Carcass components and composition of some cuts of Texel x Bergamacia, Texel x Santa Ines and Santa Ines lambs, finished in fedlot with coffee hull as part of the diet

Thity-six lambs, 12 crossbred Texel x Bergamacia (TB), 12 crossbred Texel x Santa Ines (TS) and 12 purebred Santa Ines (SI) lambs were individually finished in fedlot for 50 days (from 130 to 180 days of age). Each genetic group consisted of six males and six females, fed three different diets: I = without coffee hulls (control); 2 = with in nature coffee hulls; 3 = with treated coffee hull with urea and grounded soybean grain. The animals were slaughtered at 180 days, in average. Then, the cold carcass cuts and the composition in muscle, bone and fat of the leg, shoulder and loin were evaluated. The use of the coffee hull, treated or not, did not affect the weight of the other carcass cuts and the composition of the leg, shoulder and loin. Santa Ines lambs showed smaller weight for the leg and loin muscle. The genetic group did not influence the weights of the others components, only the shoulder tended to show significant effect, indicating to be heavier for TB and TS animals. The males showed higher weights for posterior and previous arms, weights of the muscles of the shoulder, leg and loin and, also, higher bone weights of the shoulder and loin.