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

H. A. Ricardo; A. R.M. Fernandes; L. C.N. Mendes; M. A.G. Oliveira; V. M. Protes; E. M. Scatena; R. O. Roça; N. B. Athayde; L. V.C. Girão; L. G.C. Alves

doi:10.1016/j.smallrumres.2015.07.007

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

H. A. Ricardo, A. R.M. Fernandes, L. C.N. Mendes, M. A.G. Oliveira, V. M. Protes, E. M. Scatena, R. O. Roça, N. B. Athayde, L. V.C. Girão, L. G.C. Alves

Research output: Contribution to journal › Article › peer-review

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. ×. Santa Inês and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper. ×. Santa Inês 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 ω6:ω3 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.

Original language	English
Pages (from-to)	141-145
Number of pages	5
Journal	Small Ruminant Research
Volume	130
DOIs	https://doi.org/10.1016/j.smallrumres.2015.07.007
State	Published - 1 Sep 2015
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2015 Elsevier B.V..

Keywords

Conformation
Creep feeding
Lamb
Meat color
Taste

ASJC Scopus subject areas

Food Animals
Animal Science and Zoology

Access to Document

10.1016/j.smallrumres.2015.07.007

Cite this

Ricardo, H. A., Fernandes, A. R. M., Mendes, L. C. N., Oliveira, M. A. G., Protes, V. M., Scatena, E. M., Roça, R. O., Athayde, N. B., Girão, L. V. C., & Alves, L. G. C. (2015). Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation. Small Ruminant Research, 130, 141-145. https://doi.org/10.1016/j.smallrumres.2015.07.007

@article{9836e8f640be4d52ad6b0da77d2786b7,

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

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. ×. Santa In{\^e}s and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper. ×. Santa In{\^e}s 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 ω6:ω3 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.",

keywords = "Conformation, Creep feeding, Lamb, Meat color, Taste",

author = "Ricardo, {H. A.} and Fernandes, {A. R.M.} and Mendes, {L. C.N.} and Oliveira, {M. A.G.} and Protes, {V. M.} and Scatena, {E. M.} and Ro{\c c}a, {R. O.} and Athayde, {N. B.} and Gir{\~a}o, {L. V.C.} and Alves, {L. G.C.}",

note = "Publisher Copyright: {\textcopyright} 2015 Elsevier B.V..",

year = "2015",

month = sep,

day = "1",

doi = "10.1016/j.smallrumres.2015.07.007",

language = "English",

volume = "130",

pages = "141--145",

journal = "Small Ruminant Research",

issn = "0921-4488",

publisher = "Elsevier",

}

Ricardo, HA, Fernandes, ARM, Mendes, LCN, Oliveira, MAG, Protes, VM, Scatena, EM, Roça, RO, Athayde, NB, Girão, LVC & Alves, LGC 2015, 'Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation', Small Ruminant Research, vol. 130, pp. 141-145. https://doi.org/10.1016/j.smallrumres.2015.07.007

TY - JOUR

T1 - Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil

T2 - Preliminary investigation

AU - Ricardo, H. A.

AU - Fernandes, A. R.M.

AU - Mendes, L. C.N.

AU - Oliveira, M. A.G.

AU - Protes, V. M.

AU - Scatena, E. M.

AU - Roça, R. O.

AU - Athayde, N. B.

AU - Girão, L. V.C.

AU - Alves, L. G.C.

PY - 2015/9/1

Y1 - 2015/9/1

N2 - 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. ×. Santa Inês and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper. ×. Santa Inês 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 ω6:ω3 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.

AB - 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. ×. Santa Inês and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper. ×. Santa Inês 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 ω6:ω3 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.

KW - Conformation

KW - Creep feeding

KW - Lamb

KW - Meat color

KW - Taste

UR - http://www.scopus.com/inward/record.url?scp=84941187800&partnerID=8YFLogxK

U2 - 10.1016/j.smallrumres.2015.07.007

DO - 10.1016/j.smallrumres.2015.07.007

M3 - Article

AN - SCOPUS:84941187800

SN - 0921-4488

VL - 130

SP - 141

EP - 145

JO - Small Ruminant Research

JF - Small Ruminant Research

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this