Título:	Meat quality of lambs fed different saltbush hay (Atriplex nummularia) levels.
Autoria:	MORENO, G. M. B. BIRBA, H. ARAUJO, G. G. L. de SAÑUDO, C. SILVA SOBRINHO, A. G. BUZANSKAS, M. E. LIMA JÚNIOR, D. M. ALMEIDA, V. V. S. de BOAVENTURA NETO, O.
Afiliação:	GREICY M. B. MORENO, Universidade Federal de Alagoas, Arapiraca; HIRASILVA BORBA, Universidade Estadual Paulista, Jaboticabal; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; CARLOS SAÑUDO, Departamento de Producción Animal y Ciencia de Alimentos, Universidad de Zaragoza, Spain; AMÉRICO G. SILVA SOBRINHO, Universidade Estadual Paulista, Jaboticabal; MARCOS E. BUZANSKAS, Universidade Estadual Paulista, Jaboticabal; DORGIVAL M. LIMA JÚNIOR, Universidade Federal de Alagoas, Arapiraca; VITOR V. S. DE ALMEIDA, Universidade Federal de Alagoas, Arapiraca; OSCAR BOAVENTURA NETO, Universidade Federal de Alagoas.
Ano de publicação:	2015
Referência:	Italian Journal of Animal Science, V. 14, n. 2, p. 251-259, 2015.
Conteúdo:	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 Inês lamb meat. Thirty-two 8-month-old castrated Santa Inês 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 physicalchemical, nutritional and sensory quality of sheep meat.
Thesagro:	Mudança Climática Produção Animal Salinidade Água
NAL Thesaurus:	Atriplex nummularia Animal production
Palavras-chave:	Erva sal Planta halófita Carne de ovelha
Digital Object Identifier:	10.4081/ijas.2015.3302
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPATSA)