Effects of Dietary Hemp Harvest Residue Mixture on Carcass Characteristics, Meat Quality, and Muscle Amino Acid and Fatty Acid Profiles of Hu Ram Lambs

To develop unconventional feed resources, this study investigated the effects of adding HHRM to the diet on carcass traits, meat quality, amino acids, and fatty acids in male Hu sheep lambs. Forty-eight healthy, 3-month-old lambs (24.33 ± 1.56 kg) were randomly divided into four groups (n = 12): CON (0%), LC (3%), MC (6%), and HC (9%). The trial included a 5-day adaptation period followed by an 80-day main trial period. Compared with the CON group, the HC group showed higher levels of GR, crude protein, EAAs, and several individual amino acids, while simultaneously reducing drip loss and improving cooking yield (p < 0.05). However, compared with the CON group, the HC group had a higher pH24 h value but lower b*24 h values, hardness, elasticity, cohesiveness, and chewiness; it also had the highest SFA content and the lowest PUFA, UFA, and n-6 contents. The LC and MC groups increased intramuscular fat content and reduced shear force (p < 0.05); among them, the MC group had the highest n-3 content (p < 0.05) and the lowest shear force. There were no significant differences in MUFA content. In summary, it is recommended that 6% HHRM be used as the appropriate addition level.