Carcass characteristics and tissue composition of the meat of feedlot lambs fed high-grain diets

Guilherme Meneghello Carvalho Bernardes, Sérgio Carvalho, Rafael Sanches Venturini, William Soares Teixeira, Juliano Henriques da Motta, Luiza Ilha Borges, Juliene da Silva Rosa, André Cocco Pesamosca, Vagner Lopes Mello, Matheus Lehnhart de Moraes

Abstract


This study aimed to evaluate the effect of using different high-grain diets on the carcass characteristics and tissue composition of the meat of feedlot-finished lambs. Thirty-two male castrated Texel lambs born from single births and weaned at approximately 50 days of age were allotted to treatments that consisted of different unprocessed grains, as follows: corn grain, white oat grain, black oat grain, or grain of rice in the husk. The animals were slaughtered upon reaching the pre-established slaughter weight of 32 kg, which corresponds to 60% of the mature weight of their mothers. Lambs fed the high-corn grain diet had higher weights and yields of hot and cold carcass and larger loin-eye areas than those finished in the feedlot receiving high-grain diets based on white oat, black oat, or rice in the husk. Additionally, they had a higher degree of fatness and a thicker subcutaneous fat layer at slaughter, which lead to decreased cooler shrink loss. The neck, shoulder, ribs, and leg cuts were heavier in lambs fed the high-corn grain diet. By contrast, these lambs had a lower proportion of leg, more rib, and higher meat fat content, which may be undesirable for the consumer market. The use of high-corn grain diets, in comparison with high-grain diets based on black oat, white oat, and rice in the husk, may be recommended for finishing lambs in the feedlot when they are slaughtered at similar weights.

Keywords


Loin eye area; Conformation; Degree of fatness; Yield; Texel.

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DOI: http://dx.doi.org/10.5433/1679-0359.2018v39n6p2635

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433 / 1679-0359
E-mail:  semina.agrarias@uel.br
Este obra está licenciado com uma Licença  Creative Commons Atribuição-NãoComercial 4.0 Internacional