Meat quality of Suffolk and Bergamasca lambs slaughtered at 90 days of age

Abstract

Twenty lambs, 10 Suffolk (S) e 10 Bergamasca (B) born from single (SI) and twin type of birth (TW), were employed. Lambs fed the same diet. Chemical-physical analysis were performed on raw Longissimus lumborum (LL). B showed the lowest cooked loss on cooked LL, the highest value of a* and b* on raw meat. As regard fatty acid composition, LL of B showed the highest saturated fatty acids and the lowest value of polyunsaturated acids. Twin subjects showed raw meat with the lowest value of ether extract and with a healthy fatty acid composition.

Key words:

• Lamb
• Suffolk
• Bergamasca
• Meat quality