Abstract
The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae. Thirty-two male Hampshire lambs (25.82±1.95 kg body weight) were distributed in four treatments: basal diet (20:80, forage:concentrate), and the inclusion of 0, 3, 5, and 10 g animal−1 d−1Saccharomyces cerevisiae. The variables evaluated were dry matter intake, daily weight gain, feed conversion, apparent digestibility, dorsal fat thickness, longissimus [...]
Highlights
The livestock sector is a dynamic, evolving system due to the growing demand for meat and milk, driven by increased incomes, growing population, and urbanization (Mottet et al, 2017)
The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae
Dry matter intake decreased with yeast in response to a better feed conversion and body weight gain; at the highest Saccharomyces cerevisiae dose, daily weight gain and final weight were lower than with the basal diet treatment
Summary
The livestock sector is a dynamic, evolving system due to the growing demand for meat and milk, driven by increased incomes, growing population, and urbanization (Mottet et al, 2017). These diets improve intrinsic and extrinsic carcass characteristics (Sañudo et al, 2007) through deposition of intramuscular and cover fat (Oliveira et al, 2017) They lead to increases in the production of volatile fatty acids and lactate, which decrease ruminal pH, undermine cellulolytic bacterial activity, and reduce fiber digestibility and production of microbial mass, as well as the productive capacity of lambs (Issakowicz et al, 2013). The research results from Popova (2017) indicate that probiotics generate changes in growth parameters associated with improvements in physicochemical characteristics and meat quality Based on this background, the objective of this study was to evaluate the effect of lamb diets with increasing levels of Saccharomyces cerevisiae on productive animal performance, apparent digestibility, and physicochemical characteristics of the muscle under intensive conditions
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