LICURY CAKE IN LAMB FEED: CHARACTERISTICS OF CARCASS AND NON-CARCASS COMPONENTS

Abstract

The use of alternative foods, such as agroindustrial residues, for animal feeding aims to reduce production costs and increase animal productivity. Therefore, the objective of this study was to evaluate the effect of different levels of licury cake added to the diet of non-standardbred lambs (NSB). The study involved 20 male castrated NSB lambs, with an average age of 120±5 days and initial and final average weights of 25±2 kg and 34±2 kg, respectively; the lambs were kept in a feedlot and distributed in a completely random block design for 75 days. Three isonitrogenic diets (17% protein) with three levels of licury cake supplementation (8, 16 and 24%) and a control diet (0% licury cake) were used. Elephant grass (Pennisetum purpureum) concentrate in a 50:50 ratio and the different levels of licuri cake were provided twice a day. The residue normality and variances compared by orthogonal and polynomial regression contrasts were verified for data analysis at 5% significance. The licury cake levels did not influence (P>0.05) the dry matter intake, minimum and maximum fat thickness, empty gastrointestinal tract, spleen, heart, kidneys, anterior and posterior quarters, muscle yield, marbling, other tissues or ash. There was a quadratic effect (P<0.05) for the average daily weight, skin yield and crude protein. Increasing the levels of licury cake reduced (P<0.05) real yield, loin eye area, and increased (P<0.05) leg yield, bone and moisture. A diet including up to 13% licury cake can be indicated as an alternative feeding source for feedlot NSB sheep.

Keywords

• Composição centesimal
• coproduto
• fígado