Lage, J. F. [UNESP]Paulino, P. V RPereira, L. G RDuarte, M. S.Filho, S.C. ValadaresOliveira, A. S.Souza, N. K PLima, J. C M2014-05-272014-05-272014-01-01Meat Science, v. 96, n. 1, p. 108-113, 2014.0309-1740http://hdl.handle.net/11449/76936Thirty non-castrated male lambs with 20. ±. 2.3. kg average body weight (BW) were randomly assigned to five treatments consisted of different dietary concentrations of crude glycerin (CG; 0, 3, 6, 9 and 12% on DM basis) to evaluate the effects on performance, carcass and meat quality traits. A quadratic effect was observed for performance (P= 0.04), final BW (P<. 0.01) and hot carcass weight (P<. 0.01). No effects of CG were observed (P>. 0.05) on carcass pH neither on shear-force, cooking loss and ether extract content in longissimus. The inclusion of CG tended to reduce the Zn content in meat (P= 0.09). The data suggests that CG (36.2% of glycerol and 46.5% of crude fat) may be used in diets of finishing lambs with concentrations up to 3% without negative effects on performance and main carcass traits. Moreover, inclusion of CG seems to not affect quality and safety of meat for human consumption. © 2013 Elsevier Ltd.108-113engBy-productFeedlotGlycerolRuminantsSheepCrude glycerinsEther extractsHuman consumptionQuadratic effectQuality and safetiesByproductsMammalsMeatsArtigo10.1016/j.meatsci.2013.06.020WOS:000327166500015Acesso aberto2-s2.0-848809764172-s2.0-84880976417.pdf