Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality.

Abstract

This study investigated the effects of feeding graded levels of sun-dried red grape pomace (GP; 0, 5, 10, 15 and 20%) on growth, carcass and meat physico-chemical quality attributes of Dohne Merino lambs for 42\u202fdays. Dry matter intake increased quadratically with a critical value (i.e., optimum inclusion level) of 11.3% GP (P\u202f≤\u202f0.05). Diet exhibited similar quadratic responses for average daily gain, live, hot and cold carcass weights with optimum inclusion levels at 9.6, 9.7, 12, 2 and 12.1, respectively (P\u202f≤\u202f0.05). Overall, meat quality traits were not negatively affected by GP inclusion (P\u202f>\u202f.05). Gross profit was influenced by diet, with an optimum inclusion level at 12.2% (quadratic; P\u202f≤\u202f0.05). Overall, inclusion of 12.2% GP in lamb finishing diets at the expense of oat bran and wheat bran middlings improved lamb productivity, without compromising meat quality.