The aim of this study was to evaluate the growth performance and meat quality of lambs (40 animals) fed with increasing levels (0; 7.5; 15.0; 22.5 and 30.0%) of guava agroindustrial waste (GAW). The pH, cooking loss, colour and chemical composition were measured in the Longissimus lumborum (LL) muscle. A sensory analysis was performed with a panel of eight trained testers using a quantitative descriptive method in order to define sensory descriptors and their intensities. The lambs obtained a mean weight gain of 316 g/day consuming 1.32 kg/day of dry matter. The inclusion of GAW in the diet of lambs did not affect pH, L*, a* and b*. However, significant difference (P < .05) among the treatments were obtained for the chemical composition of LL: moisture decreased, while ash increased and intramuscular fat increased until 15% and then decreased at 22.5% with the inclusion of GAW. However, the sensorial characteristics of lamb meat (lamb odour and flavour, tenderness and juiciness) were not affect by the inclusion of GAW. Therefore, GAW can be included up to 30% in lamb feed without compromising the performance, physic-chemical and sensory characteristics of meat.

这项研究的目的是评估以番石榴农用废弃物（GAW）水平（0; 7.5; 15.0; 22.5和30.0％）喂养的羔羊（40只动物）的生长性能和肉品质。在腰最长肌（LL）肌肉中测量pH值，蒸煮损失，颜色和化学成分。由八名训练有素的测试人员组成的小组使用定量描述方法进行了感官分析，以定义感官描述符及其强度。羔羊平均体重增加316克/天，消耗1.32千克/天的干物质。羔羊日粮中添加GAW不会影响pH，L *，a *和b *。但是，显着差异（P ＜0.05）在处理中获得了LL的化学成分：水分减少，灰分增加，肌内脂肪增加到15％，然后加入GAW降低到22.5％。然而，羊肉的感官特性（羊肉的气味和风味，嫩度和多汁性）不受GAW的影响。因此，GAW最多可包含在羔羊饲料中的30％，而不会影响肉的性能，理化和感官特性。