Orientadora: Jane Maria Bertocco Ezequiel / Banca: Edson Ramos de Siqueira / Banca: Evandro Neves Muniz / Banca: Alexandre Amstalden Moraes Sampaio / Banca: Mauro Dal Secco de Oliveira / Resumo: O objetivo deste trabalho foi estudar o potencial de utilização da torta de cupuaçu em dietas de ovinos em substituição ao farelo de soja como fonte protéica. Foram formuladas três dietas experimentais contendo em media 15 % de proteína bruta: RC- dieta controle, sem adição de torta de cupuaçus, R50 - substitui-se 50% do farelo de soja pela torta de cupuaçu e na terceira dieta; R100, 100% do farelo de soja foi substituído pelo cupuaçu. Avaliou-se a degradabilidade dos ingredientes e a produção de nitrogênio amoniacal em sistemas "in vitro", sendo utilizados 4 ovinos machos SRD, não castrados, divididos aleatoriamente nos três tratamentos em dois períodos de coleta distintos. Foi observado que a fração C e B da MS, PB e FDN dos alimentos foram as mais afetadas pela inclusão de torta de cupuaçu, tendo sido encontrados valores de C de 50,4% para MS, 47,7% para PB, e 56,5% para a FDN da brachiaria. Níveis elevados de cupuaçu na dieta afetam a digestibilidade "in vitro", com prejuízos à fermentação ruminal. Para avaliar o GMD , rendimentos de carcaça e qualidade da carne foram utilizados 15 cordeiros da raça Santa Inêz, 12 machos e 3 fêmeas.Os animais alimentados com as dietas R50 e a RC tiveram o maior GMD (0,21 e 0,18 kg, respectivamente). O menor GMD foi observado para o tratamento R100 (0,10 kg). Animais submetidos ao tratamento R100 tiveram menor PR (2,8%), maior RCQ (42,7%), maior teor de EE na AOL (3,2%), maiores PC (36,6%), menores FC (2,4 kg) e em relação aos parâmetros sensoriais os animais submetidos a este tratamento apresentaram carne mais macia (3,3) e suculenta (6,6), porem com sabor (6,9) e aroma (6,0) estranhos, diferindo assim dos demais tratamentos nestas características. / Abstract: The objective of this work was to study the use potential of the cupuassu cake on sheep diets in substitution to the soybean meal as proteic source. Three experimental diets was formulated with 14% of crude protein and three levels of substitution of the soybean meal by cupuassu cake: RC- control diet, without substitution; R50- 50% of the soybean meal level substituted by the cupuassu cake and R100 were 100% of the soybean meal was substituted by the cupuassu cake. In the first diet, called control, the soybean meal was used as the protein source, in the second diet, called R50, 50% of the soybean meal was substituted by the cupuaçu cake and in third diet, called R100, 100% of the soybean meal bran it was substituted by the cupuaçu cake. The degradabilidade of the ingredients and the production of ammoniacal nitrogen was evaluated at "in vitro" systems, used 4 sheep male, not castrated, as ruminal fluid donors, randomly divided in the three treatments over two distinct periods of sample collection. Was it observed that the fraction C and B of DM, CP and NDF of the ingredients were most affected by the inclusion of cupuaçu cake, having been found C fraction of values 50,4 for DM, 47,7% for CP, and 56,5% for NDF of the brachiaria. High levels of cupuassu cake in the diet reduces the in vitro feed degradability, with damages to the ruminal fermentation. To evaluate AWG, carcass traits and meat quality were utilized 15 Santa Ines lambs, 12 males and 3 females. The animals fed with the diets R50 and RC had biggest AWG (0,21 and 0,18 kg, respectively). Smallest AWG was observed for the treatment R100 (0,10 kg). Labs fed with submit to the R100 diet had smaller CL (2,8), biggest CCY (42,7%), low rates of EE in AOL (3,2%), greater CL (36,6%), smaller CF (2,4 kg) and about the sensorial aspects, the animals submitted to this treatment presented softer meat (3,3) and succulent (6,6)... (Complete abstract click electronic access below) / Doutor