Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate

Translated title of the contribution: Meat quality in lambs of different genotypes and ages at slaughter

Américo Garcia Da Silva Sobrinho, Roger Walter Purchas, Isam Tawfik Kadim, Sandra Mari Yamamoto

Research output: Contribution to journalArticle

59 Citations (Scopus)


Lambs born from Romney ewes and sired by Romney, East Friesian x (Finn x Texel), and Finn x Poll Dorset, under pasture grazing system, were evaluated for meat quality. Animals were slaughtered at two age groups (150 and 300 days), each group with 15 animals of each sire breed, in a total of 90 animals. The meat from Romney lambs was more tenderness than those from the other genotypes. The final pH in semimembranosus muscle of younger lambs was higher (5.61) than those in muscle from older lambs (5.58). But, these last showed meat less tenderness (11.16 kg) than that from lambs slaughtered at 150 days of age (7.45 kg). In relation to meat color, the luminosity of meat from lambs slaughtered at 150 days was higher (38.20) than that from lambs slaughtered later (36.80), but this trait was not affected by genotype. In conclusion, both genotype and slaughter age influenced quantitative aspects of lamb carcass and lamb meat quality characteristics.

Original languageUndefined/Unknown
Pages (from-to)1070-1078
Number of pages9
JournalRevista Brasileira de Zootecnia
Issue number3
Publication statusPublished - May 2005



  • Lamb
  • Meat
  • Qualitative aspects

ASJC Scopus subject areas

  • Animal Science and Zoology
  • veterinary(all)

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