No abstract

No abstract

No abstract

Please cite this article in press as: Ricardo, H.A., et al., Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation. Small Ruminant Res. (2015), http://dx. a b s t r a c tThe objective of this study was to determine the differences of carcass traits and meat quality of market lambs between a traditional and an intensive production model. Eighty lambs were obtained from four commercial farms. At the Traditional model 20 lambs were Dorper × Santa Inês and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper × Santa Inês lambs. Animals from intensive model had access to creep feeding until weaning and were fed with a total mixed ration with 90% of concentrate at the finishing. The intensive model provided higher loin eye area and fat thickness, and lower shear force of the loin (P < 0.0001). The Traditional model presented higher rate of polyunsaturated fatty acids (P < 0.01) and lower 6:3 rate (P < 0.0001). The loin of the animals from the intensive model presented more intense aroma and taste and higher juiciness and chewiness (P < 0.05). The intensive model produced carcasses with better conformation and fatness and soft meat with better color, taste and texture.