Nutrient intake, digestibility, performance, carcass traits and sensory analysis of meat from lambs fed with co-products of Amazon oilseeds

The increase in availability and nutritional composition of oilseed co-products has made it essential to study the use of this biomass. The objective of this work was to investigate the effects of including oilseed cakes on intake and digestibility, performance, carcass characteristics and meat sensory in feedlot lambs. Twenty-four crossbred Dorper × Santa Inês lambs, with initial body weight of 30 ± 1.3 kg, male, castrated, aged 4-5 months, were distributed in a completely randomized experimental design with four treatments (diets) and six replications (animals), confined in individual stalls for 70 days. The inclusion of tucuma cake (Tuc) reduced dry matter intake (