Physical and chemical characteristics of meat from lambs fed sorghum silage with cashew bagasse

Abstract

Abstract This study was conducted to evaluate the effects of replacing forage sorghum for dehydrated cashew bagasse (DCB) in the proportions of 0; 8; 16 and 24%, based on the natural matter at the time of ensiling on the physicochemical parameters of meat from feedlot lambs. None of the physical parameters evaluated showed a significant difference between the substitution levels of sorghum forage for DCB. The final pH obtained in this study showed a value above the recommended for freshly slaughtered meat from animals 24 hours in refrigeration, being considered DFD meat (dark, firm and dry). Regarding the chemical parameters, it was observed that there were no significant differences between the levels of substitution of sorghum forage for DCB to variable moisture and ash was perceived negative linear effect for protein and quadratic effect on lipid levels meat. The replacement of forage sorghum up to 24% of dehydrated bagasse cashew the ensilage does not compromise the quality of the meat, however, the substitution of 8% is to be preferred because it provides meats with lower lipid content.

Keywords

• additive
• Anacardium occidentale
• native breeds
• meat quality
• residue