Influence of diets with silage from forage plants adapted to the semi-arid conditions on lamb quality and sensory attributes

• Published in: Meat science Vol. 124; pp. 61 - 68
• Main Authors: Campos, F.S., Carvalho, G.G.P., Santos, E.M., Araújo, G.G.L., Gois, G.C., Rebouças, R.A., Leão, A.G., Santos, S.A., Oliveira, J.S., Leite, L.C., Araújo, M.L.G.M.L., Cirne, L.G.A., Silva, R.R., Carvalho, B.M.A.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-02-2017
• Subjects: Animal Nutritional Physiological Phenomena; Animals; Breeding; Chemical Phenomena; Consumer Behavior; Diet - veterinary; Dietary Proteins - analysis; Evaluation Studies as Topic; Fabaceae; Flavor; Food Quality; Humans; Juiciness; Male; Moisture; Muscle, Skeletal - chemistry; Protein; Red Meat - analysis; Sheep; Sheep, Domestic; Silage - analysis; Taste; Juiciness; Sheep; Flavor; Moisture; Protein
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2016.10.011

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.
•Silages adapted to the semi-arid conditions were used as alternative forage sources.•Carcass traits, meat quality and sensory attributes were evaluated in feedlot lambs.•Diets with old man saltbush silage increased cooking loss and protein content.•Diets affected tenderness and flavor of lamb's meat.•Lambs fed diets with pornunça and old man saltbush silages had more suitable meats.