Study on pH variation from meat of Corriedale and Ideal lambs raised in three nutritional systems

Abstract

The study objectified to compare the pH of the meat in not castrated lambs, of the races Corriedale and Ideal, servants in three feeding systems. 111 lambs were used, 51 of the race Corriedale, of these, 14 were fed with native pasture (Paspalum notatum Flügge and Axonopus affinis Chase), 27 were fed with cultivated pasture (Lolium multiforum Lam., Trifolium repens L. and Lotus corniculatus) and 10 were fed, in confinement, with ration formulated starting from corn, soy flour, phosphate bicalcico and calcareous, and 60 of the Ideal race, being 26 lambs in native pasture, 24 in cultivated pastagem and 10 in confinement. In the muscle Longissimus dorsi, to the level of 12nd o'clock and 13rd ribs, the pH of the meat was measured in the moment of the sacrifice (pH zero hour), and after 24 hours in cold camera at 1°C with forced air. Through the analysis of the variance of the data significant effect was not verified (P>0,05) among the lambs Corriedale and Ideal for the studied characteristics. An effect was verified highly significant (P <0,0001) among the feeding systems for the pH 24 hours and falls of the pH; not existing effect among the feeding systems for the pH zero hour. Lambs, of the races Corriedale and Ideal, confined with a formulated feeding present similar pH in the moment of the sacrifice, smaller pH after 24 hours and a smaller fall of the pH in relation to the victuals with native pasture and cultivated pastagem.