This study hadthe objective of evaluating the qualitative aspects of lamb meat from SantaInes breed when submitted in the termination phase to different feeding systems.Twenty four legs from entire lambs with slaughter age from six to ten monthswere equally distributed among four different diets: T1 = capim-d'águahay + concentrate, T2 = pineapple hay + concentrate, T3 = forage palm + mixture,T4 = maize ensilage hay + concentrate. The utilization of four different foragerfeeds resulted in significant difference among the percentages of centesimalcomposition, calcium, phosphorus, cholesterol, and phospholipid, saturated andunsaturated fatty acids and in the sensorial parameters of lamb meat. Lambsfed diet with high-energy forage (T1, T2 and T3) had meat with the highest percentagesof fat (6.93, 8.09 and 8.38%, respectively), and monosaturated fatty acids (C18:1,C16:1, with average of 41.38, 46.40 and 43.15 and 3.44, 3.34 and 2.76%, respectively),associated to a better sensorial quality. The use of forager palm (T3) in lambfeeding resulted in lamb meat with higher percentages of humidity, protein,phosphorus, calcium, cholesterol and saturated fatty acids in comparison withthe others treatments (T1, T2 and T4), although this lamb meat had lower sensorialquality in relation to the meat obtained from the others treatments.
