title: Influence of diets with silage from forage plants adapted to the semi-arid conditions on lamb quality and sensory attributes.
abstract: Quality and sensory attributes of meat from 32 mixed-breed Santa Inês lambs fed diets composed of four silages with old man saltbush (Atriplex nummularia Lind), buffelgrass (Cenchrus ciliaris), Gliricidia (Gliricidia sepium), and Pornunça (Manihot sp.) were evaluated. Meat from lambs fed diet containing old man saltbush silage (P<0.05) showed greater values for cooking loss. Of the sensory attributes evaluated in the Longissimus lumborum muscle of the lambs, color and juiciness did not differ (P>0.05). However, the silages led to differences (P<0.05) in aroma, tenderness, and flavor values. The meat from animals fed the pornunça and Gliricidia silages was tenderer. Flavor scores were higher in meat from lambs that consumed old man saltbush silage and lower in the meat from those fed buffelgrass silage. Diets formulated with buffelgrass silage for sheep reduce meat production. Based on the results for carcass weight and meat quality, old man saltbush and pornunça are better silages for finishing sheep.
authors.affiliation: Federal University of Bahia, Department of Animal Science, Salvador, BA, Brazil.
authors.forename: F S
authors.initials: FS
authors.lastname: Campos
authors.affiliation: Federal University of Bahia, Department of Animal Science, Salvador, BA, Brazil. Electronic address: gleidsongiordano@yahoo.com.br.
authors.forename: G G P
authors.initials: GG
authors.lastname: Carvalho
authors.affiliation: Federal University of Paraíba, Department of Animal Science, Areia, PB, Brazil.
authors.forename: E M
authors.initials: EM
authors.lastname: Santos
authors.affiliation: EMBRAPA Semi-arid, Animal Production, Petrolina, PE, Brazil.
authors.forename: G G L
authors.initials: GG
authors.lastname: Araújo
authors.affiliation: EMBRAPA Semi-arid, Animal Production, Petrolina, PE, Brazil.
authors.forename: G C
authors.initials: GC
authors.lastname: Gois
authors.affiliation: Federal University of Bahia, Department of Animal Science, Salvador, BA, Brazil.
authors.forename: R A
authors.initials: RA
authors.lastname: Rebouças
authors.affiliation: Federal University of Mato Grosso, Department of Animal Production, Rondonópolis, Brazil.
authors.forename: A G
authors.initials: AG
authors.lastname: Leão
authors.affiliation: Federal University of Bahia, Department of Animal Science, Salvador, BA, Brazil.
authors.forename: S A
authors.initials: SA
authors.lastname: Santos
authors.affiliation: Federal University of Paraíba, Department of Animal Science, Areia, PB, Brazil.
authors.forename: J S
authors.initials: JS
authors.lastname: Oliveira
authors.affiliation: Federal University of Recôncavo da Bahia, Cruz das Almas, BA, Brazil.
authors.forename: L C
authors.initials: LC
authors.lastname: Leite
authors.affiliation: Federal University of Bahia, Department of Animal Science, Salvador, BA, Brazil.
authors.forename: M L G M L
authors.initials: ML
authors.lastname: Araújo
authors.affiliation: Federal University of Oeste of Pará, Santarém, PA. Brazil.
authors.forename: L G A
authors.initials: LG
authors.lastname: Cirne
authors.affiliation: State University of Southeast Bahia, Itapetinga, BA, Brazil.
authors.forename: R R
authors.initials: RR
authors.lastname: Silva
authors.affiliation: Federal University of Minas Gerais, Institute of Agricultural Sciences, Montes Claros, MG, Brazil.
authors.forename: B M A
authors.initials: BM
authors.lastname: Carvalho
mesh_terms: D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001947:Breeding; D055598:Chemical Phenomena; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary*; D004044:Dietary Proteins / Q000032:analysis; D005069:Evaluation Studies as Topic; D007887:Fabaceae; D063427:Food Quality; D006801:Humans; D008297:Male; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis*; D034561:Sheep, Domestic; D012820:Silage / Q000032:analysis*; D013649:Taste
chemical_list: D004044:Dietary Proteins
keywords: Flavor; Juiciness; Moisture; Protein; Sheep