This work evaluated measurements of the loin and weights and yields of carcass cuts of Suffolk lambs finished on four systems: (1) lambs weaned at 60 days of age and finished on pasture; (2) lambs kept with their dams and finished on same pasture; (3) lambs kept with their dams and finished on same pasture with supplementation in creep feeding; (4) lambs weaned at 60 days and finished on feedlot. Lambs were slaughtered when average live weight reached 32- 34kg. The carcasses were cutted after cooling and the left side was divided in loin, shoulder, leg, false and true ribs, neck and breast. On Longissimus lumborum (loin eye), it were registered maximum width, maximum depth and minimum fat thickness. It were measured loin eye area and shear force. There were no finishing systems effects (P>0.05) for cuts weight and yield. Lambs weaned and finished on feedlot presented higher (P 0.05) minimum fat thickness (2.07cm) and maximum fat thickness (3.06cm) in loin than lambs finished on Tifton-85 pasture, with or without weaning. Lambs weaned and finished on pasture presented higher (P 0.05) shear force (3.26kgf cm-1), suggesting lower meat tenderness. Finishing systems did not affect muscle development, but it showed influence on meat tenderness and fat covering.
Loin characteristics and carcass cuts in Suffolk lambs finished on pasture and feedlot/ Características do lombo e cortes da carcaça de cordeiros Suffolk terminados em pasto e confinamento