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Effects of increasing inclusion of soy molasses in diets for feedlot lambs: carcass traits and meat quality

Grant number: 19/04445-3
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): July 01, 2019
Effective date (End): June 30, 2020
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
Principal researcher:Jane Maria Bertocco Ezequiel
Grantee:Lívia Maria Sampaio Ferraz Sepini de Souza Grilo
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

Soy molasses (SM) is a byproduct of the extraction of carbohydrates from defatted soybean meal. SM has high amounts of sugars and present potential of use in ruminant's nutrition. This byproduct can replace energetic ingredients without causing injury in animal performance and, also, making the activity more profitable. However, there are few studies in the literature regarding the impact of the inclusion of different levels of SM in diets for feedlot lambs. Therefore, we hypothesized that the efficiency and performance of lambs in feedlot will be positive, with improvement in meat quality and carcass traits. In this way, the objective of the present study is to evaluate the effects of increasing inclusion of SM in partial replacement of corn grain in diets for feedlot lambs. The performance, carcass characteristics and meat quality will be evaluated. Forty lambs (Santa Inês E Dorper), not castrated, with an initial weight of ± 20 kg and ± 90 days-old will be used. The animals will be distributed in a randomized block design and will be submitted to four experimental diets with 0, 100, 200 or 300 g of SM in a partial replacement of corn grain in basis of DM. Throughout the experiment, the performance parameters will be assessed. After slaughter, the carcass characteristics and meat quality parameters will be evaluated. If the hypothesis is confirmed, it will contribute to show that SM is an alternative ingredient that provides animals with similar performance and with improvements in meat quality. This work can help nutritionists and farmers, as well as contribute to the reduction of waste to the environment and then, it helps maintain livestock in Brazil and around the world viable.