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The objective of this study was to evaluate the carcass characteristics and meat quality of Corriedale lambs subjected to two grazing height on millet. The lamb's termination was done in summer annual pasture on a common cultivar of millet (Pennisetum americanum (L.) Leeke). The treatments consisted of two grazing heights, 20 and 40 cm. The slaughter was based on body condition between 2 and 3 (1 to 5 scale). Quantitative and qualitative evaluations were carried out on carcass and meat. The conformation demonstrated great relation with fattening status. There was no difference between subjective characteristics of color and texture. However marbling index values were higher (p<0.01), when lambs grazed on 20 cm height millet. In conclusion, there is neither difference between carcass characteristics and instrumental meat evaluations, nor difference in tissue components of the shoulder in Corriedale lambs subjected to different grazing heights on millet. However, the height of grazing affects the marbling score. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the chemical composition of meat from three portions of the carcass of kids raised in range conditions and slaughtered at 8-9 or 11-12 months old. The trial was conducted in the region of Alto Camaquã and had 15 animals per group. Chemical composition of the carcass (moisture, protein, ashes, fats, and cholesterol) was determined from the shoulder, loin, and legs. Kids slaughtered younger had higher moisture and ash content in all three portions (p<0.05) when compared to older animals. Fat levels only were higher in kids slaughtered at an older age (p<0.05). Cholesterol content only on the leg, was lesser than the two other portions in younger animals (p<0.05). There were no differences observed between the three portions on the older animals. Older kids at slaughter had higher content of protein and fat but cholesterol remained unchanged. The three portions of the carcass had distinct chemical composition. Our results suggest that in range conditions the slaughter of animals should occur at 11-12 months old, resulting in meat with higher nutritional content in all portions of the carcass. [ABSTRACT FROM AUTHOR]