Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.4081/ijas.2015.3302 http://hdl.handle.net/11449/164899 |
Resumo: | Climate changes have increased soil and water salinity, compromising animal production especially in dry areas where scientists have become more interested in halophyte plants, like saltbush. The effects of saltbush hay levels (30, 40, 50 and 60%) were evaluated based on physical-chemical, nutritional and sensory parameters of Santa Ines lamb meat. Thirty-two 8-month-old castrated Santa Ines lambs, with initial weights of 22 +/- 1.97 kg were used; they were slaughtered after 60 days in the feedlot. The pH, colour, moisture, protein and cholesterol contents did not differ among treatments. Panelists observed a greater intensity of lamb smell and flavour (P=0.0035) in the meat of animals that received more concentrate in the diet. An increase in the inclusion of saltbush increased ash percentage (P=0.0232), total saturated (P=0.0035) and polyunsaturated (P=0.0287) fatty acids and reduced the lipids (P=0.0055) and the n-6: n-3 ratio (P=0.0058) of the meat. Therefore, saltbush hay can be used as a feeding resource in regions with problems of water and soil salinity because it does not impair the physical-chemical, nutritional and sensory quality of sheep meat. |
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Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levelsFatty acidsHalophyte plantsLamb, SalinitySensory qualityClimate changes have increased soil and water salinity, compromising animal production especially in dry areas where scientists have become more interested in halophyte plants, like saltbush. The effects of saltbush hay levels (30, 40, 50 and 60%) were evaluated based on physical-chemical, nutritional and sensory parameters of Santa Ines lamb meat. Thirty-two 8-month-old castrated Santa Ines lambs, with initial weights of 22 +/- 1.97 kg were used; they were slaughtered after 60 days in the feedlot. The pH, colour, moisture, protein and cholesterol contents did not differ among treatments. Panelists observed a greater intensity of lamb smell and flavour (P=0.0035) in the meat of animals that received more concentrate in the diet. An increase in the inclusion of saltbush increased ash percentage (P=0.0232), total saturated (P=0.0035) and polyunsaturated (P=0.0287) fatty acids and reduced the lipids (P=0.0055) and the n-6: n-3 ratio (P=0.0058) of the meat. Therefore, saltbush hay can be used as a feeding resource in regions with problems of water and soil salinity because it does not impair the physical-chemical, nutritional and sensory quality of sheep meat.Brazilian Development Bank (BNDES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Univ Fed Alagoas, Colegiado Zootecnia, BR-57309005 Arapiraca, AL, BrazilUniv Estadual Paulista, Fac Ciencias Agr & Vet, Jaboticabal, BrazilEmpresa Brasileira Pesquisa Agr, Petrolina, BrazilUniv Zaragoza, Dept Prod Anim & Ciencia Alimentos, E-50009 Zaragoza, SpainUniv Fed Alagoas, Colegiado Med Vet, Vicosa, MG, BrazilUniv Estadual Paulista, Fac Ciencias Agr & Vet, Jaboticabal, BrazilPagepress PublUniv Fed AlagoasUniversidade Estadual Paulista (Unesp)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Univ ZaragozaMoreno, Greicy M. B.Borba, Hirasilva [UNESP]Araujo, Gherman G. L.Sanudo, CarlosSilva Sobrinho, Americo G. [UNESP]Buzanskas, Marcos E. [UNESP]Lima Junior, Dorgival M.Almeida, Vitor V. S. deNeto, Oscar Boaventura2018-11-27T00:48:00Z2018-11-27T00:48:00Z2015-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article251-259application/pdfhttp://dx.doi.org/10.4081/ijas.2015.3302Italian Journal Of Animal Science. Pavia: Pagepress Publ, v. 14, n. 2, p. 251-259, 2015.1594-4077http://hdl.handle.net/11449/16489910.4081/ijas.2015.3302WOS:000360812300017WOS000360812300017.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengItalian Journal Of Animal Scienceinfo:eu-repo/semantics/openAccess2024-06-07T15:31:46Zoai:repositorio.unesp.br:11449/164899Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:55:04.649067Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels |
