Abstract
Abstract This study evaluated the level of natural tannins from Mimosa tenuiflora hay replacing Brachiaria decumbens cv. Basilisk hay in the diet of lambs on the composition of the carcass tissue, physicochemical properties, fatty acid profile and sensory attributes of lamb meat. A total of 28 uncastrated Santa Ines lambs with initial average body weight (BW) of 28.0 ± 0.5 kg was distributed in a block randomized design with four treatments each [four levels of inclusion of M. tenuiflora hay, providing four different level of tannins at 1.21 (control or without M. tenuiflora hay), 9.3; 17.4 and 25.4 g/kg dry matter (DM) total] and seven replicates. The inclusion of natural tannins from M. tenuiflora hay in the lamb diet resulted in quadratic increases (P
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