TORTA DE GIRASSOL ORIUNDA DA PRODUCAO DO BIODIESEL NA ALIMENTACAO DE CORDEIROS MESTICOS SANTA INES

RESUMO

Objetivou-se determinar o melhor nivel de inclusao de torta de girassol, na dieta de ovinos mesticos Santa Ines em crescimento, com base no consumo de nutrientes, digestibilidade, balanco de nitrogenio, desempenho, caracteristicas da carcaca e caracteristicas qualitativas da carne destes animais. Foram utilizados 40 cordeiros machos inteiros, recem desmamados, vacinados e vermifugados, com peso inicial medio de 20,87 ± 0,41 kg, distribuidos em baias individuais sob um delineamento inteiramente casualizado, com quatro tratamentos e 10 repeticoes por tratamento. As dietas apresentaram relacao volumoso concentrado de 5050, constituida de feno de tifton-85, milho moido, farelo de soja, premix mineral, ureia associada a sulfato de amonio e niveis de torta de girassol (0,0; 10,0; 20,0 e 30,0%) na materia seca total da dieta. O periodo experimental foi constituido por 71 dias, com 15 dias destinados a adaptacao dos animais a dietas e baias experimentais e 56 dias destinados a coleta de dados. A digestibilidade ocorreu entre o 30o ao 35o dia, com 20 animais. Ao final do periodo experimental, os animais foram pesados para obter o vivo ao abate e posteriormente apos serem abatidos, as carcacas foram pesadas quente e fria para calculos de rendimento e apos 24 horas do abate foram avaliadas as medidas morfometricas da carcaca e posteriormente as carcacas foram seccionadas em cortes comerciais e o Longissimus lumborum foi utilizado para avaliar a qualidade da carne, atraves das caracteristicas fisico-quimicas, instrumentais e sensoriais. Os dados foram submetidos a analise de variancia e teste de regressao e para a analise sensorial, tambem foi realizado o teste de Levene para verificar a homogeneidade de variancias. A inclusao de torta de girassol na dieta proporcionou reducao linear no consumo de materia seca (MS), proteina bruta (PB), fibra em detergente neutro descontado cinzas e proteina (FDNcp), carboidratos nao fibrosos (CNF) e nutrientes digestiveis totais (NDT) e aumento linear no consumo de extrato etereo (EE). A digestibilidade da MS e dos CNF reduziu e a digestibilidade do EE. O balanco de nitrogenio (BN), eficiencia alimentar, ganho peso, ganho medio diario, peso final e caracteristicas de carcaca reduziram e espessura de gordura, o grau de acabamento, as caracteristicas quantitativas e qualitativas do Longissimus lumborum nao apresentaram efeito. Na carne, a inclusao de torta de girassol aumentou os teores de lipidios totais, umidade, somatorio de acidos graxos saturados, acidos graxos poli-insaturados, n-6, n-3, acidos graxos desejaveis e as relacoes AGPIAGS, AGPIAGMI e hipocolesterolemico hipercolesterolemico e reduziu os acidos graxos monoinsaturados, a relacao AGMIAGS e o indice de aterogenicidade. A inclusao de ate 30% de torta de girassol na MS total da dieta reduz o consumo, o desempenho e as caracteristicas de carcaca dos cordeiros, mas melhora a qualidade nutricional do perfil lipidico e sensorial da carne.

ABSTRACT

This study aimed to determine the impact of the inclusion of sunflower cake in the diets of crossbred Santa Ines lambs, based on intake, digestibility, nitrogen balance, performance, carcass characteristics and meat quality characteristics. 40 male lambs have vaccinated and wormed, with an average body weight of 20.87 ± 0.41 kg. We used 10 lambs per treatment in a randomized design. The lambs have fed 50% hay (Tifton-85 chopped) to 50% concentrate (corn, soybean meal, urea, ammonium sulfate and inclusion of sunflower cake) on diet. The 4 treatment diets were 0, 10, 20, and 30% sunflower cake. The lambs were confined for 71 days, 15 days were for adjust animals and 56 days for gathering data. The digestibility trial occurred between day 30 and day 35 using 20 animals. The animals have weighted weekly and at last one day of the experimental period, the animals have fasted and slaughtered. The animals have weighed for the live weight at slaughter and the carcasses were hot and cold weighed to calculate the yield. 24 hours after slaughter, carcasses have morphometric measurements and cut in commercial cuts and the Longissimus lumborum was used to evaluate the meat quality through the physical and chemical, instrumental and sensory characteristics. The data were submitted to regression and analysis of variance. The sensory analysis was also conducted the Levene test to verify the variances homogeneity. The sunflower cake inclusion reduced of dry matter (DM), crude protein (CP), neutral detergent fiber without ash and protein (NDFap), non-fibrous carbohydrate (NFC) and total digestible nutrient (TDN) intake and increased ether extract (EE) intake. The digestibility of DM and NFC reduced and digestibility of EE increased and the other fractions remained unchanged. Nitrogen balance (NB), feed efficiency, gain weight, daily average gain, final weight of the animals and carcass characteristics reduced and fat thickness, degree of finish and quantitative and qualitative characteristics of Longissimus lumborum remained unchanged. In the meat, the sunflower cake inclusion increased total lipid and moisture content, the saturated fatty acids, polyunsaturated fatty acids, n-6, n-3, desirable fatty acids, the relationships PUFASFA, PUFAMUFA and hypocholesterolemic hypercholesterolemic and decreased. the monounsaturated fatty acids, the relationships MUFASFA and atherogenicity index. To include 30% of sunflower cake on diet reduces intake, performance and carcass characteristics of crossbred lambs Santa Ines, but it improves the nutritional quality of lipid profile and sensory of the meat.