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There is a growing increase of sheep research to improve the quality of sheep meat, and, through different search diets to improve the functional fatty acids profile, with improved properties in consumer health. Currently there is a pressure from the Committee of ethics in research with animals to reduce the sample size and the number of repetitions, but this has been done empirically and without worrying about the credibility of the results to be obtained. Scientific studies related to the improvement of the quality of meat sheep need to have credibility and trust from results investigated. A way to predict the quality of the results of an experiment is the use of estimation of power of statistical tests. Another tool that researchers have employed to assess and measure the quality of their experiments is the use and classification of the coefficient of variation (CV). Therefore, the objective of estimating the statistical power, sample size and predict the sort of variation coefficient in analysis of variance under different experimental designs, with the profile of fatty acids in sheep meat. Collected articles published in the years 2015 and 2016, Web of Science databases, Scielo, Scopus and Science Direct. Collected a total of 30 articles in the respective years. To evaluate the test power of the variables under study, as low power test

The aim of this study was to evaluate the modulation of skeletal muscle fibres from Ile de France lambs fed with levels of whole cottonseed (WCS), as well as to develop sheep meat products and characterise them. This study was composed of three experimental tests. The first evaluated the serum levels, modulation, and performance of skeletal muscle fibres of Longissimus thoracis of Ile de France lambs fed with whole cottonseed and its relation to meat quality. The skeletal muscle fibres were identified by histochemical analysis and classified according to contraction velocity, staining and metabolism. Fifty Ile de France lambs, five references and five treatments (0, 10, 20, 30 and 40% WCS in the diet) were used, with nine replicates and a completely randomised design. The linear and quadratic trends, as well as the Spearman partial correlation between fibre characteristics and meat quality (58 variables) were evaluated, with whole cottonseed levels being used as covariates. Serum cholesterol, total protein and gamma glutamyl transpeptidase levels increased (P0.05) the texture profile, but they negatively affected the acceptability of the hamburgers (P0,05) o perfil de textura, mas afetaram negativamente a aceitabilidade dos hambúrgueres (P