Regional composition of lamb carcass raised by conventional and organic production models
2010
Silva Sobrinho, Américo Garcia da (São Paulo State University, São Paulo (Brazil). Department of Animal Science) | Zeola, Nivea Maria Brancacci Lopes (São Paulo State University, São Paulo (Brazil). Department of Animal Science) | Manzi, Gabriela Milani (São Paulo State University, São Paulo (Brazil). Department of Animal Science) | Barbosa, José Carlos (São Paulo State University, São Paulo (Brazil). Department of Exact Science)
The consumer trend nowadays is to buy meat from animals raised and slaughtered according to models that promoted animal well being, and the organic model fulfills this need. Therefore, this work aimed at evaluating regional composition of carcass and eye loin area of lamb raised according to the two models, organic and conventional. Forty-eight Ile de France lambs, with average initial weight of 15 kg were distributed into the two production models, organic and conventional, and slaughtered when final body weight reached 32 kg. The production model did not affect (P > 0.05) weight and yields of carcass cuts; however, the Longissimus dorsi muscle of lamb raised by the organic model was longer (5.56 cm) compared to conventional (5.15 cm), as well as the thickness of the fat layer covering the animal, 3.21 and 2.06 mm, respectively. Muscle maximum depth (2.90 cm), minimum thickness of fat (!.44 mm) and eye loin area (12.26 square cm) did not differ (P > 0.05) between treatments. Lamb raised following the organic and conventional production models presented similar regional composition; however, the benefit of food production following the organic model is the sustainability, in spite of the complexities inherent to this production model.
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