram abatidos, e a carcaça avaliada. Inclusão de polpa de café de 16% na dieta aumentou o rendimento de carcaça de 48.19 para 50.83% e diminuiu a quantidade de gordura no rúmen e nos intestinos de 3.43 para 2.53% (P<0,05). A inclusão de polpa de café na dieta não alterou a proteína ou a gordura na carne nem a oxidação e a capacidade antioxidante durante o armazenamento refrigerado. A inclusão de polpa de café na dieta de cordeiros diminui a gordura no rúmen e nos intestinos e aumenta a quantidade de carne na carcaça.
Assuntos
Animais , Café/efeitos adversos , Carne/análise , Ração Animal/análise , Armazenamento de Alimentos , Fenômenos Químicos/efeitos adversos , Ovinos , Oxidação Biológica/análiseRESUMO
The purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out in 15 Blackbelly lambs weighing an average 22.86±0.76kg. The animals were assigned to three treatments: T0=control diet, T1=diet with 8% coffee pulp, and T2=diet with 16% coffee pulp. After fattening for 56 days, the sheep were slaughtered and the carcasses assessed. The inclusion of 16% coffee pulp in the diet increased carcass dressing from 48.19 to 50.83% and decreased the amount of fat in rumen and intestines from 3.43 to 2.53% (P<0.05). The inclusion of coffee pulp in the diet did not alter the amount of crude protein or fat in meat or its oxidation and antioxidant capacity during refrigerated storage. However, the inclusion of coffee pulp in the diet decreased fat in the rumen and intestines, and thus increased the amount of usable meat...
Objetivou-se determinar características de carcaça, alterações físico-químicas, capacidade antioxidante e de oxidação da carne de ovinos alimentados com polpa de café, durante o período de armazenamento refrigerado. O experimento foi realizado com 15 cordeiros Blackbelly com um peso médio de 22,86 ± 0,76kg. Os animais foram distribuídos em três tratamentos: T0=dieta controle, T1=dieta com 8% de polpa de café e T2=dieta com polpa de café de 16%. Depois de 56 dias de engorda, cordeiros foram abatidos, e a carcaça avaliada. Inclusão de polpa de café de 16% na dieta aumentou o rendimento de carcaça de 48.19 para 50.83% e diminuiu a quantidade de gordura no rúmen e nos intestinos de 3.43 para 2.53% (P<0,05). A inclusão de polpa de café na dieta não alterou a proteína ou a gordura na carne nem a oxidação e a capacidade antioxidante durante o armazenamento refrigerado. A inclusão de polpa de café na dieta de cordeiros diminui a gordura no rúmen e nos intestinos e aumenta a quantidade de carne na carcaça...
Assuntos
Animais , Café/efeitos adversos , Carne/análise , Ração Animal/análise , Fenômenos Químicos/efeitos adversos , Armazenamento de Alimentos , Oxidação Biológica/análise , OvinosRESUMO
The purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out in 15 Blackbelly lambs weighing an average 22.86±0.76kg. The animals were assigned to three treatments: T0=control diet, T1=diet with 8% coffee pulp, and T2=diet with 16% coffee pulp. After fattening for 56 days, the sheep were slaughtered and the carcasses assessed. The inclusion of 16% coffee pulp in the diet increased carcass dressing from 48.19 to 50.83% and decreased the amount of fat in rumen and intestines from 3.43 to 2.53% (P<0.05). The inclusion of coffee pulp in the diet did not alter the amount of crude protein or fat in meat or its oxidation and antioxidant capacity during refrigerated storage. However, the inclusion of coffee pulp in the diet decreased fat in the rumen and intestines, and thus increased the amount of usable meat.(AU)
