Abstract
Forty Dorper×Pelibuey male lambs were used to obtain the Longissimus dorsi muscle to evaluate the effect of zilpaterol hydrochloride (ZH) and soybean oil (SO) on chemical (moisture and intramuscular fat), physicochemical quality (pH, water holding capacity [WHC], Warner Bratzler shear force [WBSF], color) and sensory attributes of meat. Lambs were individually housed in pens and assigned randomly to 1 of 4 treatments (n=10): (1) control (no ZH or SO); (2) supplemented with ZH (10mg/animal daily); (3) addition of 6% SO, and (4) supplemented with ZH (10mg/animal daily)+addition of 6% SO. Feeding ZH decreased color parameters and intramuscular fat (P<0.05), and increased pH and WBSF. Panelists observed a decreased in overall color, harder meat and higher content of connective tissue (P<0.05) by ZH supplementation. Feeding SO increased (P<0.05) a* value and WHC, without modifying the sensory characteristics.
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