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

Italian Journal of Animal Science

Oscar Boaventura Neto¹  Dorgival M. Lima Júnior²  Greicy M.B. Moreno²  Vitor V.S. de Almeida²  Carlos Sañudo³  Gherman G.L. Araújo⁴  Américo G. Silva Sobrinho⁵  Marcos E. Buzanskas⁵  Hirasilva Borba⁵ 

[1] Colegiado de Medicina Veterinária,Universidade Federal de Alagoas, Viçosa;Colegiado de Zootecnia, UniversidadeFederal de Alagoas, Arapiraca;Departamento de Producción Animal yCiencia de Alimentos, Universidad deZaragoza;Empresa Brasileira de PesquisaAgropecuária, Petrolina;Faculdade de Ciências Agrárias eVeterinárias, Universidade EstadualPaulista, Jaboticabal;

关键词: Fatty acids;    Halophyte plants;    Lamb, Salinity;    Sensory quality;   

DOI  :  10.4081/ijas.2015.3302

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown