MEAT PHYSICAL CHARACTERISTICS OF KATAHDIN WITH PELIBUEY LAMBS FED WITH FORAGE AND CONCENTRATE

Abstract

Objective: To evaluate the effect of forage and concentrate in diet on physical characteristics of meat of crossed (F1) Katahdin with Pelibuey lambs.

Design/methodology/approach: Thirty-six entire male lambs were distributed in a completely randomized design to four treatments: 1) 100% Concentrated food (CF) with 15 % of CP; 2) 70% CF + 30% of Maralfalfa forage (Pennisetum sp); 3) 70% CF + 30% of Mombaza forage (M. maximum); 4) 70% CF + 30% CT-115 forage (P. Purpureum).

Results: No effect of diet on carcass traits and physical properties of meat was found (P> 0.05). The average value of pH and temperature ± SD were 5.58 ± 0.12 and 6.38 ± 0.56 ^o C, respectively. The little loss of water in meat (0.1%), indicates that it retains its physical-chemical characteristics for storage.

Limitations on study/implications: Consumer demands of lamb meat are more focused on quality traits than quantity details, so, in order to comply with demands demanded by market, it is necessary to carry out meat quality evaluations, compare between breeds and feeding systems to determine which genotype produces the best meat.

Findings/conclusions: Lambs fed diets that include forage have similar physical characteristics of meat to those that received only concentrate food, which indicates that it is possible to produce lamb meat with excellent properties, using diets with good quality forage.