Objetivou-se determinar características de carcaça, alterações físico-químicas, capacidade antioxidante e de oxidação da carne de ovinos alimentados com polpa de café, durante o período de armazenamento refrigerado. O experimento foi realizado com 15 cordeiros Blackbelly com um peso médio de 22,86 ± 0,76kg. Os animais foram distribuídos em três tratamentos: T0=dieta controle, T1=dieta com 8% de polpa de café e T2=dieta com polpa de café de 16%. Depois de 56 dias de engorda, cordeiros foram abatidos, e a carcaça avaliada. Inclusão de polpa de café de 16% na dieta aumentou o rendimento de carcaça de 48.19 para 50.83% e diminuiu a quantidade de gordura no rúmen e nos intestinos de 3.43 para 2.53% (P<0,05). A inclusão de polpa de café na dieta não alterou a proteína ou a gordura na carne nem a oxidação e a capacidade antioxidante durante o armazenamento refrigerado. A inclusão de polpa de café na dieta de cordeiros diminui a gordura no rúmen e nos intestinos e aumenta a quantidade de carne na carcaça.(AU)
Assuntos
Animais , Ração Animal/análise , Café/efeitos adversos , Carne/análise , Ovinos , Oxidação Biológica/análise , Armazenamento de Alimentos , Fenômenos Químicos/efeitos adversosRESUMO
The effect of duckweed (DW) supplementation was evaluated on dry matter intake (DMI), presence and duration of estrus, percentage of ewes repeating estrus and pregnancy rate, as well as the concentration of progesterone (P4) in multiparous crossbred ewes from Pelibuey, Dorper, and Katahdin breeds, fed with Taiwan grass hay (TWH). Eighteen ewes with 39.7±4 kg mean body weight, kept in individual pens, were randomly assigned to one of the following treatments: T1: TWH, T2: TWH plus 200 g DW, T3: TWH plus 300 g DW. The ewes were synchronized with 40 mg fluorogestone acetate (FGA) and 400 UI equine chorionic gonadotropin (eCG). Data were analyzed as a completely randomized design using the GLM procedure. DW supplementation had no effect on dry matter intake (p>0.05); however, a slight decrease of TWH intake was observed as DW supplementation increased. No differences (p>0.05) were found in the beginning of estrus, percentage of ewes presenting it, its duration, or pregnancy rate. There were no differences (p>0.05) on P4 concentration among treatments, or treatmentxperiod interaction (p>0.05). However the period was significant (p<0.01), since the P4 levels increased as time increased after the removal of the FGA device and eCG application.
RESUMO
The sprouted wheat (SW) contains the 6-methoxy-2-benzoxazolinone (6-MBOA), a phenol compound that stimulates reproduction in certain small wild herbivorous mammals. The objective of the present study was to evaluate the effect of short-term supplemental dietary SW on libido, semen and sperm characteristics of rabbit bucks. Five-month old New Zealand White pubertal rabbits (n=18) were randomly allocated to one of two treatments: supplementation or not (control) supplemented with SW. The experimental design was completely random with nine replications, experimental unit was one buck. Semen collection for each male was conducted once a week with two ejaculations during 20 weeks. The SW was given during four consecutive days prior to each semen collection. Analysis of variance was under a mixed model: treatment, ejaculate number and season were fixed and rabbit random effects. There was no effect of treatment (P>0.05) on reaction time, gel presence, volume, pH, sperm motility, sperm number per ml and sperm number per ejaculate. The percentage of normal alive spermatozoa was 13.5% greater in SW-supplemented bucks than in the control and the percentage of abnormal alive spermatozoa was 44.1% greater in the control than in the SW-supplemented bucks. The morphology of dead spermatozoa, integrity of acrosome, number of normal alive motile sperm and semen doses per ejaculate were not influenced (P>0.05) by SW supplementation. The proportion of presence of gel and semen volume in the first ejaculate was greater than the second ejaculate (+140% and +56.4%). However, the semen quality in the latter was greater (P=0.0001) than the former in terms of an increase in motility (+29.7%). Reproductive traits were more desirable (P<0.05) in winter than autumn. Dietary wilted SW as a source of biological 6-MBOA enhanced sperm characteristics in terms of a greater percentage of normal alive and lesser percentage of abnormal alive spermatozoa but did not affect the number of normal motile live sperm and suitable semen doses in rabbit bucks in autumn and winter.