This study investigated the effect of seed moisture level of lentil and surface temperature of micronization (infrared heat treatment) on the physico-chemical and functional properties of resulting flours and how these flours affected colour and unsaturated lipid oxidation when incorporated into ground beef products. Flour from raw seed (non-tempered and non-micronized) was used as the control. Whole seeds of small green lentil (Lens culinaris L., var. Eston) without tempering (8% moisture) and tempered to 16% or 23% moisture was infrared heat treated (micronized) to 115, 130, 150 or 165 °C surface temperature. The decreased protein solubility (2-60%) and lipoxygenase (70-100%), peroxidase (32-100%) and trypsin inhibitory (up to 54%) activities of resulting flours indicated changes in the protein fraction due to heat-moisture treatment. Starch gelatinization was observed at the 23% moisture level and changes in pasting properties, and water and oil absorption capacities varied with treatment. The heat-moisture combinations modified properties of starch and protein to different degrees and, consequently, lentil flour functionalities. Incorporation of lentil flour as a binder in low fat (<10%) beef burgers at 6% (w/w) showed that flours from micronized lentil seeds enhanced retention of redness and suppression of lipid oxidation as indicated by Hunter a* values and thiobarbituric acid reactive substances values, respectively, in a retail display setting. Investigation of total phenolics in aqueous salt extracts of lentil flours showed a decrease in content with increased micronization temperature. The antioxidant assays showed no changes in the ferric ion reducing power or reduction of hydroxyl radical scavenging and superoxide radical scavenging activities with heat-moisture treatment. Reduction of lipoxygenase and peroxidase activities was evident in lentil flour aqueous salt extracts, and the enzyme activities were localized to seed cotyledons. The myoglobin-liposome model study showed that a flour extract from the 16% moisture and 150 °C treatment resulted in a slower rate of oxymyoglobin oxidation initiation than other treatments which had different levels of lipoxygenase and peroxidase activities. Unsaturated lipids accelerated oxymyoglobin degradation irrespective of the presence of lentil extract. The extended fresh red colour retention of ground beef due to addition of flours from micronized seed compared to that from non-micronized seed may be related to suppression of pro-oxidant activities and the activity of potential antioxidants. The putative antioxidative compounds in lentil that are available for meat components may include compounds other than lentil seed phenolics.

<p>&nbsp / </p> <p>&nbsp / </p> <p align="left">In my thesis entitled &lsquo / African Tradition and Modernity in Zakes Mda&rsquo / s <i><font face="Times New Roman" size="3"><font face="Times New Roman" size="3">The Heart of Redness&rsquo / </font></font><font face="Times New Roman" size="3"><font face="Times New Roman" size="3">, I analyze the way Western modernity and African traditions interact in Mda&rsquo / s novel. I suggest that both modernity and tradition interact to produce a hybrid culture. This will become apparent in my analysis of the way Mda depicts the cattlekilling episode and the effects of Nongqawuse&rsquo / s prophecy, and also in the novel&rsquo / s contemporary characters. Mda shows the development of an African modernity through the semi-autobiographical figure of Camagu who is not slavishly indebted to Western ideas of progress, but is a hybrid of African values and a modern identity.</font></font></i></p> <p align="left">&nbsp / </p>

The use of grading scales is common in clinical practice and research settings. A number of grading scales are available to the practitioner, however, despite their frequent use, they are only poorly understood and may be criticised for a number of things such as the variability of the assessments or the inequality of scale steps within or between scales. Hence, the global aim of this thesis was to study the McMonnies/Chapman-Davies (MC-D), Institute for Eye Research (IER), Efron, and validated bulbar redness (VBR) grading scales in order to (1) get a better understanding and (2) attempt a cross-calibration of the scales. After verifying the accuracy and precision of the objective and subjective techniques to be used (chapter 3), a series of experiments was conducted. The specific aims of this thesis were as follows: • Chapter 4: To use physical attributes of redness to determine the accuracy of the four bulbar redness grading scales. • Chapter 5: To use psychophysical scaling to estimate the perceived redness of the four bulbar redness grading scales. • Chapter 6: To investigate the effect of using reference anchors when scaling the grading scale images, and to convert grades between scales. • Chapter 7: To grade bulbar redness using cross-calibrated versions of the MC-D, IER, Efron, and VBR grading scales. Methods: • Chapter 4: Two image processing metrics, fractal dimension (D) and % pixel coverage (% PC), as well