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Babassu cake (BC) is a byproduct from oil extraction from babassu palm kernels. The aim of this study is to evaluate the effect of including BC levels (0%, 6%, 12%, and 18% on a dry matter basis) in the diet of 28 kids (n = 7 per treatment) on productive performance, and quality and profile of fatty acids (FA) of meat (loin). The inclusion of BC in the diet increases dry matter intake (P = 0.0005),...