Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid-base status and meat characteristics

7 pages, 4 tables.-- Available online June 4, 2007.Thirty-six young Merino lambs (15.3 kg live weight) were allocated into four equal groups to study the effects of the inclusion of sodium bicarbonate (‘Bic’, 0 vs. 2%) and sugar beet pulp (‘SBP’, 0 vs. 12%) in the concentrate on meat characteristics. Lambs were fed barley straw and concentrate ad libitum. When they reached 25 kg a blood sample was taken and the animal slaughtered. After 24 h meat characteristics (pH, colour, water holding capacity, Warner–Bratzler shear force, chemical and fatty acid – ‘FA’ – composition) were measured on M. longissimus thoracis et lumborum. SBP replacing 24% of the barley in the concentrate caused an increase in shear force (P < 0.05) and saturated FA (P < 0.05), decreasing meat unsaturated FA (P < 0.05). SB increased blood base excess (P < 0.05) and meat yellowness (P < 0.05) and decreased meat pH (P < 0.05), without altering any other meat characteristics.The authors wish to acknowledge the financial support received from the Junta de Castilla y León Project CSI 07/04. Raúl Bodas gratefully acknowledges receipt of a scholarship from the Ministry of Education and Science (MEC, Spain), under the programme FPU.Peer reviewe