RESULTS
Composition of the diets and their antioxidant capacity is shown in Table 1. It can be seen that as the amount of coffee pulp increased in the diet, the antioxidant capacity also increased.
Carcass dressing was 48.19, 50.30, and 50.83% for diets that had 0, 8 and 16% coffee pulp, respectively. It can be seen that as the amount of coffee pulp in the diet increases, the carcass dressing also increases. The addition of 16% coffee pulp to the diet decreased rumen and intestinal fat from 3.43 to 2.53% relative to live weight. Mean kidney fat, pH, and REA were not modified as an effect of coffee pulp in the diet of sheep (Table 2).
The percentages of moisture, fat, protein, and ash in the sheep meat did not vary as an effect of including coffee pulp in the diet of sheep (Table 3)