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The objective of this study was to evaluate the quality traits of meat from feedlot fed increasing concentrations of soybean molasses (SM). Twenty-seven crossbred (Santa Ines × Dorper) lambs (average 16 5,33 kg BW) were distributed in a randomized completed block design, according to initial BW, and assigned to three treatments, with increasing inclusions of SM (M0 = control treatment, without SM; M15 = 15% SM and M30 = 30% SM on DM basis. Diets were composed of corn silage (40%) and concentrate (60%), corn cracked grain [except for M30], wheat meal, soybean meal, urea, soybean molasses [except M0], and mineral-vitamin premix. The SM contained 41.5 g/kg CP; 25 g/kg fat and 207.42 g/L of sugars. After 72 d, when the animals reached approximately 32 kg BW, the lambs were slaughtered at a commercial abattoir, and the carcasses were chilled (4ºC) for 24 hours. The Longissimus muscle were cut between the 11(th) and 13(th) ribs, and used to evaluate muscle color, cooking loss (CL), water holding capacity (WHC), and Warner Bratzler shear force (WBSF). Data were analyzed using the MIXED procedure of SAS, evaluating the linear and quadratic effects of SM addition, as well as M0 × (M15 + M30). The soybean molasses did not affect most of the evaluated variables as muscle color, WHC and CL (P > 0.05), excepted for WBSF, which the SM promoted a linear effect, (36.0 [M0] to 25.7 N [M30] (P < 0.0001). The results indicate SM as potential alternative energy ingredient for feedlot lamb, and that the higher inclusion better texture meat. [Image: see text] |
