Physicochemical properties and sensory evaluation of meat from feedlot lambs fed with wet brewery waste

Sheep meat presents variations in qualitative characteristics that influence consumer preference. These are influenced by ante-mortem factors, such as sex, breed, age at slaughter and feeding; post-mortem cooling storage time temperature. Twenty-four uncastrated Suffolk lambs were housed individual corrals received one of four treatments consisting levels replacement sorghum silage with wet brewery waste (WBW; 0; 33; 66 100% replacement). The diets isoproteic contained 18.8% crude protein. weight fat proportion the carcass increased linearly (p≤0.05) while muscle decreased WBW diets. proximate composition was not significantly (P>0.05), except for ash content which (p=0.0003). There no (p>0.05) use on pH, cooking losses lambs’ texture profile. Shear force (p≤0.05). Regarding color, lightness (L*) redness (a*) inclusion WBW. Yellowness (b*) (p=0.0038). attributes related to sensory analysis, there effect (p> 0.05) a bulky food replacing confined feedlot diet allows main physical-chemical quality be kept normal standards obtained ovine species.