Tissue and centesimal composition of the 12th rib of lambs from genetic groups different

Landim, Aline VieiraVasconcelos, Angela Maria deCorrêa, Marilma PachecoCosta, Hélio Henrique AraújoFioravanti, Maria Clorinda SoaresLouvandini, HelderMcManus, Concepta

This experiment evaluated the effect of genetic group and slaughter weight on rib eye area, tissue and centesimal composition of the 12th rib. Were used lambs Santa Ines, ½ Ile de France x ½ Santa Ines and ½ Texel x ½ Santa Ines lambs, slaughtered at different weights (35 and 45kg). After cooling at 4C for 24 h, the 12th rib was removed for tissue and centesimal. The experiment was in a 3 (genetic group) x 2 (sex) x 2 (slaughter weight) factorial design and analyzed using Correlation and Duncan 0.05 means test in SAS®. Texel x Santa Ines animals had the best potential for quality traits of the 12th rib, with earlier finishing for slaughter. The lambs slaughtered at 35kg had lowest fat and highest edible proportion, this being the recommended slaughter weight.

1. Edible portion
2. Muscle
3. Gordura
4. Cruzamento
5. Crossbreeding
6. Músculo
7. Fat
8. Porção comestível