## 3 Results
### Meat Quality, Chemical Composition, and Sensory Analysis  
No difference was observed between treatments (\(p>0.05\)) for pre-rigor and post-rigor pH measures of the meat (Table 7). The parameters associated with meat color, lightness (\(L^{\star}\)), redness (\(a^{\star}\)), and yellowish (\(b^{\star}\)) did not differ among all treatments (\(p>0.05\)). Thawing loss, cooking loss, water holding capacity, and shear force did not differ among all treatments (\(p>0.05\)). TBARS (mg malonaldehyde/kg of meat) values were lower when grazing lambs received a supplement containing macadamia oil and vitamin E (MOVE) (\(p=0.0040\), Table 7). The parameters associated with meat composition (g/100 g of muscle), total collagen, protein, fat, moisture, and ash did not differ among all treatments (\(p>0.05\), Table 7).  
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Experimental Diets**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{**\(p\)-Value 1**} \\ \cline{2-2} \cline{5-6}  & **Control** & & & & \\ \hline Hot carcass weight, kg & 15.68 & 15.52 & 15.34 & 0.71 & 0.9452 \\ Cold carcass weight, kg & 15.21 & 15.04 & 14.88 & 0.71 & 0.9453 \\ Hot carcass yield, \% & 48.05 & 48.24 & 46.73 & 0.87 & 0.1843 \\ Cold carcass yield, \% & 46.61 & 46.72 & 45.30 & 0.84 & 0.2053 \\ Subcutaneous fat thickness, mm & 1.67 b & 1.85 a & 1.89 a & 0.06 & 0.0403 \\ \hline \hline \end{tabular} Control: control diet. MO: Control + macadamia oil. MOVE: MO + vitamin E. Feed efficiency = Average daily gain (g/day)/Dry matter intake (g/day). SEM: standard error of the mean. 1 Averages with different letters on the lines differ at the 5% level by the \(t\)-test.  
\end{table}
Table 6: Effect of macadamia oil and vitamin E supplementation on grazing lambs’ growth performance and carcass characteristics.  
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Experimental Diets**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{**\(p\)-Value 1**} \\ \cline{2-2} \cline{5-6}  & **Control** & & & & \\ \hline Meat pH (pre-rigor) & 6.95 & 6.79 & 6.82 & 0.08 & 0.3444 \\ Meat pH (post-rigor) & 5.73 & 5.74 & 5.65 & 0.07 & 0.5903 \\ Color & & & & & \\ Lightness (\(L^{\star}\)) & 41.28 & 42.07 & 42.29 & 0.86 & 0.6827 \\ Redness (\(a^{\star}\)) & 14.78 & 14.77 & 14.35 & 0.46 & 0.7603 \\ Yellowness (\(b^{\star}\)) & 10.66 & 10.33 & 10.27 & 0.42 & 0.7857 \\ Thawing loss, \% & 5.22 & 5.20 & 5.32 & 0.34 & 0.9619 \\ Cooking loss, \% & 14.28 & 13.18 & 13.75 & 1.06 & 0.7675 \\ Shear force, Newtons & 32.95 & 33.34 & 31.67 & 1.47 & 0.7198 \\ Water holding capacity, \% & 15 & 15 & 17 & 0.01 & 0.5245 \\ TBARS 2 & 0.49 b & 0.51 b & 0.32 a & 0.04 & 0.0040 \\ Chemical composition, g/100 g & & & & & \\ Total colagen & 0.63 & 0.53 & 0.68 & 0.05 & 0.2126 \\ Protein & 21.60 & 21.55 & 21.48 & 0.17 & 0.8996 \\ Fat & 1.83 & 2.10 & 2.08 & 0.15 & 0.3619 \\ Moisture & 74.60 & 74.96 & 74.27 & 0.36 & 0.4278 \\ Ash & 1.62 & 1.38 & 1.97 & 0.22 & 0.2153 \\ Sensory characteristics & & & & & \\ Appearance & 5.85 b & 6.69 a & 5.94 b & 0.23 & 0.0041 \\ Flavor & 6.85 b & 7.44 a & 6.45 b & 0.21 & 0.0005 \\ Tendermess & 7.05 & 7.18 & 6.69 & 0.20 & 0.1535 \\ Overall liking & 6.73 b & 7.33 a & 6.30 b & 0.20 & 0.0004 \\ \hline \hline \end{tabular} Control: control diet. MO: Control + macadamia oil. MOVE: MO + vitamin E. 1 Averages with different letters on the lines differ at the 5% level by the \(t\)-test. 2 mg of malonaldehyde/kg of meat.  
\end{table}
Table 7: Effect of macadamia oil and vitamin E supplementation on meat quality of grazing lambs.  
Lamb's supplemented only with macadamia oil (MO) had a higher score for overall liking compared to Control and MOVE treatments (\(p\) = 0.0004, Table 7). There was a higher score (\(p\) < 0.05) for the appearance and flavor of the meat when the lambs received only macadamia oil (MO), however no difference was observed for meat tenderness (\(p\) = 0.1535, Table 7).