Instrumental and sensory evaluation of meat from lambs and hoggets fed high-concentrate maize or sorghum diets

Instrumental and sensory traits of meat from lambs and hoggets fed high-concentrate maize or sorghum diets were evaluated. A total of 16 lambs and 16 hoggets were used in a completely randomized experimental design with a 2 x 2 factorial arrangement (two sheep categories x two grain types). Lamb meat exhibited greater lightness (L*) in the rectus abdominis muscle (RA); yellow intensity (b*) in the perirenal fat (PF) and subcutaneous caudal fat (SCF); and water-holding capacity and acidic taste in the longissimus dorsi (LD) muscle. Hogget meat, on the other hand, showed higher (P < 0.05) red indices (a*) (RA), cooking losses (kg) and drip losses (kg and g kg(-1)) (LD). Between the diets, the maize diet resulted in higher values (P < 0.05) for a* content (PF and SCF) and strange aroma (LD) of meat. The sorghum diet provided meat with higher cooking (kg) and drip (kg) losses and greater tenderness (LD) (P<0.05). Therefore, while the lamb category and the maize grain diet favored the instrumental traits, the hogget category and sorghum grain diets benefited the sensory traits of meat.