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.
Key words
Breed; carcass charateristics; production systems; quality; sheep