Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat.
Talma Jordana LimaNeila Lidiany RibeiroRoberto Germano CostaGeovergue Rodrigues de MedeirosAriosvaldo Nunes de MedeirosSolange de SousaRita de Cassia Ramos do Egypto QueirogaMartina P SerranoFrancisco J BarbaJosé M LorenzoPublished in: Journal of the science of food and agriculture (2019)
Spineless cactus could be included up to the level of 300 g kg-1 DM in the finishing diets of lambs to increase the fat content of meat without compromising its sensorial properties. However, further studies about the fatty acid composition of meat from lambs fed diets containing spineless cactus are necessary. © 2019 Society of Chemical Industry.