Abstract:The objective of this work was to evaluate the qualitative and sensory characteristics and the fatty acid profiles of the meat of lambs fed with silages of two saccharine sorghum varieties and compare them with forage sorghum and maize silages. Twenty non-castrated male Suffolk lambs were arranged in a completely randomised block design, and the treatments consisted of the following silages: forage sorghum (FORSOR), saccharine sorghum ('BRS506'), saccharine sorghum ('BRS511') and maize (MAIZE). The animals wer… Show more
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