Effects of replacing Tifton-85 hay by cactus pear (Opuntia stricta Haw) on the carcass traits and meat quality of crossbred Santa Inês lambs
| Autor: | Graciliano Paiva Oliveira, Ivone Yurika Mizubuti, Fernando Luiz Massaro Junior, Francine Mezzomo Giotto, Odimári Pricila Prado-Calixto, Leandro das Dores Ferreira da Silva, Juraci Marcos Alves Suassuna, Angela Rocio Poveda-Parra, Neila Lidiany Ribeiro, Geovergue Rodrigues de Medeiros |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Semina: Ciências Agrárias, Vol 42, Iss 6SUPL2 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1679-0359 1676-546X |
| DOI: | 10.5433/1679-0359.2021v42n6SUPL2p4147 |
| Popis: | The objective of this study was to evaluate the carcass traits of crossbred Santa Inês lambs fed with increasing levels (0, 300, 600, and 900 g kg-1 on a dry matter basis) of cactus pear cv Mexican elephant ear (Opuntia stricta Haw) as a replacement for Tifton-85 hay. Forty-eight male lambs (noncastrated), averaging 21.0 ± 2.93 kg body weight (BW) at the beginning of the study, were used in this trial. Replacement levels of Tifton hay by cactus pear affected the hot carcass and cold carcass weights and the carcass compactness index linearly (P < 0.05), but did not influence the yield of hot carcass and cold carcass, the loin eye area, conformation, finishing, and subcutaneous fat thickness, the yield of commercial cuts and tissue composition of the leg (P > 0.05). The averages of tissue components yields were: muscle 64.94%, bone 16.92%, fat 14.92%, and other tissues 2.71%. There was also no effect (P > 0.05) of treatments on other measurements in Longissimus dorsi. However, there was an increasing linear effect on ether extract content (P < 0.05). It can be concluded that the Mexican Elephant Ear cactus pear can be used to feed finishing lambs, replacing up to 900 g kg-1 of the dry matter of the roughage, with a consequent increase in carcass weight, loin, shoulder, and leg, as well as, in the percentage of ether extract of the meat. However, it does not alter the other carcass traits and physical-chemical characteristics of the meat. |
| Databáze: | Directory of Open Access Journals |
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