The objective of this study was to evaluate the effects of corn processing method (ground corn, GC, vs. steam-flaked corn, SFC) and daily calcium propionate (CaPr; 0 vs. 9.45 g/lamb/d) supplementation on productive performance, dietary energetics, fat deposition, and carcass characteristics in finishing lambs. Thirty-six Dorper × Katahdin lambs (44.95 ± 3.30 kg initial body weight, IBW), blocked by IBW and randomly assigned within block to a 2 × 2 factorial arrangement, were used. Diets contained 50% corn grain and treatments consisted of: (1) GC, (2) SFC, (3) GC plus CaPr, and (4) SFC plus CaPr. There were no corn processing × CaPr interactions for growth performance, dietary energetics, or observed-to-expected dietary net energy (NE) ratios. Steam-flaked corn decreased DMI (1.30 vs. 1.35 kg/d;
p = 0.0036) and increased average daily gain (ADG; 0.168 vs. 0.144 kg/d), gain-to-feed ratio (G:F), and observed-to-expected dietary NE ratios compared with GC diets (
p < 0.05). In contrast, CaPr supplementation increased DMI (1.35 vs. 1.30 kg/d;
p = 0.0215) without affecting ADG, G:F, or observed-to-expected dietary NE ratios (
p > 0.05). Steam-flaked corn increased hot carcass weight (
p = 0.0339), cold carcass weight (
p = 0.0241),
Longissimus lumborum muscle area (
p = 0.0206), and chest depth (
p = 0.0368), whereas CaPr increased carcass length (
p = 0.0451). Interactions between corn processing and CaPr supplementation were observed for rib fat thickness (
p = 0.0491), rump fat thickness (
p = 0.0272), visceral fat (
p = 0.0485), perirenal fat (
p = 0.0209), and shoulder tissue composition, including muscle (
p = 0.0309), fat (
p = 0.0438), and muscle:fat ratio (
p = 0.0348). In GC diets, CaPr supplementation decreased fat deposition and increased muscle proportion, whereas in SFC diets CaPr supplementation increased fat deposition and reduced muscle proportion. Neither corn processing nor CaPr supplementation affected visceral mass (g viscera/g empty body weight). Calcium propionate supplementation decreased hindquarter yield (
p = 0.0494), increased shoulder IMPS207 yield (
p = 0.0494), and increased purge loss at 24 h (
p = 0.0496). Water-holding capacity showed a corn processing × CaPr interaction (
p = 0.0170), whereas the remaining meat-quality variables were not affected. Overall, SFC improved productive performance and dietary energy utilization, whereas CaPr increased DMI and altered fat deposition and tissue composition responses depending on corn processing method.
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