| dc.description.abstract | With increasing sheep production in developing countries, about 2.1% per year, is of great importance is the need to provide foods that meet the needs of animals in the short period of time. The use of fats and oils have been used to replace large proportions of grain used, with the main objective to increase the energy density of diets, and improve feed efficiency. The aim of this study was to evaluate the quantitative characteristics of crossbred lambs Lacaune, in diets containing levels of protected fat, namely: control treatment 0%, 2% treatment, treatment 4% and 6% treatment. The diets were formulated according to NRC (2007) and isonitrogenous and isoenergetic were given two meals ad libitum with the first 8 hours and the second 17 hours. 28 lambs were used with an average body weight of 20 kg and slaughtered at an average weight of 35 kg. The body condition of the animals was assessed and obtained the live weight of slaughter. After slaughter, carcasses were weighed to obtain the cold carcass weight to calculate the yield of commercial housing and subsequently to obtain measures of compactness index of carcass and leg were performed. Shoulder, Leg, loin, rib, rib, thru neck and low for calculation of their income relative to cold carcass: After making the measurements, the following commercial cuts and they were obtained. Data were subjected to analysis of variance at 5% probability. There were no differences (P> 0.05) the inclusion of protected fat on the following characteristics: average daily gain (330 g / day), body condition (3.55), hot carcass weight (17.08 kg), weight cold carcass (16.58 kg), commercial carcass yield (46.33%), loss on cooling (2.93%), carcass compactness index (0.22 kg / cm ²) and compactness index leg (0.51). There were no differences (P> 0.05) between the yields of retail cuts palette (32.89%), sirloin (10.86%), rib (10.79%), rib discovery (6.49%), low (11.54%) and neck (9.06%), but the ham yield showed cubic effect (P <0.05), however this result is difficult biological explanation. Based on these results, it is concluded that the inclusion of protected fat has not provided improvements in quantitative carcass traits. | |
