Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation

• Autor(a) principal: Ricardo, H. A. [UNESP]
• Data de Publicação: 2015
• Outros Autores: Fernandes, A. R.M., Mendes, L. C.N. [UNESP], Oliveira, M. A.G., Protes, V. M. [UNESP], Scatena, E. M. [UNESP], Roça, R. O. [UNESP], Athayde, N. B., Girão, L. V.C., Alves, L. G.C.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.smallrumres.2015.07.007; http://hdl.handle.net/11449/167997
• topic: Conformation; Creep feeding; Lamb; Meat color; Taste

The objective of this study was to determine the differences of carcass traits and meat quality of market lambs between a traditional and an intensive production model. Eighty lambs were obtained from four commercial farms. At the Traditional model 20 lambs were Dorper. ×. Santa Inês and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper. ×. Santa Inês lambs. Animals from intensive model had access to creep feeding until weaning and were fed with a total mixed ration with 90% of concentrate at the finishing. The intensive model provided higher loin eye area and fat thickness, and lower shear force of the loin (P<. 0.0001). The Traditional model presented higher rate of polyunsaturated fatty acids (P<. 0.01) and lower ω6:ω3 rate (P<. 0.0001). The loin of the animals from the intensive model presented more intense aroma and taste and higher juiciness and chewiness (P<. 0.05). The intensive model produced carcasses with better conformation and fatness and soft meat with better color, taste and texture.