Effects of crossbreeding on carcass and meat quality of Mexican lambs Efeito do cruzamento sobre o rendimento de carcaça e a qualidade da carne de cordeiros mexicanos

Effects of crossbreeding on carcass and meat quality of Mexican lambs Efeito do cruzamento sobre o rendimento de carcaça e a qualidade da carne de cordeiros mexicanos

Twenty hair (Pelibuey x Katadin x BlackBelly) and 20 wool (Rambouillet x Criollo) lambs were fattened in an intensive feeding system to reach 40kg body weight at ten months of age. The yield of lamb sides and back fat (51.9%, 2.5mm vs. 47.0%, 2.3mm) were greater in wool lambs. Meat pH was not differ...

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Bibliographic Details
Main Authors: L. Hernández-Cruz, J.E. Ramírez-Bribiesca, M.I. Guerrero-Legarreta, O. Hernández-Mendo, M.M. Crosby-Galvan, L.M. Hernández-Calva
Format: Article
Language:English
Published: Universidade Federal de Minas Gerais 2009-04-01
Series:Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Subjects:
cordeiro
carne
características físicoquímicas
ácidos graxos
teste sensorial
lamb meat
physicochemical characteristics
fatty acids
sensorial test
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352009000200027

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