Meat quality in ewes submitted to reduction in water supply

The aim of this study was to evaluate the reduction in water supply ( ad libitum intake - 100%, or 80%, 60% and 40% of ad libitum intake) on the proximate composition, physicochemical properties, mineral composition and fatty acid profile of ewe meat. Thirty-two crossbred Santa Inês ewe (n = 8 per treatment) were distributed in a randomized block design, receiving a diet consisting of elephant grass and concentrate (70:30). The experimental period lasted 63 days, preceded by 14 days of adaptation. Ewes were slaughtered at the end of experimental period, at a mean final body weight of 37.63 kg. Carcasses were cut lengthwise and the loin ( longissimus lumborum ) was taken of the left half carcass to evaluate the proximate composition, the physicochemical characteristics, the minerals content and fatty acid profile. The reduction in water supply resulted in a quadratic effect for resilience ( p  < 0.05), Lightness L* ( p < 0.05 ), potassium ( p < 0.05) and iron content ( p < 0.001). There was a decreasing linear effect for magnesium content ( p  < 0.05), copper content ( p  < 0.001), C18:1n7t content ( p  < 0.05) and Σmonounsaturated content ( p  < 0.05). Crossbred Santa Inês ewe tolerate water restriction up to 40% voluntary intake without compromising the meat quality.