Genetic effects on meat quality of crossbred lambs finished in confinement

Abstract The objective of this study was to evaluate the subjective, chemical and sensorial meat characteristics of ½ Santa Inês (SI) x ½ No Defined Racial Standard (NDRS) and ½ Brazilian Somalis (BS) x ½ No Defined Racial Standard (NDRS) crossbred lambs, finished in confinement. Sixteen uncastrated male lambs with initial weight of 19.7 ± 2.03 kg and approximately 90 days of age. A randomized block design was used, with blocks represented by the initial weight of each genetic group, with eight animals per group. There was a higher degree and distribution of marbling, percentage of lipids and meat color for ½ BS x ½ NDRS lambs. The conjugated linoleic acid profile was higher for ½ SI x ½ NDRS lambs. Considering the meat quality of the evaluated genetic groups, Santa Inês crossbred lambs have a better nutritional value for meat, especially taking into account the production of foods that are beneficial to human health.

Bibliographic Details

Main Authors:	OLIVEIRA,DELANO S., ROGÉRIO,MARCOS CLÁUDIO P., ALVES,ARNAUD A., BATISTA,ANA S.M., ALBUQUERQUE,FERNANDO HENRIQUE M.A.R DE, POMPEU,ROBERTO C.F.F., GUIMARÃES,VINÍCIUS P.
Format:	Digital revista
Language:	English
Published:	Academia Brasileira de Ciências 2021
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000101401
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