Effects of the dietary inclusion of babassu oil or buriti oil on lamb performance, meat quality and fatty acid composition

The effects of adding babassu oil (BAO) or buriti oil (BUO) to lamb diets, on performance, carcass characteristics, meat quality and fatty acid (FA) composition were evaluated. Feeding BAO reduced (P = .02) dry matter intake, kidney fat and dressing percentage, but did not change energy intake and performance. Meat pH, color, protein content and sensorial evaluation were not affected by diet. However, BUO increased (P = .02) intramuscular and subcutaneous fat contents, but decreased shear force. BAO increased (P