title |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels |
spellingShingle |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels Moreno, Greicy M. B. Fatty acids Halophyte plants Lamb, Salinity Sensory quality |
title_short |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels |
title_full |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels |
title_fullStr |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels |
title_full_unstemmed |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels |
title_sort |
Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels |
author |
Moreno, Greicy M. B. |
author_facet |
Moreno, Greicy M. B. Borba, Hirasilva [UNESP] Araujo, Gherman G. L. Sanudo, Carlos Silva Sobrinho, Americo G. [UNESP] Buzanskas, Marcos E. [UNESP] Lima Junior, Dorgival M. Almeida, Vitor V. S. de Neto, Oscar Boaventura |
author_role |
author |
author2 |
Borba, Hirasilva [UNESP] Araujo, Gherman G. L. Sanudo, Carlos Silva Sobrinho, Americo G. [UNESP] Buzanskas, Marcos E. [UNESP] Lima Junior, Dorgival M. Almeida, Vitor V. S. de Neto, Oscar Boaventura |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Univ Fed Alagoas Universidade Estadual Paulista (Unesp) Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Univ Zaragoza |
dc.contributor.author.fl_str_mv |
Moreno, Greicy M. B. Borba, Hirasilva [UNESP] Araujo, Gherman G. L. Sanudo, Carlos Silva Sobrinho, Americo G. [UNESP] Buzanskas, Marcos E. [UNESP] Lima Junior, Dorgival M. Almeida, Vitor V. S. de Neto, Oscar Boaventura |
dc.subject.por.fl_str_mv |
Fatty acids Halophyte plants Lamb, Salinity Sensory quality |
topic |
Fatty acids Halophyte plants Lamb, Salinity Sensory quality |
description |
Climate changes have increased soil and water salinity, compromising animal production especially in dry areas where scientists have become more interested in halophyte plants, like saltbush. The effects of saltbush hay levels (30, 40, 50 and 60%) were evaluated based on physical-chemical, nutritional and sensory parameters of Santa Ines lamb meat. Thirty-two 8-month-old castrated Santa Ines lambs, with initial weights of 22 +/- 1.97 kg were used; they were slaughtered after 60 days in the feedlot. The pH, colour, moisture, protein and cholesterol contents did not differ among treatments. Panelists observed a greater intensity of lamb smell and flavour (P=0.0035) in the meat of animals that received more concentrate in the diet. An increase in the inclusion of saltbush increased ash percentage (P=0.0232), total saturated (P=0.0035) and polyunsaturated (P=0.0287) fatty acids and reduced the lipids (P=0.0055) and the n-6: n-3 ratio (P=0.0058) of the meat. Therefore, saltbush hay can be used as a feeding resource in regions with problems of water and soil salinity because it does not impair the physical-chemical, nutritional and sensory quality of sheep meat. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-01-01 2018-11-27T00:48:00Z 2018-11-27T00:48:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.4081/ijas.2015.3302 Italian Journal Of Animal Science. Pavia: Pagepress Publ, v. 14, n. 2, p. 251-259, 2015. 1594-4077 http://hdl.handle.net/11449/164899 10.4081/ijas.2015.3302 WOS:000360812300017 WOS000360812300017.pdf |
url |
http://dx.doi.org/10.4081/ijas.2015.3302 http://hdl.handle.net/11449/164899 |
identifier_str_mv |
Italian Journal Of Animal Science. Pavia: Pagepress Publ, v. 14, n. 2, p. 251-259, 2015. 1594-4077 10.4081/ijas.2015.3302 WOS:000360812300017 WOS000360812300017.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Italian Journal Of Animal Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
251-259 application/pdf |
dc.publisher.none.fl_str_mv |
Pagepress Publ |
publisher.none.fl_str_mv |
Pagepress Publ |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128720521658368 |