as photometric chromaticity (u’) were selected as physical measures to describe and compare redness in the four bulbar redness grading scales. Pearson correlation coefficients were calculated between each set of image metrics and the reference image grades to determine the accuracy of the scales. • Chapter 5: Ten naïve observers were asked to arrange printed copies of modified versions of the reference images (showing vascular detail only) across a distance of 1.5m for which only start and end point were indicated by 0 and 100, respectively (non-anchored scaling). After completion of scaling, the position of each image was hypothesised to reflect its perceived bulbar redness. The averaged perceived redness (across observers) for each image was used for comparison to the physical attributes of redness as determined in chapter 4. • Chapter 6: The experimental setup from chapter 5 was modified by providing the reference images of the VBR scale as additional, unlabelled anchors for psychophysical scaling (anchored scaling). Averaged perceived redness from anchored scaling was compared to non-anchored scaling, and perceived redness from anchored scaling was used to cross-calibrate grades between scales. • Chapter 7: The modified reference images of each grading scale were positioned within the 0 to 100 range according to their averaged perceived redness from anchored scaling, one scale at a time. The same 10 observers who had participated in the scaling experiments were asked to represent perceived bulbar redness of 16 sample images by placing them, one at a time, relative to the reference images of each scale. Perceived redness was taken as the measured position of the placed image from 0 and was averaged across observers. Results: • Chapter 4: Correlations were high between reference image grades and all sets of objective metrics (all Pearson’s r’s≥0.88, p≤0.05); each physical attribute pointed to a different scale as being most accurate. Independent of the physical attribute used, there were wide discrepancies between scale grades, with sometimes little overlap of equivalent levels when comparing the scales. • Chapter 5: The perceived redness of the reference images within each scale was ordered as expected, but not all consecutive within-scale levels were rated as having different redness. Perceived redness of the reference images varied between scales, with different ranges of severity being covered by the images. The perceived redness was strongly associated with the physical attributes of the reference images. • Chapter 6: There were differences in perceived redness range and when comparing reference levels between scales. Anchored scaling resulted in an apparent shift to lower perceived redness for all but one reference image compared to non-anchored scaling, with the rank order of the 20 images for both procedures remaining fairly constant (Spearman’s ρ=0.99). • Chapter 7: Overall, perceived redness depended on the sample image and the reference scale used (RM ANOVA; p=0.0008); 6 of the 16 images had a perceived redness that was significantly different between at least two of the scales. Between-scale correlation coefficients of concordance (CCC) ranged from 0.93 (IER vs. Efron) to 0.98 (VBR vs. Efron). Between-scale coefficients of repeatability (COR) ranged from 5 units (IER vs. VBR) to 8 units (IER vs. Efron) for the 0 to 100 range. Conclusions: • Chapter 4: Despite the generally strong linear associations between the physical characteristics of reference images in each scale, the scales themselves are not inherently accurate and are too different to allow for cross-calibration based on physical redness attributes. • Chapter 5: Subjective estimates of redness are based on a combination of chromaticity and vessel-based components. Psychophysical scaling of perceived redness lends itself to being used to cross calibrate the four clinical scales. • Chapter 6: The re-scaling of the reference images with anchored scaling suggests that redness was assessed based on within-scale characteristics and not using absolute redness scores, a mechanism that may be referred to as clinical scale constancy. The perceived redness data allow practitioners to modify the grades of the scale they commonly use so that comparisons of grading estimates between calibrated scales may be made. • Chapter 7: The use of the newly calibrated reference grades showed close agreement between grading estimates of all scales. The between-scale variability was similar to the variability typically observed when a single scale is repeatedly used. Perceived redness appears to be dependent upon the dynamic range of the reference images of the scale. In conclusion, this research showed that there are physical and perceptual differences between the reference images of all scales. A cross-calibration of the scales based on the perceived redness of the reference images provides practitioners with an opportunity to compare grades across scales, which is of particular value in research settings or if the same patient is seen by multiple practitioners who are familiar with using different scales.

