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vol.34 issue1Increasing levels of energy supplementation on weight gain of grazing steers kept on a natural pasture at the Southeastern region of Rio Grande do SulEnergy-protein supplementation on body development of grazing Jersey heifers author indexsubject indexarticles search
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Revista Brasileira de Zootecnia

On-line version ISSN 1806-9290


FRESCURA, Rafael Batista Medeiros et al. Evaluation of carcass cuttings proportion, meat characteristics and evaluation of live weight components of lambs. R. Bras. Zootec. [online]. 2005, vol.34, n.1, pp.167-174. ISSN 1806-9290.

This study aimed to evaluate carcass physical comp0sition, meat characteristics and live weight carcass no component of lambs slaughter at 28 kg under different feeding systems. Eighteen lambs (Ile de France X Texel) were randomly allotted, with their respective mothers, to three treatments: RP - ryegrass pasture (Lolium multiflorum Lam.), COM - confinament of lamb and sheep together and CCF - confinament with creep feeding. A private feeding by creep feeding system was offered for the lambs. There were no difference in the neck percentage among RP, COM and CCf, with values of 9.27, 9.17, and 8.72%, respectively. In relation to the legs, COM (34.02%) and CCF (34.17%) animals expressed similar values and were superior than RP(31.73) animals values. The softness measured in the loin portion (Longissimus dorsi), from 9th to 12th rib was the same in the animals submitted to three treatments: RP, COM and CCF, with respective values of 2.33, 3.03 and 3.08. There were not effects in the treatments according to juiceness (SUC) and taste (TASTE). The skin percentage of RP (11.05%) and COM (10.50%) were no treatment effects to the through the panel, palatability and juiceness. The skin percentages of RP (11.05%) and CON (10.50%) animals were similar, and RP showed higher values than CCF (9.70%). The values of gastric content percentage for CCF (11.47%) animals were higher than the RP animals (5.09%) and showed similar value for CON (8.72%).

Keywords : confinement; ryegrass pasture; softness; tastiness; juiciness.

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