02127naa a2200397 a 450000100080000000500110000800800410001910000180006024501520007826000090023052010260023965000210126565000120128665000100129865000130130865000220132165000110134365000130135465000220136765000140138965300220140370000230142570000180144870000240146670000160149070000210150670000170152770000180154470000200156270000170158270000280159970000200162770000170164770000230166477300420168720887572022-09-06       2017    bl uuuu     u00u1 u    #d1 aCAMPOS, F. S.  aInfluence of diets with silage fromforage plants adapted to the semi-arid conditions on lamb quality and sensory attributes.h[electronic resource]  c2017  aQuality and sensory attributes ofmeat from 32mixed-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 b 0.05) showed greater values for cooking loss. Of the sensory attributes evaluated in the Longissimus lumborummuscle of the lambs, color and juiciness did not differ (P N 0.05). However, the silages led to differences (P b 0.05) in aroma, tenderness, and flavor values. The meat fromanimals fed the pornunça and Gliricidia silages was tenderer. Flavor scoreswere 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.  aAnimal nutrition  aCaprino  aDieta  aForragem  aNutrição animal  aOvelha  aPastagem  aProdução animal  aProteína  aAnimal produciton1 aCARVALHO, G. G. P.1 aSANTOS, E. M.1 aARAUJO, G. G. L. de1 aGOIS, G. C.1 aREBOUÇAS, R. A.1 aLEÃO, A. G.1 aSANTOS, S. A.1 aOLIVEIRA, J. S.1 aLEITE, L. C.1 aARAÚJO, M. L. G. M. L.1 aCIRNE, L. G. A.1 aSILVA, R. R.1 aCARVALHO, B. M. A.  tMeat Sciencegv. 124, p. 61-68, 2017.