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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Small Ruminant Research; v. 130, p. 141-145, SEP 2015.
• Citações Web of Science: 9

Resumo

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)

• Processo FAPESP: 09/53559-0 - Definição de parâmetros para a criação e certificação do cordeiro paulista
• Beneficiário: Luiz Claudio Nogueira Mendes
• Modalidade de apoio: Auxílio à Pesquisa - Pesquisa em Políticas Públicas