01844naa a2200493 a 450000100080000000500110000800800410001902400590006010000220011924501300014126000090027152005060028065000190078665000110080565000160081665000140083265000130084665000140085965000080087365000260088165000100090765000210091765000190093865000100095765000170096765000130098465000240099765000090102165000100103065000180104065000170105865300230107570000190109870000180111770000240113570000160115970000190117570000230119470000250121770000180124270000130126070000170127377300600129021006692019-11-07       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.smallrumres.2018.11.0182DOI1 aROGERIO, M. C. P.  aEconomic viability of finishing lambs in the feedlot using bovine cheese whey as a dietary ingredient.h[electronic resource]  c2019  aAbstract: 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.  aAnimal feeding  aBrazil  aCheese whey  aEconomics  aFeedlots  aFinishing  aHay  aIndustrial byproducts  aLambs  aProduction costs  aSemiarid zones  aSheep  aConfinamento  aCordeiro  aCusto de Produção  aFeno  aOvino  aSoro de Leite  aTerminação  aEconomic viability1 aMARTINS, E. C.1 aSHIOTSUKI, L.1 aPOMPEU, R. C. F. F.1 aMUIR, J. P.1 aARAÚJO, A. R.1 aOLIVEIRA, D. de S.1 aMAGALHÃES, J. L. L.1 aCAMPOS, W. E.1 aFACO, O.1 aALVES, A. A.  tSmall Ruminant Researchgv. 170, p. 131-136, Jan. 2019.