The objective of this study was to evaluate tissue composition of loin and leg and fatty acids profile of the meat of lambs in four finishing systems: (1) lambs weaned around 40 days of age and kept in ryegrass pastures until slaughter; (2) lambs kept with their dams in the same pasture until slaughter; (3) same treatment of (2), but daily supplemented with 1% of the body weight in creep feeding; (4) lambs weaned at 40 days of age and confined, fed corn silage and concentrate ad libitum. It was used a complete random experimental design with four finishing systems and three replications. Lambs were slaughtered at body weight of 32 kg. Loins and right legs were used for determining tissue composition and the left loins were used for analyzing fatty acid profile. Length and maximal deep of the muscle, minimal and maximal thickness of backfat and loin eye area were measured on the left legs. Pasture finished weaned lambs showed lower fat deposition on the carcass and leg muscularity index. Muscle development and fat deposition on finished weaned lamb with or without supplementation were similar to the ones observed on feedlot finished weaned lambs. Lambs in creep feeding showed more fatty acids in the meat than pasture weaned lambs. Finishing systems influence tissue composition but they do not affect fatty acid profile in meat for human consumption.
fat; meat quality; muscle; ryegrass pasture
