Abstract
This study aimed to evaluate the effects of different salinity levels in drinking water on the quantitative and qualitative characteristics of lamb carcass and meat. Ram lambs (n=32) were distributed in a completely randomized design with four levels of salinity in the drinking water (640mg of total dissolved solids (TDS)/L of water, 3188mg TDS/L water, 5740mg TDS/L water, and 8326mg TDS/L water). After slaughter, blending, gutting, and skinning the carcass, hot and biological carcass yields were obtained. Then, the carcasses were cooled at 5°C for 24h, and then, the morphometric measurements and the cold carcass yield were determined and the commercial cuts made. In the Longissimus lumborum muscle color, water holding capacity, cooking loss, shear force, and chemical composition were determined. The yields of hot and cold carcass (46.10 and 44.90%), as well as losses to cooling (2.40%) were not affected (P>0.05) by the salinity levels in the water ingested by the lambs. The meat shear force was 3.47kg/cm2 and moisture, crude protein, ether extract, and ash were 73.62, 22.77, 2.5, and 4.3%, respectively. It is possible to supply water with salinity levels of up to 8326mg TDS/L, because it did not affect the carcass and meat characteristics of Santa Inês lambs.
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