Growth performance, carcass traits and meat quality of lambs fed increasing level of Macadamia nut cake
| Autor: | Letícia Liepkaln dos Reis, Camila de Miranda e Silva Chaves, Tamires Pinheiro Sanches, Adibe Luis Abdalla, Claudia Cristina Paro de Paz, Ricardo Lopes Dias da Costa, Marcia Mayumi Harada Haguiwara, Michael Nunes Marconato, Juliano Issakowicz, Mauro Sartori Bueno |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
sheep
Meat food.ingredient Science Live weight Biology Weight Gain Feed conversion ratio Macadamia nut Animal science food Animals Dry matter energetic residue by-products Multidisciplinary 0402 animal and dairy science 04 agricultural and veterinary sciences Protein intake sustainability Animal Feed 040201 dairy & animal science Diet Body condition scoring Macadamia Body Composition 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Animal Nutritional Physiological Phenomena Analysis of variance |
| Zdroj: | Anais da Academia Brasileira de Ciências, Volume: 93, Issue: 2, Article number: e20190852, Published: 10 MAY 2021 Anais da Academia Brasileira de Ciências, Vol 93, Iss 2 (2021) Anais da Academia Brasileira de Ciências v.93 n.2 2021 Anais da Academia Brasileira de Ciências Academia Brasileira de Ciências (ABC) instacron:ABC |
| Popis: | A total of 40 lambs were divided into four different treatments according to the inclusion level of the macadamia nut cake: C-control (0%), M1 (6.5%), M2 (12%) and M3 (20%). Feed was provided twice a day; animal weighing along with body condition scoring occurred within a 14-day interval. The lambs were slaughtered at the end of the performance test. Analysis of variance was performed through the Mixed procedure of the SAS, as well as linear and quadratic regression analysis. The groups presented differences between the treatments (P |
| Databáze: | OpenAIRE |
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