The use of grading scales is common in clinical practice and research settings. A number of grading scales are available to the practitioner, however, despite their frequent use, they are only poorly understood and may be criticised for a number of things such as the variability of the assessments or the inequality of scale steps within or between scales. Hence, the global aim of this thesis was to study the McMonnies/Chapman-Davies (MC-D), Institute for Eye Research (IER), Efron, and validated bulbar redness (VBR) grading scales in order to (1) get a better understanding and (2) attempt a cross-calibration of the scales. After verifying the accuracy and precision of the objective and subjective techniques to be used (chapter 3), a series of experiments was conducted. The specific aims of this thesis were as follows: • Chapter 4: To use physical attributes of redness to determine the accuracy of the four bulbar redness grading scales. • Chapter 5: To use psychophysical scaling to estimate the perceived redness of the four bulbar redness grading scales. • Chapter 6: To investigate the effect of using reference anchors when scaling the grading scale images, and to convert grades between scales. • Chapter 7: To grade bulbar redness using cross-calibrated versions of the MC-D, IER, Efron, and VBR grading scales. Methods: • Chapter 4: Two image processing metrics, fractal dimension (D) and % pixel coverage (% PC), as well as photometric chromaticity (u’) were selected as physical measures to describe and compare redness in the four bulbar redness grading scales. Pearson correlation coefficients were calculated between each set of image metrics and the reference image grades to determine the accuracy of the scales. • Chapter 5: Ten naïve observers were asked to arrange printed copies of modified versions of the reference images (showing vascular detail only) across a distance of 1.5m for which only start and end point were indicated by 0 and 100, respectively (non-anchored scaling). After completion of scaling, the position of each image was hypothesised to reflect its perceived bulbar redness. The averaged perceived redness (across observers) for each image was used for comparison to the physical attributes of redness as determined in chapter 4. • Chapter 6: The experimental setup from chapter 5 was modified by providing the reference images of the VBR scale as additional, unlabelled anchors for psychophysical scaling (anchored scaling). Averaged perceived redness from anchored scaling was compared to non-anchored scaling, and perceived redness from anchored scaling was used to cross-calibrate grades between scales. • Chapter 7: The modified reference images of each grading scale were positioned within the 0 to 100 range according to their averaged perceived redness from anchored scaling, one scale at a time. The same 10 observers who had participated in the scaling experiments were asked to represent perceived bulbar redness of 16 sample images by placing them, one at a time, relative to the reference images of each scale. Perceived redness was taken as the measured position of the placed image from 0 and was averaged across observers. Results: • Chapter 4: Correlations were high between reference image grades and all sets of objective metrics (all Pearson’s r’s≥0.88, p≤0.05); each physical attribute pointed to a different scale as being most accurate. Independent of the physical attribute used, there were wide discrepancies between scale grades, with sometimes little overlap of equivalent levels when comparing the scales. • Chapter 5: The perceived redness of the reference images within each scale was ordered as expected, but not all consecutive within-scale levels were rated as having different redness. Perceived redness of the reference images varied between scales, with different ranges of severity being covered by the images. The perceived redness was strongly associated with the physical attributes of the reference images. • Chapter 6: There were differences in perceived redness range and when comparing reference levels between scales. Anchored scaling resulted in an apparent shift to lower perceived redness for all but one reference image compared to non-anchored scaling, with the rank order of the 20 images for both procedures remaining fairly constant (Spearman’s ρ=0.99). • Chapter 7: Overall, perceived redness depended on the sample image and the reference scale used (RM ANOVA; p=0.0008); 6 of the 16 images had a perceived redness that was significantly different between at least two of the scales. Between-scale correlation coefficients of concordance (CCC) ranged from 0.93 (IER vs. Efron) to 0.98 (VBR vs. Efron). Between-scale coefficients of repeatability (COR) ranged from 5 units (IER vs. VBR) to 8 units (IER vs. Efron) for the 0 to 100 range. Conclusions: • Chapter 4: Despite the generally strong linear associations between the physical characteristics of reference images in each scale, the scales themselves are not inherently accurate and are too different to allow for cross-calibration based on physical redness attributes. • Chapter 5: Subjective estimates of redness are based on a combination of chromaticity and vessel-based components. Psychophysical scaling of perceived redness lends itself to being used to cross calibrate the four clinical scales. • Chapter 6: The re-scaling of the reference images with anchored scaling suggests that redness was assessed based on within-scale characteristics and not using absolute redness scores, a mechanism that may be referred to as clinical scale constancy. The perceived redness data allow practitioners to modify the grades of the scale they commonly use so that comparisons of grading estimates between calibrated scales may be made. • Chapter 7: The use of the newly calibrated reference grades showed close agreement between grading estimates of all scales. The between-scale variability was similar to the variability typically observed when a single scale is repeatedly used. Perceived redness appears to be dependent upon the dynamic range of the reference images of the scale. In conclusion, this research showed that there are physical and perceptual differences between the reference images of all scales. A cross-calibration of the scales based on the perceived redness of the reference images provides practitioners with an opportunity to compare grades across scales, which is of particular value in research settings or if the same patient is seen by multiple practitioners who are familiar with using different scales.

