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 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.