Economic viability of finishing lambs in the feedlot using bovine cheese whey as a dietary ingredient

•We propose bovine cheese whey (serum) as a substitute for traditional food concentrates.•The use of bovine cheese whey contributes to the integration of dairy and sheep production chains, with reduction of costs.•On-farm hay can also decrease feedlot costs.•In a total diet, bovine cheese whey provi...

Full description

Saved in:
Bibliographic Details
Published in:Small ruminant research 2019-01, Vol.170, p.131-136
Main Authors: Pinheiro Rogério, Marcos Cláudio, Martins, Espedito Cezário, Shiotsuki, Luciana, Fernandes Franco Pompeu, Roberto Cláudio, Muir, James Pierre, Araújo, Alexandre Ribeiro, de Sousa Oliveira, Delano, Lima Magalhães, José Lochaider, Campos, Warley Éfrem, Facó, Olivardo, Azevedo Alves, Arnaud
Format: Article
Language:English
Subjects:
Agro-industrial byproducts
Economics
Ruminants and sheep
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•We propose bovine cheese whey (serum) as a substitute for traditional food concentrates.•The use of bovine cheese whey contributes to the integration of dairy and sheep production chains, with reduction of costs.•On-farm hay can also decrease feedlot costs.•In a total diet, bovine cheese whey provides adequate animal performance with economic profitability. The aim of this study was to evaluate the economic viability of finishing Morada Nova in two feedlot systems: with and without inclusion of bovine cheese whey in the diet. Extrapolation was performed to a module of 240 lambs per year based on a three-cycle production system (each cycle with 100 days). The use of bovine cheese whey resulted in better economic viability. Reduction of labor costs and improvement of the lambs’ sale price at the end of the finishing phase were major factors.
ISSN:0921-4488
1879-0941
DOI:10.1016/j.smallrumres.2018.11.018