The purpose of this experiment was to evaluate the influence of different levels of substitution of the concentrate by brewery's residue on the tissue composition, centesimal composition and cholesterol content in the meat of lambs finished in feedlot. Twenty-five male, non castrated Texel lambs were used, distributed in five treatments, which consisted in the levels of brewery's residue replacing concentrate, being 0%, 25%, 50%, 75% and 100% of substitution. Diet's composition was Tifton-85 hay and concentrate mixture, in a relation roughage:concentrate of 40:60, on dry matter (DM). The concentrate was composed of corn ground grain, soybean meal, mineral mix and brewery's residue, and its proportion varied in accordance with the treatments. The diets were formulated to be isoproteics, based on the crude protein (CP) level of the treatment with the higher level of residue. The lambs were slaughtered after 77 days of experiment. It was observed, in the section between 9th and 11th ribs, that the weights of bone, muscle and fat had linearly decreased, and the proportion of muscle had linearly increased with the increase of the level of the residue. There was a linear increase in the proportion of humidity in the Longissimus dorsi muscle with the increase of the brewery's residue on the lamb's diets.
feeding; chemical composition; sheep; Longissimus dorsi
