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Economic viability of finishing lambs in the feedlot using bovine cheese whey as a dietary ingredient
- 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
- Small ruminant research 2019 v.170 pp. 131-136
- cheese whey, diet, economic sustainability, feedlots, ingredients, lamb finishing, lambs, prices, wages and remuneration
- 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.