Growth Performance, Rumen Fermentation, and Meat Quality of Finishing Lambs Supplemented with Calcium Propionate or Sodium Propionate

This study aimed to evaluate the effect of dietary supplementation with calcium propionate (CaPr) or sodium propionate (NaPr) on growth performance, ruminal fermentation, and meat quality of finishing lambs. Twenty-seven non-castrated Creole male lambs (24.95 ± 2.15 kg body weight (BW); 4.5 ± 0.5 months old) were randomly assigned to three treatments: (a) CON: basal diet without the addition of CaPr or Na Pr; (b) basal diet + CaPr (10 g/kg DM); and (c) basal diet + NaPr (10 g/kg DM). The data were analyzed using a completely randomized experimental design, with each lamb considered an experimental unit (nine replicates/treatment). Dietary supplementation with CaPr or NaPr did not affect (<i>p</i> > 0.05) growth performance or dietary energetics. However, greater (<i>p</i> = 0.05) apparent dry matter digestibility was observed in the lambs that consumed the diet with NaPr10. Dietary supplementation with CaPr or NaPr did not affect (<i>p</i> > 0.05) ruminal pH or ruminal concentrations of ammonia nitrogen, acetate, propionate, butyrate, and total volatile fatty acids. However, ruminal lactate concentration increased (<i>p</i> = 0.01) in lambs consuming the NaPr diet. Hot carcass weight and yield, backfat thickness, meat pH, meat color (L*, a*, and b*), cooking loss, and water holding capacity were not affected by dietary supplementation with CaPr or NaPr. In conclusion, dietary supplementation with 10 g/kg DM of calcium propionate or sodium propionate does not affect growth performance, dietary energetics, ruminal fermentation, and the meat quality of finishing lambs.