Meat sensorial traits from Hampshire Down, Santa Ines and Bergamacia x Corriedale lambs, slaughtered at four weights

Twenty Hampshire Down, 24 Santa Ines and 36 crossbred Bergamacia x Corriedale lambs, slaughtered four liveweights (28, 32, 36 and 40 kg), were compared in relation to the meat sensorial traits. These animals were weaned at 60 days of age and full fed in feedlot with a diet composed by hay (35%) and concentrate (65%). After the slaughter and carcass cooling, longissimus dorsi muscle was taken off to the sensorial tests. There was not liveweight effects on the evaluated sensorial traits. The taste value for crossbred lamb meat was similar to Hampshire Down and higher than Santa Ines. For meat tenderness, the crossbred lambs surpassed the purebreed. The value for meat tenderness were higher for the crossbred lambs. For the other traits the genotypes were similars. Generally, the results show that the experimental lamb meat presented a high sensorial quality.