This study was carried out to evaluate yield of carcass cuts, loin eye area, centesimal composition and fatty acids profile of carcass of meat from lambs raised under organic and conventional systems. Forty-eight Ile de France lambs, with average initial weight of 15 kg were distributed in two production models, organic and conventional, and slaughtered when final body weight reached 32 kg. The production models did not affect weight or yields of carcass cuts; however, the longissimus dorsi muscle of lambs raised in the organic model was longer, compared with conventional system, as well as the maximum thickness of subcutaneous fat. Muscle maximum depth, minimum thickness of subcutaneous fat and eye loin area did not differ between treatments. In the longissimus dorsi muscle centesimal composition, only mineral matter was influenced; it was smaller in the organic model in relation to the conventional model. Moisture, crude protein and fat were not influenced by the treatments. Saturated and monounsaturated fatty acids were not influenced by the treatments; however linoleic acid was higher in meat of lambs submitted to organic the model. Weight and carcass cuts percentage are similar for the lambs submitted to the organic and conventional production models. The meat from those submitted to the organic model presents greater maximum width in the longissimus dorsi muscle (measurement A) and linoleic acid percentage and lower level of mineral matter.
carcass cuts; fatty acid; loin eye area; longissimus dorsi; sheep meat; sustainability