<p>&nbsp / </p> <p>&nbsp / </p> <p align="left">In my thesis entitled &lsquo / African Tradition and Modernity in Zakes Mda&rsquo / s <i><font face="Times New Roman" size="3"><font face="Times New Roman" size="3">The Heart of Redness&rsquo / </font></font><font face="Times New Roman" size="3"><font face="Times New Roman" size="3">, I analyze the way Western modernity and African traditions interact in Mda&rsquo / s novel. I suggest that both modernity and tradition interact to produce a hybrid culture. This will become apparent in my analysis of the way Mda depicts the cattlekilling episode and the effects of Nongqawuse&rsquo / s prophecy, and also in the novel&rsquo / s contemporary characters. Mda shows the development of an African modernity through the semi-autobiographical figure of Camagu who is not slavishly indebted to Western ideas of progress, but is a hybrid of African values and a modern identity.</font></font></i></p> <p align="left">&nbsp / </p>

No abstract available. / Thesis (M.A.)-University of Durban-Westville, 2003.

A qualidade da carne produzida pelos ruminantes é um reflexo do alimento consumido pelos mesmos. Primeiramente realizamos uma abordagem metanalitica e verificamos que o tipo de sistema alimentar e o nível de tocoferol na dieta dos cordeiros enfluinciaram na qualidade da carne de cordeiro produzida. Assim, o objetivo foi avaliar a produção de forragem e composição química da dieta dos cordeiros alimentados com pastagens tropicais e seus reflexos sobre a qualidade da carne. Foram utilizamos 54 cordeiros, machos castrados, com idade e peso inicial de 3-4 meses e 20,4±3,97 kg, distribuídos aleatoriamente em três sistemas de terminação baseados em pastagens tropicais: 1) Capim aruana (Panicum maximum cv. IZ-5); 2) Feijão guandu (Cajanus cajan) e 3) Consórcio (Panicum máximo cv. IZ-5 e Cajanus cajan, sendo cada espécie semeada em metade da superfície do piquete. Para testar o efeito tanino, metade dos cordeiros de cada tratamento recebeu polietilenoglicol (PEG) duas vezes ao dia. A amostragem da pastagem foi realizada a cada 21 dias, totalizando 4 coletas. Foi reaizada simulação de pastejo para as amostragens para composição química da pastagem. Avaliou-se a produção de forragem, composição química, perfil de ácidos graxos e antioxidantes (tocoferol e taninos). Os cordeiros foram abatidos após 92 dias de experimento, com peso médio de 25,7±4,36 kg O perfil de ácidos graxos, concentração de tocoferóis, a coloração e a oxidação lipídica do músculo longissimus dos cordeiros foram avaliados. As pastagem apresentaram variação de masa de forragem, produção de colmos, produção de lâminas foliares e altura ao longo do tempo da avaliação. A inserção de leguminosas na dieta de cordeiros não altera a concentração de tocoferol, mas, ao longo dos períodos de avaliação, os níveis de tanino condensado e tanino total aumentam na dieta contendo leguminosas. A maioria dos acidos graxos estavam relacionados com o conteúdo de fibra em detergente neutro da dieta. A participação da leguminosa na dieta dos cordeiros aumenta o teor de omegas 3 e 6 disponíveis na dieta de cordeiros. A inclusão de PEG nas dietas dos cordeiros aumentou o valor do ângulo da tonalidade e diminuiu a intensidade de vermelho da gordura subcutânea. O sistema de pastagem exclusivamente de feijão guandu resultou em menor concentração de ácidos graxos saturados no musculo do que o sistema exclusivo de capim aruana. A carne de cordeiros terminados exclusivamente em Capim Aruana apresentou menor relação n-6: n-3 e menor oxidação lipídica após 6 dias de armazenamento do que animias mantidos em feijão guandu ou em pastagem consorciada. / The quality of the meat produced by ruminants is a reflection of the food consumed by those offered to them. First, we performed a meta-analytic approach and found that the type of food system and the level of tocopherol in the diet of lambs influenced the quality of the lamb meat produced. We used 54 male lambs with age and initial weight of 3-4 months and 20.4 ± 3.97 kg randomly distributed in three finishing systems based on tropical pastures: 1) Aruana grass (Panicum maximum