Carcass characteristics, meat quality and composition of lambs finished in cultivated pastures

• Published in: Ciência e tecnologia de alimentos 2022, Vol.42
• Main Authors: ARAÚJO, Cynthia Gabriela Fernandes de, COSTA, Marcone Geraldo, DIFANTE, Gelson dos Santos, EMERENCIANO NETO, João Virgínio, GURGEL, Antonio Leandro Chaves, COSTA, Carolina Marques, ARAÚJO, Itânia Maria Medeiros de, SILVA, Maria Gabriela da Trindade, MEDEIROS, Mariana Campelo
• Format: Article
• Language: Portuguese
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 1678-457X
• DOI: 10.1590/fst.71420

Abstract Thirty-two Santa Inês male lambs, not castrated, were distributed in a randomized block design to evaluate the effects of different tropical forage cultivars (two Panicum maximum (Syn. Megathyrsus maximus): Aruana and Massai, and two Brachiaria brizantha (Syn. Urochloa brizantha) Marandu and Piatã) on carcass characteristics, quality, physical composition, and meat chemistry. The data were subjected to an analysis of variance, and the means compared using the Tukey test at 5% significance. There was no effect of cultivars on body weight, slaughter weight, and biometric measurements of the carcass. The Aruana and Piatã cultivars provided higher weights of hot and cold carcasses when compared to the Massai and the Marandu had no significant differences compared to the others. The animals kept in the pasture of the Aruana cultivar showed higher shank yields. However, forage cultivars did not affect the ribeye area or subcutaneous fat thickness. There was also no effect of cultivar on pH, temperature, cooking losses, cooling losses, and meat shear strength. The cultivars did not change the quality and composition of the meat. However, the Aruana, Piatã, and Marandu cultivars were the ones that provided higher carcass weights and ham yields.