The effect of the use of different proportions of wet brewery residue on the carcass characteristics of feedlot finished lambs was evaluated. Twenty-five non-castrated Texel male lambs were randomly allotted into five groups, consisting in the replacement of the concentrate by wet brewery residue at proportions of 0%, 25%, 50%, 75%, and 100%. Diet was composed by Tifton-85 hay and concentrate mixture, in a relation roughage:concentrate of 40:60, based on dry matter (DM). The concentrate was composed of ground corn, soybean meal, mineral mix, and wet brewery residue, and its proportions varied in accordance with the treatments. Weights and yields of hot and cold carcasses; subcutaneous fat thickness; weights of leg, shoulder, ribs and neck; as well as carcass length, leg width and leg depth showed a linear decrease of increase of wet brewery residue replacing the concentrate.
sheep; feedlot; meat production; carcass; brewery residue