cv. IZ-5); 2) Pigeon pea (Cajanus cajan) and 3) Consortium (Panicum maximum cv. IZ-5 and Cajanus cajan, each species being sown on half of the surface of the picket. To test the tannin effect, half of the lambs from each treatment received polyethylene glycol (PEG) twice daily. Pasture sampling was performed every 21 days, totaling 4 collections. Grazing simulation was performed for the chemical composition of the pasture. The forage production, chemical composition, profile of fatty acids and antioxidants (tocopherol and tannins) were evaluated.The lambs were slaughtered after 92 days of experiment, with weight of 25.7 ± 4.36 kg . The fatty acid profile, concentration of tocopherols, coloration and lipid oxidation of lamb longissimus muscle were evaluated The present variation pasture forage mass, stalk production, production of leaf blades and height throughout the evaluation time The insertion of legumes in the diet of lambs does not alter the concentration of tocopherol, but during the evaluation periods, , the levels of condensed tannin and total tannin increase in the diet containing legumes. Most of the fatty acids studied were related to the neutral detergent fiber content of the diet. The participation of the legume in the diet of lambs increases the content of omegas 3 and 6 available in the diet of lambs. The inclusion of PEG in lamb diets increased the value of the hue angle and decreased the red intensity of the subcutaneous fat. The grazing system exclusively of pigeon pea resulted in a lower concentration of saturated fatty acids in the muscle than the exclusive system of Aruana grass. Meat from lambs exclusively in Aruana grass presented lower n-6: n-3 ratio and lower lipid oxidation after 6 days of storage than those maintained on Pigeon pea or Mixed pasture.

A qualidade da carne produzida pelos ruminantes é um reflexo do alimento consumido pelos mesmos. Primeiramente realizamos uma abordagem metanalitica e verificamos que o tipo de sistema alimentar e o nível de tocoferol na dieta dos cordeiros enfluinciaram na qualidade da carne de cordeiro produzida. Assim, o objetivo foi avaliar a produção de forragem e composição química da dieta dos cordeiros alimentados com pastagens tropicais e seus reflexos sobre a qualidade da carne. Foram utilizamos 54 cordeiros, machos castrados, com idade e peso inicial de 3-4 meses e 20,4±3,97 kg, distribuídos aleatoriamente em três sistemas de terminação baseados em pastagens tropicais: 1) Capim aruana (Panicum maximum cv. IZ-5); 2) Feijão guandu (Cajanus cajan) e 3) Consórcio (Panicum máximo cv. IZ-5 e Cajanus cajan, sendo cada espécie semeada em metade da superfície do piquete. Para testar o efeito tanino, metade dos cordeiros de cada tratamento recebeu polietilenoglicol (PEG) duas vezes ao dia. A amostragem da pastagem foi realizada a cada 21 dias, totalizando 4 coletas. Foi reaizada simulação de pastejo para as amostragens para composição química da pastagem. Avaliou-se a produção de forragem, composição química, perfil de ácidos graxos e antioxidantes (tocoferol e taninos). Os cordeiros foram abatidos após 92 dias de experimento, com peso médio de 25,7±4,36 kg O perfil de ácidos graxos, concentração de tocoferóis, a coloração e a oxidação lipídica do músculo longissimus dos cordeiros foram avaliados. As pastagem apresentaram variação de masa de forragem, produção de colmos, produção de lâminas foliares e altura ao longo do tempo da avaliação. A inserção de leguminosas na dieta de cordeiros não altera a concentração de tocoferol, mas, ao longo dos períodos de avaliação, os níveis de tanino condensado e tanino total aumentam na dieta contendo leguminosas. A maioria dos acidos graxos estavam relacionados com o conteúdo de fibra em detergente neutro da dieta. A participação da leguminosa na dieta dos cordeiros aumenta o teor de omegas 3 e 6 disponíveis na dieta de cordeiros. A inclusão de PEG nas dietas dos cordeiros aumentou o valor do ângulo da tonalidade e diminuiu a intensidade de vermelho da gordura subcutânea. O sistema de pastagem exclusivamente de feijão guandu resultou em menor concentração de ácidos graxos saturados no musculo do que