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Oregano essential oil and black wattle tanniferous extract in lambs termination diet

Grant number: 16/07276-0
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): August 01, 2016
Effective date (End): July 01, 2018
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Production
Principal Investigator:Ives Cláudio da Silva Bueno
Grantee:Katiéli Caroline Welter
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated scholarship(s):17/11922-7 - Palatability of total mixed ration containing propanediol mononitrate, BE.EP.DR

Abstract

The objective of the present study was to evaluate the effect of the oregano essential oil and black wattle taniniferous extract in feeding feedlot lambs in the finishing on performance and meat quality, but also the evaluation of the in vitro methane production. Are used 36 lambs, uncastrated from crossing Dorper x Santa Inês x Texel, weaned at 90 days of age and initial weight of approximately 25 kg. The animals will be housed in individual pens and fed ad libitum, where the offer will be adjusted in order to provide daily leftovers about 10%. The animals will be weighed fortnightly and throughout the experimental period. The experiment will total duration of 60 days. The experimental design will be using complete randomized block, using as a locking criterion weight at weaning, where the animals will be distributed in three treatments, with twelve repetitions. All treatments will consist of a standard diet, being different only in the additives used: treatment 1 - control diet; Treatment 2 - control diet with oregano essential oil (1 ml / kg of concentrate) and treatment 3 - control diet with black wattle taniniferous extract (5% of the diet DM). The diet is formulated second NRC (1981) with forage: concentrate ratio of 30:70. The variables are: consumption, weight gain, blood and ruminal variables, digestibility, carcass yield, softness, color, ribeye area, fat thickness, profile of fatty acids, cholesterol, cholesterol oxides, T bars, peroxide value and centesimal analysis of meat, as well, methane production and ruminal kinetics in vitro is assessed. (AU)