Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150594
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorMORENO, G. M. B.
dc.contributor.authorBIRBA, H.
dc.contributor.authorARAUJO, G. G. L. de
dc.contributor.authorSAÑUDO, C.
dc.contributor.authorSILVA SOBRINHO, A. G.
dc.contributor.authorBUZANSKAS, M. E.
dc.contributor.authorLIMA JÚNIOR, D. M.
dc.contributor.authorALMEIDA, V. V. S. de
dc.contributor.authorBOAVENTURA NETO, O.
dc.date.accessioned2023-01-03T19:01:33Z-
dc.date.available2023-01-03T19:01:33Z-
dc.date.created2023-01-03
dc.date.issued2015
dc.identifier.citationItalian Journal of Animal Science, V. 14, n. 2, p. 251-259, 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1150594-
dc.descriptionClimate 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectErva sal
dc.subjectPlanta halófita
dc.subjectCarne de ovelha
dc.titleMeat quality of lambs fed different saltbush hay (Atriplex nummularia) levels.
dc.typeArtigo de periódico
dc.subject.thesagroMudança Climática
dc.subject.thesagroProdução Animal
dc.subject.thesagroSalinidade
dc.subject.thesagroÁgua
dc.subject.nalthesaurusAtriplex nummularia
dc.subject.nalthesaurusAnimal production
riaa.ainfo.id1150594
riaa.ainfo.lastupdate2023-01-03
dc.identifier.doi10.4081/ijas.2015.3302
dc.contributor.institutionGREICY 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.
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Meat-Quality-of-Lambs-Fed-Different-Saltbush-Hay-Atriplex-Nummularia-Levels.pdf495.91 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace