Centesimal composition of the lamb meat of Dorper x SRD and Santa Ines x SRD finished in the pasture and feedlot

Abstract

The effect of the genetic crossbreeding and the system of finishing - slaughter weight on the centesimal composition from the muscle of the loin and ham in eighteen male lambs, divided in two groups in accordance with the crossbreeding (group 1 - 04 ½ Dorper x ½ SRD and 06 ½ Santa Ines x ½ SRD and group 2 - 04 ½ Dorper x ½ SRD and 04 ½ Santa Ines x ½ SRD), was evaluated. Each group was divided in two sub-groups with respect to finishing system - slaughter weight (ST-PA). The animals had been weaned at 90 days of life and then created under half-intensive regimen, being fed with improved pasture of gramão and current-grass until reaching the band of weight from 19 to 27 kg (ST1-PA1). The remaining lambs had been confined and fed with elephant-grass and 40% concentrate until reaching the band of weight from 29 to 32 kg (ST2-PA2). The qualitative and quantitative data had been analyzed by the statistical program SAS, being the statistical significant differences considered if p≤0.05. The interaction ST-PA x genetic group was significant only for the ashes content in the ham of crosses Dorper x SRD in the ST1-PA1. It is concluded that Dorper and Santa Ines breeds had not qualitatively improved the meat of the lambs crossbred compared their characteristics of centesimal composition. It is recommended slaughter in the ST1-PA1 and the consumption of ham of the lambs Dorper x SRD.