Physicochemical parameters, fatty acid profile, and sensory attributes of meat from lambs fed with cassava dregs in replacement of corn.

The objective of this study was to evaluate the effect of the replacement of corn by cassava dregs (0, 33, 66, and 100%) in the diet of lamb on physicochemical parameters, fatty acid profile, and sensory attributes of meat. Forty male non-castrated Santa Inês crossbred lambs with an initial average weight of 20 ± 1.87 kg were slaughtered after 70 days. The physicochemical parameters and chemical composition of meat were not affected by the diets. Eicosenoic (C20:1n-9) and linolenic (C18:3n-3) acids increased linearly and there was a linear decreasing effect for the flavor score with increasing cassava dregs in the diets. The replacement of corn by cassava dregs did not influence omega-6:omega-3 ration or the total desirable fatty acids, as well as the color, aroma, tenderness, juiciness, or overall evaluation scores. Cassava dregs may be added in the diets of lambs, without negative effects on physicochemical characteristics, chemical composition, and fatty acid indexes, with positive effects on unsaturated fatty acid content. However, the total replacement of corn altered the sensory attributes and decreased purchase intent of the meat.