Abstract:The objective of this study was to evaluate the subjective, chemical and sensorial meat characteristics of ½ Santa Inês (SI) x ½ No Defi ned Racial Standard (NDRS) and ½ Brazilian Somalis (BS) x ½ No Defi ned Racial Standard (NDRS) crossbred lambs, fi nished in confi nement. Sixteen uncastrated male lambs with initial weight of 19.7 ± 2.03 kg and approximately 90 days of age. A randomized block design was used, with blocks represented by the initial weight of each genetic group, with eight animals per group. T… Show more
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