Carcass and meat characteristics of crossbred lambs from three genetic groups
DOI:
https://doi.org/10.5433/1679-0359.2010v31n3p793Keywords:
Crossbreeding, Morphological characteristics, Regional composition, Sheep, Tissue composition, TendernessAbstract
The objective of this work was to evaluate carcass characteristics and meat quality of lambs from the genetic groups ½Texel - ½Hampshire Down (THD), ½Texel - ½Ile de France (TIF) and ½Texel - ½Suffolk (TS). Seventeen castrated lambs were used, being six THD, six TIF and five TS. Lambs were fed lot for 51 days, where they received daily a commercial concentrate ration (18% CP and 74% TDN), in the proportion of 1.5% of body weight, and had free access to chopped in natura sugar cane. The average age and weight at the initiation of the experiment were, respectively, 120 days and 31.0 kg. At the end of the experimental period lambs were slaughtered after 16 hours of fasting of solids. There was no significant difference (P > 0.05) for cold carcass weight and dressing percentage. Averages were 17.30 kg and 41.94%, respectively. Regional composition (neck, shoulder, ribs and leg) and carcass morphological characteristics (length and compactness) did not differed (P > 0.05) among the genetic groups. Tissue composition of the neck and meat quality (tenderness, juiciness and flavor), evaluated by a sensory panel, were similar (P > 0.05) among the three genetic groups. It can be concluded that in the lamb production any of the genetic groups studied can be used, for their carcass and meat characteristics were quite similar.
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