What is the ideal subcutaneous fat thickness (SFT) for Santa Inês lamb, and why is it significant?

The ideal subcutaneous fat thickness (SFT) for Santa Inês lambs is 3.0 mm. This thickness is significant because it optimizes meat quality and production efficiency. At 3.0 mm SFT, the meat exhibits enhanced color and lipid content without requiring an extended feedlot period. This balance is key to providing both superior meat quality for consumers and efficient production for producers.

How does subcutaneous fat thickness (SFT) influence the color and chemical composition of Santa Inês lamb meat?

Subcutaneous fat thickness (SFT) impacts the color and chemical composition of Santa Inês lamb meat. Specifically, meat from lambs with 3.0 and 4.0 mm SFT showed greater lightness (L* value). Regarding chemical composition, lipid content was higher in lambs with 3.0 and 4.0 mm SFT compared to those with 2.0 mm. These differences highlight how fat thickness affects the visual and nutritional aspects of the meat.

What were the key differences observed in pH levels among Santa Inês lambs with varying subcutaneous fat thicknesses (SFT) after slaughter?

The initial pH levels did not show significant differences among the different subcutaneous fat thicknesses (SFT). However, lambs with 4.0 mm SFT exhibited higher pH values 24 hours post-slaughter compared to those with 2.0 and 3.0 mm SFT. This indicates that the SFT influences the meat's acidity shortly after slaughter, which can affect its preservation and flavor development.

What is the role of feedlot finishing in enhancing the quality of Santa Inês lamb, and why is it important?

Feedlot finishing plays a crucial role in enhancing the quality of Santa Inês lamb by allowing producers to strategically manage the animals' diet and environment. This practice optimizes meat quality, improves carcass characteristics, and accelerates returns on investment. Feedlot finishing is important because it helps meet market demands for high-quality lamb, addressing potential inconsistencies in meat availability and quality that arise from extensive production systems and seasonal food shortages.

Besides meat quality, what other benefits can producers of Santa Inês lambs achieve by targeting a 3.0 mm subcutaneous fat thickness (SFT)?

Producers targeting a 3.0 mm subcutaneous fat thickness (SFT) in Santa Inês lambs can achieve benefits beyond just meat quality. Slaughtering at this SFT optimizes production efficiency. It reduces the feedlot period compared to allowing the lambs to reach 4.0 mm SFT while still maintaining similar live weights. This leads to better resource management and potentially higher profitability due to faster turnover and reduced feeding costs, contributing to the sustainability of the sheep industry.

Perfectly marbled cut of Santa Inês lamb.

Lamb Meat Perfection: Finding the Ideal Fat Thickness for Santa Inês Breed

Soraya Malik in Science & Nature August 2025 • 4 min read.

"Unlock the secret to optimal flavor and tenderness in Santa Inês lamb by understanding the impact of subcutaneous fat thickness. Learn how to achieve culinary excellence with the perfect cut."

The northeastern region of Brazil boasts a significant livestock industry, largely composed of woolless and semi-woolless breeds. This sector plays a vital role in providing employment opportunities in rural communities and contributing to the local economy.

However, this activity often faces challenges such as low productivity due to extensive production systems and seasonal food shortages. These issues can lead to inconsistencies in meat availability and quality, with older animals and undesirable traits affecting consumer appeal. This is where feedlot finishing emerges as a crucial strategy.

Feedlot finishing offers a way to enhance sheep production, optimize meat quality, and accelerate returns on investment for producers. By strategically managing the animals' diet and environment, producers can improve carcass characteristics and meet market demands for high-quality lamb. The Santa Inês breed, known for its reproductive efficiency and maternal abilities, holds particular promise in this regard, making it crucial to determine the ideal slaughter point to satisfy consumer expectations.

The Sweet Spot: Why 3.0 mm Subcutaneous Fat Thickness is Key

Perfectly marbled cut of Santa Inês lamb.

Researchers investigated the impact of subcutaneous fat thickness (SFT) on the meat quality of Santa Inês lambs. The study focused on physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids), and sensory (odor, flavor, juiciness, and overall acceptance) traits. Researchers evaluated lamb meat from Santa Inês lambs slaughtered with varying subcutaneous fat thicknesses (SFT): 2.0, 3.0, and 4.0 mm.

The experiment included 24 male uncastrated lambs, which were randomly assigned to three treatment groups based on their SFT. Throughout the study, the lambs were carefully monitored via weightings and ultrasound evaluations conducted every 14 days. These measurements allowed researchers to track the development of SFT and determine the optimal time for slaughter.

pH Levels: No significant differences in initial pH were observed. However, lambs with 4.0 mm SFT had higher pH values 24 hours post-slaughter compared to those with 2.0 and 3.0 mm SFT.
Color: Meat from lambs with 3.0 and 4.0 mm SFT showed greater lightness (L value). Redness (a) and yellowness (b) did not differ significantly.
Tenderness & Cooking Loss: SFT did not affect meat tenderness or cooking weight loss.
Chemical Composition: Moisture and protein levels remained consistent across all SFT groups. Lipid content was higher in lambs with 3.0 and 4.0 mm SFT compared to those with 2.0 mm.
Sensory Traits: Sensory characteristics (odor, flavor, juiciness, overall acceptance) were not influenced by SFT.

The study revealed that lambs slaughtered with 4.0 mm SFT required a longer feedlot period (33 days) while achieving similar live weights to those with 3.0 mm SFT. Considering these findings, the researchers concluded that Santa Inês lambs should be slaughtered at a subcutaneous fat thickness of 3.0 mm to optimize meat quality and production efficiency.

Optimal Fat Thickness: The Path to Better Lamb

Slaughtering Santa Inês lambs at 3.0 mm SFT offers a balanced approach, enhancing meat color and lipid content without extending the feedlot period unnecessarily. This practice promises both superior meat quality and efficient production, delivering a product that satisfies consumers and optimizes producer outcomes. Further research and practical application of these findings can contribute to the growth and sustainability of the sheep industry in Brazil and beyond.