Meat sensorial traits from Hampshire Down, Santa Inês and Bergamácia x Corriedale Lambs, slaughtered at four weights

Revista Brasileira de Zootecnia

Siqueira, Edson Ramos de²  Roça, Roberto Oliveira³  Uemi, Alberto¹  Fernandes, Simone² 

[1] UNESP, Botucatu;UNESP

关键词: feedlot lamb meat;    meat quality;    sensorial tests    Introdução O mercado de carne ovina no Brasil expande-se de forma significativa nos últimos tempos;   

DOI  :  10.1590/S1516-35982002000500025

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

- Twenty Hampshire Down, 24 Santa Inês and 36 crossbred Bergamácia x Corriedale lambs, slaughtered four liveweights (28, 32, 36 and 40 kg), were compared in relation to the meat sensorial traits. These animals were weaned at 60 days of age and full fed in feedlot with a diet composed by hay (35%) and concentrate (65%). After the slaughter and carcass cooling, longissimus dorsi muscle was taken off to the sensorial tests. There was not liveweight effects on the evaluated sensorial traits. The taste value for crossbred lamb meat was similar to Hampshire Down and higher than Santa Inês. For meat tenderness, the crossbred lambs surpassed the purebreed. The value for meat tenderness were higher for the crossbred lambs. For the other traits the genotypes were similars. Generally, the results show that the experimental lamb meat presented a high sensorial quality.

【 授权许可】

CC BY-NC