DANTAS, A. F.; http://lattes.cnpq.br/9869851823029185; DANTAS, Adriano Freitas.
Resumo:
This experiment was developed in the Center of Health and Rural Technology (CHRT), of
the Federal University of Campina Grande, Patos’s Campus - PB. It had the purpose of
evaluating carcass characteristics of Santa Inês lambs. They were maintained in native
pasture wiht Buffelgrass (Cenchrus ciliaris L cv Biloela) and submitted to different
supplementation levels in the diet. Twenty-four animals were used, castrated males,
averaging 15kg ± 1,44 of boby weight and average age of 75 days. The concentrate was
constituted of cracked corn, soybean meal and mineral salt. When the animals of the
treatment received diet with larger concentrate they reached 30kg of LW they were
together with their pairs of the other treatments, they were submitted to 16 h fasting of
solid diet and 12 hours of liquid diet. Soon after, they were weighed to check live weight at
slaughter. The animals were slaughtered with hit in their head and with cut of the arteries
carotids and jugular veins. The gastrointestinal tract was emptied and It was cleaned for the
obtaining of empty body (EBW). After the separation of the components that didn’t
constitute the carcass, it was obtained the hot carcass weight (HCW). It was used to
estimate the hot carcass yield (HCY). The carcasses were cooling in cold camera for 5ºC
during 24 hours and, in the end of this period, they were weighed to check the cold carcass
weight (CCW), it was used to estimate the cold carcass yield (CCY). Soon after, the
carcass was divided in courts (leg, loin, ribs blade and neck), they were weighed for
calculation of its yield in relation to the weight of carcass. The used design was entirely
randomized with three treatments and eight replicates. Among the treatments, there were
significant differences (p<0,05) among the weight to the slaughter, the hot carcass weight,
the cold carcass weight, the empty body weight, the hot carcass yield, the cold carcass
yield and increase loin eye area, with the largest indexes obtained by the animals of the
treatment 1,5%. In relation to the weight of the content gastrointestinal and biological
yield, there wasn’t significant difference (p>0,05) among the treatments. The yield of leg,
loin, rib and neck were similar among the treatments 1,0% and 1,5% of LW. The use of the supplementation in the diet of Santa Inês lambs is grazing, in the conditions of semiarid
climate, makes possible to get lambs younger to slaughter and desirable characteristics of
the carcass, such as: better yield, higher weight and compactness, increase loin eye area,
less lose of weight in the cooling, and greater weight of retail cuts. According to the
economical analysis it can be concluded that, if the objective will be to get lighter
carcasses with around 7kg and with minimum level of fat doesn’t have necessity of
supplementation with concentrate, but, if the objective will be to get the carcasses
weighing from 10 kg to 12kg and with better level of finishing it’s recommended
supplementation with 1,0 to 1.5% of the live weight with concentrate.