<b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness

Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the weekly evaluation by ultrasound, they were slaughtered on the day following the measurement, regardless of their weight. The SFT did not alter the fatty acid profile of meat from Pantaneiro lambs. For the sensory analysis, the meat from the animals slaughtered with 4.00 mm SFT received the best score for variables overall acceptance and characteristic flavor as compared with the females slaughtered with 2.00 mm SFT. The treatment with 3.00 mm SFT, however, did not differ from the others. For sensory traits odor and juiciness, no effect of SFT was found. It is recommended to slaughter lambs with 3.00 mm thickness of subcutaneous fat on the loin, because covered better number of favorable attributes in sensory analysis

Productive performance and economic analysis of Santa Inês sheep slaughtered at different subcutaneous fat levels

The objective of this study was to evaluate the productive and economic performance of feedlot-finished Santa Inês lambs slaughtered at three subcutaneous fat levels. Twenty-four uncastrated male lambs with 100 ± 10 days of age and an initial body weight of 22.6 ± 3.9 kg were randomly assigned to three treatments and slaughtered at a subcutaneous fat thickness of 2.0, 3.0 and 4.0 mm. A completely randomized design consisting of three treatments and eight repetitions per treatment was adopted. Productivity parameters included final body weight, dry matter intake, daily and total weight gains, and feed conversion. For the determination of economically viable fat thickness for slaughter, only direct production costs such as lamb purchase costs, feed costs and cost of labor were considered, and revenue, expenses and profit were analyzed. The final body weight and total weight gain differed significantly (P<0.05) between treatments. Lambs slaughtered at a subcutaneous fat thickness of 3.0 and 4.0 mm had a higher final body weight (33.84 ± 1.71 and 34.65 ± 1.79 kg, respectively) and total weight gain (9.06 ± 1.04 and 11.82 ± 1.02 kg). However, lambs with 3.0 mm fat thickness exhibited better economic results (profit of US$ 3.10 per kg cold carcass). The slaughter of Santa Inês lambs at 3.0 mm subcutaneous fat thickness is recommended since it provides better productive performance, higher profit per kilogram carcass, and greater profitability

Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Inês lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT) were evaluated. Samples of the longissimus dorsi muscles were removed from 24 male uncastrated lambs distributed in a completely randomized design with three treatments and eight replicates. Weightings and ultrasound evaluations were performed every 14 days. No significant differences were observed for pH0h, which averaged 6.24. Lambs slaughtered with 4.0 mm SFT differed from the treatments with 2.0 and 3.0 mm as to the pH24h values. The meat from lambs slaughtered with 3.0 and 4.0 mm SFT showed a greater lightness (L*) value. Meat tenderness (2.21 kgf/cm2), cooking weight loss (13.90%), moisture (74.39%), and crude protein (22.10%) contents were not affected by the SFT. For the total lipid contents of the meat, significant differences were observed between the lambs slaughtered with 2.0 mm and those with 3.0 and 4.0 mm SFT. The sensory traits were not affected by the SFT with which the lambs were slaughtered. Lambs slaughtered with 4.0 mm SFT remained 33 days longer in feedlot and showed similar live weights at slaughter to those with 3.00 mm. It is recommended to slaughter Santa Inês lambs with a subcutaneous fat thickness of 3.00 mm