Physicochemical and sensory attributes of lamb meat from different genotypes feedlot finished

Abstract

The aim of this study was to evaluate the influence of different genotypes on the proximate composition, weight loss due to cooking, and sensory quality of lamb meat from half-blooded lambs obtained by crosses between undefined breed animals with Dorper, Santa Inês and Somalis feedlot finished in the northeastern semiarid region of Brazil. Samples from 24 animals were evaluated, eight from each genotype. The diet consisted of corn, wheat bran, soybean bran and oil, containing 2.8Mcal EM/kg of DM for all animals. The animals were weaned between 70 and 84 days of age. The termination lasted 90 days, when they were slaughtered and the carcasses brought to a cold room at 4°C for 24 hours. After this period, the Longissimus dorsi muscles were sectioned, vacuum packaged, identified and stored at -20°C for analysis of the proximal composition, weight loss due to cooking, and evaluation of sensory attributes. No difference was observed in the percentage of protein, fat, ash and parameters succulence, aroma and flavor. In contrast, the moisture content, weight loss due to cooking, hardness and overall acceptability showed statistical differences between groups, suggesting that the genotype would have influenced the lamb meat attributes, indicating a product with differentiated sensory characteristics.