Crambe cake protein replacing soybean meal protein and its effects on performance, carcass traits and meat quality of lambs

The objective was to evaluate different levels of crambe cake (CC) protein (0, 250, 500, 750 and 1000 g/kg DM) as a replacement for soybean meal in diets lambs their effect on performance, carcass traits meat quality. Forty not castrated crossbred male lambs, weighing 20 ± 3.45 kg, were settled completely randomized design with eight replicates per treatment. Final body weight (BW), dry matter intake kg BW (DMI), DMI over metabolic average daily gain showed linear decreasing (p < 0.05), meanwhile, feed efficiency presented quadratic levels. There CC hot weight; cold cooling loss index; muscle fat thickness; leg perimeter; depth finishing. Hot yield, length; shoulder clods weight, rib the decrease within BW. Bones effect. Replacing up 500 DM does affect