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Leyva et al., 2007. Pastos y Forrajes 30 (3): 373-380

Document reference 
Leyva, C. S.; Ortiz, A.; Valdivie, M., 2007. Sustainable production of sheep meat from the fruit and leaf meal of the breadfruit tree (Artocarpus altilis). Pastos y Forrajes 30 (3): 373-380
Alternative title 

Producción sostenible de carne de ovinos a partir de la harina del fruto y la hoja del árbol del pan (Artocarpus altilis)


A total of 27 uncastrated male lambs, of the Pelibuey breed, in the growing-fattening stage, with an average initial weight of 19,5 kg, were supplemented at a rate of 0 (T1); 12 (T2) and 20 (T3) g of breadfruit feed per kilogram of LW. Ninety days after the beginning of the test the final live weight (T1: 25,7; T2: 28,2 and T3: 29,6 kg) and the mean daily gain (T1: 67; T2:97 and T3: 113 g) increased significantly (P<0,001) as the level of the breadfruit feed increased; the same happened to the carcass weight (T1: 11,8; T2: 13,1 and T3: 14,0 kg), which differed for P<0,01. The economic results showed a significant saving with the alternative diets used, which reduced the production costs. The palatability test did not show differences among the treatments regarding the degree of acceptance, taste and juiciness of the meat. Thus, it was demonstrated that the presence of the breadfruit feed in the diets for sheep, in the concentrations studied, does not alter the organoleptic properties of the meat. The use of this plant in sheep feeding is concluded to be feasible, with which the productive yields and economic incomes increase.

Citation key 
Leyva et al., 2007