Now showing items 1-6 of 6
QUALIDADE DA CARNE E DESEMPENHO DE CORDEIROS SUPLEMENTADOS COM ÓLEOS ESSENCIAIS
(Universidade Federal de Santa Maria, 2013-11-07)
With increasing concerns for human health with the use of antibiotics, chemicals and unwanted fats intake, awakens the need for new ways to maintain the efficiency of modern livestock. The objective of this study was to ...
Características da carcaça e da carne e perfil de ácidos graxos de cordeiros de duas raças submetidos a níveis de inclusão de casca de grão de soja na dieta
(Universidade Federal de Santa Maria, 2013-04-19)
The aim of this study was to evaluate carcass and meat characteristics of lambs from two genetic groups fed diets with different inclusions of soybean hulls in replacement of forage. Forty uncastrated male lambs were ...
Avaliação de indicadores de adaptação à mudanças dietéticas em ruminantes
(Universidade Federal de Santa Maria, 2013-12-19)
Two in vivo digestibility assays with sheep were conducted to evaluate the impact of diet changing on nutritional variables, including voluntary intake, digestibility and ruminal fermentation, as well as to stablish the ...
Composição tecidual da carcaça, centesimal e lipídica da carne de cordeiros submetidos a dieta de alto grão e viabilidade econômica da atividade
(Universidade Federal de Santa Maria, 2017-03-17)
The objective of this experiment was to evaluate the effect of diet with high grain diets on the carcass tissue composition, the centesimal composition and the profile of the fatty acids deposited in the meat of Lambs ...
Características da carne de cordeiros e borregos alimentados com dietas de alto concentrado de milho ou sorgo
(Universidade Federal de Santa Maria, 2017)
The experiment was conducted with the objective of evaluate the tissue composition and centesimal (chapter I) and determine the instrumental and sensorial characteristics (chapter II) of lambs and hoggets fed high concentrate ...
Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria
(Universidade Federal de Santa Maria, 2019-03-18)
The experiment was conducted with the objective of evaluating the effect of increasing levels of wet brewery grains (WBG) as exclusive volume source on carcass characteristics, non-carcass components, tissue composition, ...