Growth Performance, Rumen Fermentation, In Vivo Digestibility, and Meat Quality of Pelibuey Lambs Fed a Diet with Ensiled Coffee Pulp

SIMPLE SUMMARY: This research focused on the potential use of coffee pulp, a byproduct of agriculture, in the diet of Pelibuey lambs. Although caffeine and tannin content limit its use in animal feeding, the study evaluated the inclusion of ensiled coffee pulp in the lambs’ diet. The research examined antioxidant compounds, caffeine, and tannin content in the lambs’ diets; their productivity, ruminal fermentation variables, in vivo digestibility, antioxidant capacity in blood serum; and carcass and meat characteristics. The study found that adding the ensiled coffee pulp to the diet did not affect caffeine and tannin concentration. However, it did improve antioxidant capacity in the blood serum, crude protein digestibility, and a slight increase in the redness (a*) of the meat. The research suggests that using up to 20% of ensiled coffee pulp in Pelibuey lambs’ diets is feasible without affecting their productivity, ruminal fermentation variables, nutrient digestibility, or carcass and meat characteristics. ABSTRACT: Coffee pulp has been included in ruminant diets; but until now, little has been known about how the addition of ensiled coffee pulp (ECP) affects the growth performance of lambs. This study explores the diet’s antioxidant capacity, tannins, and caffeine concentration and its effect on water intake, growth performance, rumen variables, in vivo digestibility, nitrogen balance, and carcass and meat characteristics of lambs fed ECP. Thirty-six male Pelibuey lambs were distributed randomly to one of three treatments (n = 12): without ECP(0); diet with 10% ECP(10), and diet with 20% ECP(20). The diets’ antioxidant capacity, tannins, and caffeine concentration were similar (p > 0.05) for all treatments. The diets’ antioxidant compounds and the blood serum’s antioxidant capacity were affected (p < 0.05). Dry matter and water intake, body-weight gain, and feed conversion were not significant (p > 0.05). No differences (p > 0.05) were found in the rumen variables or the nitrogen balance. However, the in vivo digestibility of crude protein was affected (p < 0.05). Carcass and meat quality were not affected (p > 0.05) by the inclusion of ECP, except temperature and redness (a*) at seven days of storage, respectively. Including up to 20% of ECP in the diet of lambs did not affect the growth performance, rumen variables, or nitrogen balance; however, the antioxidant compounds of the diets, the antioxidant capacity in blood serum, and the in vivo digestibility of crude protein were different. There was an increase in the redness (a*) and lower temperature in the Longissimus dorsi muscle, keeping lightness (L*), yellowness (b*), water-holding capacity, and texture at seven storage days.