o sistema exclusivo de capim aruana. A carne de cordeiros terminados exclusivamente em Capim Aruana apresentou menor relação n-6: n-3 e menor oxidação lipídica após 6 dias de armazenamento do que animias mantidos em feijão guandu ou em pastagem consorciada. / The quality of the meat produced by ruminants is a reflection of the food consumed by those offered to them. First, we performed a meta-analytic approach and found that the type of food system and the level of tocopherol in the diet of lambs influenced the quality of the lamb meat produced. We used 54 male lambs with age and initial weight of 3-4 months and 20.4 ± 3.97 kg randomly distributed in three finishing systems based on tropical pastures: 1) Aruana grass (Panicum maximum cv. IZ-5); 2) Pigeon pea (Cajanus cajan) and 3) Consortium (Panicum maximum cv. IZ-5 and Cajanus cajan, each species being sown on half of the surface of the picket. To test the tannin effect, half of the lambs from each treatment received polyethylene glycol (PEG) twice daily. Pasture sampling was performed every 21 days, totaling 4 collections. Grazing simulation was performed for the chemical composition of the pasture. The forage production, chemical composition, profile of fatty acids and antioxidants (tocopherol and tannins) were evaluated.The lambs were slaughtered after 92 days of experiment, with weight of 25.7 ± 4.36 kg . The fatty acid profile, concentration of tocopherols, coloration and lipid oxidation of lamb longissimus muscle were evaluated The present variation pasture forage mass, stalk production, production of leaf blades and height throughout the evaluation time The insertion of legumes in the diet of lambs does not alter the concentration of tocopherol, but during the evaluation periods, , the levels of condensed tannin and total tannin increase in the diet containing legumes. Most of the fatty acids studied were related to the neutral detergent fiber content of the diet. The participation of the legume in the diet of lambs increases the content of omegas 3 and 6 available in the diet of lambs. The inclusion of PEG in lamb diets increased the value of the hue angle and decreased the red intensity of the subcutaneous fat. The grazing system exclusively of pigeon pea resulted in a lower concentration of saturated fatty acids in the muscle than the exclusive system of Aruana grass. Meat from lambs exclusively in Aruana grass presented lower n-6: n-3 ratio and lower lipid oxidation after 6 days of storage than those maintained on Pigeon pea or Mixed pasture.

Masters of Art / In my thesis entitled ‘African Tradition and Modernity in Zakes Mda’s The Heart of Redness’, I analyze the way Western modernity and African traditions interact in Mda’s novel. I suggest that both modernity and tradition interact to produce a hybrid culture. This will become apparent in my analysis of the way Mda depicts the cattlekilling episode and the effects of Nongqawuse’s prophecy, and also in the novel’s contemporary characters. Mda shows the development of an African modernity through the semi-autobiographical figure of Camagu who is not slavishly indebted to Western ideas of progress, but is a hybrid of African values and a modern identity. In my thesis I will look at the way Mda also addresses the issue of the oppression of the Xhosa in colonial history, and the way he demonstrates that the divisions of the past deeply influence post-apartheid South Africa. In this regard, I will show how The Heart of Redness is a critique not only of colonial oppression, but also of the newer injustices plaguing the post-apartheid South African society. The focus of Mda’s critique in this regard is the proposed casino that stands as a model of environmentally destructive, unsustainable and capitalist development. Instead, Mda’s novel shows an alternative modernization of rural South African society, one which is based on community upliftment and environmentally friendly development. Through an exploration of the above aspects of the novel, my thesis shows that Mda’s writing exemplifies a hybrid African modernity, one that incorporates Western ideas as well as African values.

