Barbatimão bark as an alternative to sodium lasalocid in finishing diets for lambs: Carcass characteristics and meat quality

This study aimed to evaluate the effects of replacing sodium lasalocid with additives from barbatimão bark (Stryphnodendron rotundifolium) on the carcass characteristics and meat quality of feedlot lambs fed a high-concentrate diet. Twenty-four Pantaneiro lambs with an initial body weight of 21.2 ± 3.6 kg, were distributed in a randomized block design with three treatments: 1.50 g/lamb/day of dried barbatimão bark (DBB); 0.30 g/lamb/day of hydroalcoholic extract of barbatimão bark (HEB); and 0.019 g/lamb/day of sodium lasalocid (LAS). Carcass characteristics were not influenced (P > 0.05) by the treatments, except for the degree of fattening (P = 0.01) where LAS showed higher values than HEB, but similar to DBB. The yellowness and hue angle values of LAS and DBB were higher than those of HEB (P < 0.05). The crude protein content of the meat decreased (P = 0.01) with the inclusion of barbatimão bark additives. Barbatimão bark additives show potential as a natural alternative to sodium lasalocid in lamb diets, as they do not negatively affect carcass characteristics. Although there was a reduction in the crude protein content of the meat with the use of barbatimão bark additives, this impact did not reduce meat quality.