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

Climate 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