| Summary: | ABSTRACT The objective of the present study was to evaluate, through a meta-analysis, the effects of feeding systems and tocopherol levels found in the diet of lambs on qualitative characteristics of their meat. A search of the computerised literature in Science Direct databases, PubMed, Scopus, and SciELO virtual library was carried out to select works that evaluated the quality of lamb meat. As a first requirement for inclusion in the meta-analysis, articles were selected with the keywords “tocopherol”, “meat”, and “lamb”. The variables extracted from the articles were classified according to the type of feeding system and tocopherol level in the diet of lambs. Production systems alter the qualitative characteristics of meat. Lambs raised exclusively on pasture present a higher tocopherol concentration in their meat, a lower omega 6:omega 3 ratio, a lower omega 6 concentration, and a higher conjugated linoleic acid concentration. Regardless of the dietary systems, when we classify the tocopherol levels of lamb diet, the tocopherol concentration and fatty acid level are altered by tocopherol levels in the diet. The lower tocopherol level in the diet results in meat with lower tocopherol concentration and with greater propensity to lipid oxidation.
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