Genetic effects on meat quality of crossbred lambs finished in confinement

Abstract The objective of this study was to evaluate the subjective, chemical and sensorial meat characteristics of ½ Santa Inês (SI) x ½ No Defined Racial Standard (NDRS) and ½ Brazilian Somalis (BS) x ½ No Defined Racial Standard (NDRS) crossbred lambs, finished in confinement. Sixteen uncastrated male lambs with initial weight of 19.7 ± 2.03 kg and approximately 90 days of age. A randomized block design was used, with blocks represented by the initial weight of each genetic group, with eight animals per group. There was a higher degree and distribution of marbling, percentage of lipids and meat color for ½ BS x ½ NDRS lambs. The conjugated linoleic acid profile was higher for ½ SI x ½ NDRS lambs. Considering the meat quality of the evaluated genetic groups, Santa Inês crossbred lambs have a better nutritional value for meat, especially taking into account the production of foods that are beneficial to human health.

摘要 本研究旨在评估圈养育肥条件下，1/2圣塔伊内斯羊（Santa Inês, SI）×1/2无明确品种标准（No Defined Racial Standard, NDRS）杂交羔羊与1/2巴西索马里羊（Brazilian Somalis, BS）×1/2无明确品种标准杂交羔羊的主观、化学及感官肉品质特性。试验共选取16只未去势公羔，初始体重为19.7±2.03 kg，日龄约为90日龄。试验采用随机区组设计，以各遗传组的初始体重作为区组划分依据，每组设置8只试验动物。结果显示，1/2巴西索马里羊×1/2无明确品种标准杂交羔羊的肌内脂肪沉积程度与分布、脂质含量及肉色均更优异；而1/2圣塔伊内斯羊×1/2无明确品种标准杂交羔羊的共轭亚油酸（conjugated linoleic acid）组成更突出。综合评估各遗传组的肉品质表现可知，圣塔伊内斯羊杂交羔羊的肉品营养价值更优，尤其在开发有益于人体健康的食品方面具有显著优势。