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Biodiesel and peanut co-products in feedlot lambs feeding

Grant number: 13/23495-5
Support type:Regular Research Grants
Duration: August 01, 2014 - July 31, 2016
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Production
Principal Investigator:Américo Garcia da Silva Sobrinho
Grantee:Américo Garcia da Silva Sobrinho
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
Assoc. researchers:Hirasilva Borba ; Jane Maria Bertocco Ezequiel ; Nivea Maria Brancacci Lopes Zeola ; Oswaldo Durival Rossi Junior

Abstract

The trial will be performed at the Sheep Production Laboratory from the Department of Animal Science of FCAV, UNESP, Câmpus of Jaboticabal, SP. Forty Ile de France newly weaned lambs will be housed in feedlot at body weight of 15kg and will receive the following diets: D1: forage + concentrate, D2: forage + concentrate + 20% of peanut meal, dry matter (DM) basis, D3: forage + concentrate + 25% of glycerin, dry matter (DM) basis and D4: forage + concentrate with 10% of peanut meal and 12,5% of crude glycerin, dry matter (DM) basis. The forage will be corn silage with a 40:60 forage: concentrate ratio. The aim will be to evaluate the performance (dry matter intake, body weight gain and feed to gain ratio), the digestibility of nutrients (DM, OM, CP, EE, NDF, ADF, TCHO, NFC and CE), the nitrogen balance, the quantitative characteristics of the carcass (hot and cold carcass yields, biological yield and weight loss in cooling), the meat qualitative characteristics (pH, temperature, color, water holding capacity, water loss during thawing, weight loss in cooking, shear strength, sarcomere length, number of substances reactive to the acid 2-thiobarbituric and sensory analyses), the centesimal composition (humidity, protein, fat and mineral matter), the profile of fatty acids, the level of cholesterol of the meat and meat indexes (desaturase, elongase, atherogenecity and thrombogenecity) from the Longissimus lumborum muscle, and an economic analysis of the experimental diets related to gains in carcass. The Semimembranosus muscles will be removed of the carcass after 24 hours of cooling, and will or will be not submitted to maturation, and evaluations of the weight loss in cooking, shear strength and microbiological analyses will be done. A completely randomized design will be used, with two treatments and 10 replicates (maturation) and four treatments and eight replicates (to the other analyses). Means will be compared (Tukey test, 5% significance level), and the analyses of variance according to SAS procedures (2003). (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
ROMANZINI, ELIEDER PRATES; DA SILVA SOBRINHO, AMERICO GARCIA; VALENCA, ROBERTA DE LIMA; BORGHI, THIAGO HENRIQUE; MERLIM, FERNANDA DE ALMEIDA; DE ANDRADE, NOMAIACI; BRANCACCI LOPES ZEOLA, NIVEA MARIA; CASTAGNINO, PABLO DE SOUZA; BERNARDES, PRISCILA ARRIGUCCI. Biodiesel Co-products Modified the Rumen Parameters of Feedlot Lambs but did Not Change Methane Production In Vitro. Acta Scientiae Veterinariae, v. 48, APR 22 2020. Web of Science Citations: 0.
VALENCA, ROBERTA DE LIMA; DA SILVA SOBRINHO, AMERICO GARCIA; ROMANZINI, ELIEDER PRATES; DE ANDRADE, NOMAIACI; BORGHI, THIAGO HENRIQUE; BRANCACCI LOPES ZEOLA, NIVEA MARIA; ALVES CIRNE, LUIS GABRIEL; OLIVEIRA, VINICIUS DA SILVA. Peanut meal and crude glycerin in lamb diets: Meat quality and fatty acid profile. Small Ruminant Research, v. 185, APR 2020. Web of Science Citations: 0.
ROMANZINI, ELIEDER PRATES; DA SILVA SOBRINHO, AMERICO GARCIA; VALENCA, ROBERTA DE LIMA; BORGHI, THIAGO HENRIQUE; DE ANDRADE, NOMAIACI; BERNARDES, PRISCILA ARRIGUCCI. Feedlot of lambs fed biodiesel co-products: performance, commercial cuts and economic evaluation. TROPICAL ANIMAL HEALTH AND PRODUCTION, v. 50, n. 1, p. 155-160, JAN 2018. Web of Science Citations: 1.

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