A qualidade da carne produzida pelos ruminantes é um reflexo do alimento consumido pelos mesmos. Primeiramente realizamos uma abordagem metanalitica e verificamos que o tipo de sistema alimentar e o nível de tocoferol na dieta dos cordeiros enfluinciaram na qualidade da carne de cordeiro produzida. Assim, o objetivo foi avaliar a produção de forragem e composição química da dieta dos cordeiros alimentados com pastagens tropicais e seus reflexos sobre a qualidade da carne. Foram utilizamos 54 cordeiros, machos castrados, com idade e peso inicial de 3-4 meses e 20,4±3,97 kg, distribuídos aleatoriamente em três sistemas de terminação baseados em pastagens tropicais: 1) Capim aruana (Panicum maximum cv. IZ-5); 2) Feijão guandu (Cajanus cajan) e 3) Consórcio (Panicum máximo cv. IZ-5 e Cajanus cajan, sendo cada espécie semeada em metade da superfície do piquete. Para testar o efeito tanino, metade dos cordeiros de cada tratamento recebeu polietilenoglicol (PEG) duas vezes ao dia. A amostragem da pastagem foi realizada a cada 21 dias, totalizando 4 coletas. Foi reaizada simulação de pastejo para as amostragens para composição química da pastagem. Avaliou-se a produção de forragem, composição química, perfil de ácidos graxos e antioxidantes (tocoferol e taninos). Os cordeiros foram abatidos após 92 dias de experimento, com peso médio de 25,7±4,36 kg O perfil de ácidos graxos, concentração de tocoferóis, a coloração e a oxidação lipídica do músculo longissimus dos cordeiros foram avaliados. As pastagem apresentaram variação de masa de forragem, produção de colmos, produção de lâminas foliares e altura ao longo do tempo da avaliação. A inserção de leguminosas na dieta de cordeiros não altera a concentração de tocoferol, mas, ao longo dos períodos de avaliação, os níveis de tanino condensado e tanino total aumentam na dieta contendo leguminosas. A maioria dos acidos graxos estavam relacionados com o conteúdo de fibra em detergente neutro da dieta. A participação da leguminosa na dieta dos cordeiros aumenta o teor de omegas 3 e 6 disponíveis na dieta de cordeiros. A inclusão de PEG nas dietas dos cordeiros aumentou o valor do ângulo da tonalidade e diminuiu a intensidade de vermelho da gordura subcutânea. O sistema de pastagem exclusivamente de feijão guandu resultou em menor concentração de ácidos graxos saturados no musculo do que o sistema exclusivo de capim aruana. A carne de cordeiros terminados exclusivamente em Capim Aruana apresentou menor relação n-6: n-3 e menor oxidação lipídica após 6 dias de armazenamento do que animias mantidos em feijão guandu ou em pastagem consorciada. / The quality of the meat produced by ruminants is a reflection of the food consumed by those offered to them. First, we performed a meta-analytic approach and found that the type of food system and the level of tocopherol in the diet of lambs influenced the quality of the lamb meat produced. We used 54 male lambs with age and initial weight of 3-4 months and 20.4 ± 3.97 kg randomly distributed in three finishing systems based on tropical pastures: 1) Aruana grass (Panicum maximum cv. IZ-5); 2) Pigeon pea (Cajanus cajan) and 3) Consortium (Panicum maximum cv. IZ-5 and Cajanus cajan, each species being sown on half of the surface of the picket. To test the tannin effect, half of the lambs from each treatment received polyethylene glycol (PEG) twice daily. Pasture sampling was performed every 21 days, totaling 4 collections. Grazing simulation was performed for the chemical composition of the pasture. The forage production, chemical composition, profile of fatty acids and antioxidants (tocopherol and tannins) were evaluated.The lambs were slaughtered after 92 days of experiment, with weight of 25.7 ± 4.36 kg . The fatty acid profile, concentration of tocopherols, coloration and lipid oxidation of lamb longissimus muscle were evaluated The present variation pasture forage mass, stalk production, production of leaf blades and height throughout the evaluation time The insertion of legumes in the diet of lambs does not alter the concentration of tocopherol, but during the evaluation periods, , the levels of condensed tannin and total tannin increase in the diet containing legumes. Most of the fatty acids studied were related to the neutral detergent fiber content of the diet. The participation of the legume in the diet of lambs increases the content of omegas 3 and 6 available in the diet of lambs. The inclusion of PEG in lamb diets increased the value of the hue angle and decreased the red intensity of the subcutaneous fat. The grazing system exclusively of pigeon pea resulted in a lower concentration of saturated fatty acids in the muscle than the exclusive system of Aruana grass. Meat from lambs exclusively in Aruana grass presented lower n-6: n-3 ratio and lower lipid oxidation after 6 days of storage than those maintained on Pigeon pea or Mixed pasture.