Carcass characteristics, meat quality and composition of lambs finished in cultivated pastures

Thirty-two Santa Inês male lambs, not castrated, were distributed in a randomized block design to evaluate the effects of different tropical forage cultivars (two Panicum maximum (Syn. Megathyrsus maximus): Aruana and Massai, two Brachiaria brizantha Urochloa brizantha) Marandu Piatã) on carcass characteristics, quality, physical composition, meat chemistry. The data subjected an analysis variance, means compared using Tukey test at 5% significance. There was no effect body weight, slaughter biometric measurements carcass. Piatã provided higher weights hot cold carcasses when Massai had significant differences others. animals kept pasture cultivar showed shank yields. However, did affect ribeye area or subcutaneous fat thickness. also pH, temperature, cooking losses, cooling shear strength. change quality composition meat. Aruana, Piatã, ones that ham