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| Author(s): |
Fernando de Oliveira Brito
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | Pirassununga. |
| Institution: | Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) |
| Defense date: | 2010-03-26 |
| Examining board members: |
José Carlos Machado Nogueira Filho;
Saulo da Luz e Silva
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| Advisor: | José Carlos Machado Nogueira Filho |
| Abstract | |
Twenty-four crossbred lambs Ile de France, with initial average body weight of 22,7 ± 1,85 kg and age of 80 days, were supplemented with 0 (control treatment); 0,3; 0,9 e 2,7 g/kg DM levels of enzymatic commercial product, with amylase, cellulose, phytase, xylanase, glucanase, pectinase e protease, added at the moment of concentrate mixing. Performance was not affected by enzyme complex supplement,, with averages of 37,3 ± 4,3 kg; 1,182 ± 0,153kg/day, 0,356 ± 0.077 kg/day and 3,3 ± 0,3 for FLW, DMI, ADG and FC, respectively. For DM, NDF, ADF, CP, EE, TDN and starch, the averages were, respectively, 80,55;60,14; 58,80; 81,55; 52,02; 83,16 and 98,20%. There was observed a tendency to FDN digestibility with linear increasing as the enzyme levels increased, with an improvement of 11% for the last level, compared to control diet. All the others variables were not changed. Glucose and phosphorus concentrations were not affected by the enzyme complex. The Entodinium sp. protozoa represented more than 95% of the total ciliated protozoa for all treatments studied and the data were adjusted by the quadratic effect, with the level of 2,18 kg of enzyme/kg of DM showing a better growing of those. Ruminal pH at the slaughter, was not affected by enzymes. Hot dressing percentage and cold dressing percentage decreased until levels of 1,61 and 1,55 g of enzyme/kg of DM, respectively, even when after these data, dressing percentage went back closely to the control treatment. The increasing levels addition of enzyme decreased drip loss, but did not affect the cocking loss and tenderness of lambs meat. Despite the improvement of some parameters, as well as performance, meat and carcass characteristics, were not affect by the enzymes, suggesting that enzyme complex analyzed was not efficient at the same experimental conditions for sheep. (AU) | |