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Use este identificador para citar ou linkar para este item: https://ri.ufs.br/jspui/handle/riufs/24636
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dc.contributor.authorAndrade, Ana Carla Santana-
dc.contributor.authorSantos, Gladston Rafael de Arruda-
dc.contributor.authorMacedo, Francisco de Assis Fonseca de-
dc.contributor.authorMora, Natália Holtz Alves Pedroso-
dc.contributor.authorMacedo, Rosa Maria Gomes de-
dc.contributor.authorTorres, Maryane Gluck-
dc.date.accessioned2026-02-24T20:17:29Z-
dc.date.available2026-02-24T20:17:29Z-
dc.date.issued2015-
dc.identifier.citationANDRADE, A. C. S. et al. Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses. Revista Brasileira de Zootecnia, Viçosa, v. 44, n. 8, p. 290-295, 2015. Disponível em: https://www.scielo.br/j/rbz/a/PDnXW7mcgccSfKf8xTwvygs/?lang=en. Acesso em: 24 fev. 2026.pt_BR
dc.identifier.issn1806-9290-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/24636-
dc.languageengpt_BR
dc.publisherSociedade Brasileira de Zootecniapt_BR
dc.relation.ispartofRevista Brasileira de Zootecniapt_BR
dc.subjectAnimal productioneng
dc.subjectFeedloteng
dc.subjectLipideng
dc.subjectProteineng
dc.subjectSheepeng
dc.titlePhysicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknessespt_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição-NãoComercial 4.0 Internacional (CC BY-NC 4.0)pt_BR
dc.description.resumoPhysical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Inês lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT) were evaluated. Samples of the longissimus dorsi muscles were removed from 24 male uncastrated lambs distributed in a completely randomized design with three treatments and eight replicates. Weightings and ultrasound evaluations were performed every 14 days. No significant differences were observed for pH0h, which averaged 6.24. Lambs slaughtered with 4.0 mm SFT differed from the treatments with 2.0 and 3.0 mm as to the pH24h values. The meat from lambs slaughtered with 3.0 and 4.0 mm SFT showed a greater lightness (L*) value. Meat tenderness (2.21 kgf/cm2 ), cooking weight loss (13.90%), moisture (74.39%), and crude protein (22.10%) contents were not affected by the SFT. For the total lipid contents of the meat, significant differences were observed between the lambs slaughtered with 2.0 mm and those with 3.0 and 4.0 mm SFT. The sensory traits were not affected by the SFT with which the lambs were slaughtered. Lambs slaughtered with 4.0 mm SFT remained 33 days longer in feedlot and showed similar live weights at slaughter to those with 3.00 mm. It is recommended to slaughter Santa Inês lambs with a subcutaneous fat thickness of 3.00 mm.pt_BR
dc.description.localViçosapt_BR
dc.identifier.doihttps://doi.org/10.1590/S1806-92902015000800004-
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