Performance, carcass quality and meat of sheep from different ages and genres

Abstract

Several authors commented that the inadequate quality of sheep meat is due to the low quality of the meat of discarded animals, like adult animals. The carcasses are excess fat; the meat color is darker, meat firmer, and has a more pronounced taste and aroma. The objective of this work was to measure the performance, carcass quality and meat of sheep of different categories. Twenty five animals, 5 lambs, 5 lambs, 5 whole males, 5 castrated males and 5 sheep were used. After a period of 50 days of daily grazing and supplementation at night the animals were slaughtered. Measurements were made on the carcass and meat of the animals. Data were submitted to analysis of variance and Tukey test at 5%. Regarding performance, biometrics and carcass evaluations, castrated males, whole males and sheep presented the highest values, but it is interesting to note that lambs and lambs presented satisfactory results. Another important point is that the true yield, shear force and overall acceptability of the sample in the sensory analysis were similar across all categories. Regarding the size of cuts what should be taken into account is what the consumer market expects, consuming large or small cuts. As for the quality of the meat, adult animals presented more fat, which may be interesting to guarantee a better carcass and sensorial quality of the meat, as long as it is not an excess that increases the losses in the carcass toilet or worse the odor of the meat.