Características quantitativas da carcaça e físico-químicas da carne de cordeiros Santa Inês abatidos com três espessuras de gordura subcutânea

This study aimed to evaluate the quantitative carcass traits and physicochemical meat of Santa Inês lambs slaughtered at 2.0; 3.0 and 4.0 mm of backfat thickness, assessed by ultrasound in Longissimus dorsi.Twenty-four lambs, male, unneutered, with approximately 100 days of age and live weight of 22.7 ± 3.75 kg were used. The experimental design was completely randomized design with three treatments and eight replications.Lambs were confined, fed pelleted complete ration designed to gain 0.300 kg / day. Assessments by ultrasound in Longissimus dorsi between the 12th and 13th ribs and weighed every 14 days were performed.Lambs as they reaching the predetermined thickness of fat were slaughtered. The right half carcasses were five commercial cuts: neck, shoulder, ribs, loin and leg. The cuts were dissected into subcutaneous and intermuscular fat, muscle, bones and waste.Significant differences (P 0.05) between treatments. Lambs slaughtered at 3.0 and 4.0 mm differed (P 0.05) was observed in muscle: bone and muscle: fat between treatments. Samples of Longissimus dorsi muscle were used for physical and chemical characteristics. The initial pH (pH0h) did not differ (P> 0.05) between treatments, with average value of 6.24. For the pH measured at 24 hours after slaughter (pH24h), differences (P 0.05) for moisture content (74.39%) and crude protein (22.10%) were observed.For contents of total lipids of the flesh significant differences (P 0,05) entre os tratamentos. Cordeiros abatidos com 3,0 e 4,0 mm diferiram (P0,05) na relação músculo:osso e músculo:gordura entre os tratamentos. Para as características físico-químicas foram utilizadas amostras do músculo Longissimus dorsi. O pH inicial (pH0h) não diferiu (P>0,05) entre os tratamentos, apresentando valor médio de 6,24. Para o pH medido às 24 horas após ao abate (pH24h), foram observadas diferenças (P0,05) para os teores de umidade (74,39%) e proteína bruta (22,10%). Para os teores de lipídeos totais da carne foram observadas diferenças significativas (P