Meat Quality of Santa Inês Lambs Fed with Different Levels of Forage Cactus: An Integrated Approach
DOI:
https://doi.org/10.5327/fst.591Palavras-chave:
meat cuts, non-carcass components, physicochemical analysis, spineless cactusResumo
This study evaluated the effects of including forage cactus (Opuntia ficus-indica) at 500 g/kg of dry matter in the diet of Santa Inês lambs on meat quality, carcass traits, non-carcass components, and sensory attributes. The inclusion of cactus forage did not significantly affect physicochemical parameters such as moisture, protein, and color, although a reduction in lipid content was observed. Carcass yield and non-carcass components remained stable across treatments, indicating no adverse impact on productive performance. The sensory analysis revealed a significant improvement in meat juiciness and a positive trend in overall acceptability, suggesting enhanced consumer appeal. These findings support the use of forage cactus as a sustainable and functional alternative feed resource in lamb production systems, particularly in semi-arid regions.
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