000046566 001__ 46566
000046566 005__ 20210121114527.0
000046566 0247_ $$2doi$$a10.4081/ijas.2015.3302
000046566 0248_ $$2sideral$$a90897
000046566 037__ $$aART-2015-90897
000046566 041__ $$aeng
000046566 100__ $$aMoreno, G.M.B.
000046566 245__ $$aMeat quality of lambs fed different saltbush hay (Atriplex nummularia) levels
000046566 260__ $$c2015
000046566 5060_ $$aAccess copy available to the general public$$fUnrestricted
000046566 5203_ $$aClimate changes have increased soil and water salinity, compromising animal produc- tion 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 Ine^s lamb meat. Thirty-two 8-month-old castrated Santa Ine^s 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 inten- sity of lamb smell and flavour (P=0.0035) in the meat of animals that received more con- centrate in the diet. An increase in the inclu- sion 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, salt- bush hay can be used as a feeding resource in regions with problems of water and soil salini- ty because it does not impair the physical- chemical, nutritional and sensory quality of sheep meat.
000046566 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000046566 590__ $$a0.841$$b2015
000046566 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b25 / 58 = 0.431$$c2015$$dQ2$$eT2
000046566 591__ $$aVETERINARY SCIENCES$$b74 / 138 = 0.536$$c2015$$dQ3$$eT2
000046566 592__ $$a0.484$$b2015
000046566 593__ $$aAnimal Science and Zoology$$c2015$$dQ2
000046566 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000046566 700__ $$aBorba, H.
000046566 700__ $$aAraújo, G.G.L.
000046566 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000046566 700__ $$aSobrinho, A.G.S.
000046566 700__ $$aBuzanskas, M.E.
000046566 700__ $$aLima Júnior, D.M.
000046566 700__ $$ade Almeida, V.V.S.
000046566 700__ $$aNeto, O.B.
000046566 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000046566 773__ $$g14, 2 (2015), 251-259$$pItal. J. Anim. Sci.$$tItalian Journal of Animal Science$$x1594-4077
000046566 8564_ $$s695836$$uhttps://zaguan.unizar.es/record/46566/files/texto_completo.pdf$$yVersión publicada
000046566 8564_ $$s8227$$uhttps://zaguan.unizar.es/record/46566/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000046566 909CO $$ooai:zaguan.unizar.es:46566$$particulos$$pdriver
000046566 951__ $$a2021-01-21-11:07:53
000046566 980__ $$aARTICLE