Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake

Aim of study: To evaluate the physicochemical and sensory quality meat from Santa Inês × Dorper lambs fed diets with increasing levels sunflower cake.
 Area Rio Grande do Norte (Brazil).
 Material methods: Twenty-four castrated (initial weight 18.9 ± 2.17 kg) were distributed in a completely randomized design four treatments (0, 5, 10 15% cake diet) six repetitions kept confinement until reaching average body 32.1 2.6 kg. The Longissimus lumborum muscle was used for proximate composition analyzes, Semimembranosus pH (after 24 h slaughter) analysis assays.
 Main results: did not affect or properties. Sensory also reveal significant differences obtained animals different diets. Principal Components Analysis indicated that juiciness, color, odor flavor positioned opposite to protein, texture, ash.
 Research highlights: use crossbred sheep as soybean meal corn replacer, up inclusion corn, does composition, characteristics meat.