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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Ricardo, H. A. [1] ; Fernandes, A. R. M. [2] ; Mendes, L. C. N. [3] ; Oliveira, M. A. G. [4] ; Protes, V. M. [5] ; Scatena, E. M. [3] ; Roca, R. O. [1] ; Athayde, N. B. [6] ; Girao, L. V. C. [7] ; Alves, L. G. C. [8]
Total Authors: 10
Affiliation:
[1] Univ Estadual Paulista UNESP, FCA, BR-18610307 Botucatu, SP - Brazil
[2] UFGD, FCA, BR-79804970 Dourados, MS - Brazil
[3] Univ Estadual Paulista UNESP, FMVA, BR-16050680 Aracatuba, SP - Brazil
[4] Associacao Paulista Criadores Ovinos ASPACO, BR-18650000 Sao Manuel, SP - Brazil
[5] Univ Estadual Paulista UNESP, FMVZ, BR-18618970 Botucatu, SP - Brazil
[6] Embrapa Acre, BR-69900970 Rio Branco, AC - Brazil
[7] Univ Fed Uberlandia, Fac Med Vet FAMEV, BR-38400902 Uberlandia, MG - Brazil
[8] Univ Estadual Londrina, CCA, BR-86051990 Londrina, PR - Brazil
Total Affiliations: 8
Document type: Journal article
Source: Small Ruminant Research; v. 130, p. 141-145, SEP 2015.
Web of Science Citations: 9
Abstract

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 x Santa Ines and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper x Santa Ines 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 omega 6:omega 3 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. (C) 2015 Elsevier B.V. All rights reserved. (AU)