Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels

Detalhes bibliográficos
Autor(a) principal: Moreno, Greicy M. B.
Data de Publicação: 2015
Outros Autores: 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
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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spelling 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
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