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Volume 58, issue 1
Arch. Anim. Breed., 58, 159–163, 2015
https://doi.org/10.5194/aab-58-159-2015
© Author(s) 2015. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 58, 159–163, 2015
https://doi.org/10.5194/aab-58-159-2015
© Author(s) 2015. This work is distributed under
the Creative Commons Attribution 3.0 License.

Short communication 24 Apr 2015

Short communication | 24 Apr 2015

Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs

K. F. Schiller1, S. Preuss1, S. Kaffarnik2, W. Vetter2, M. Rodehutscord1, and J. Bennewitz1 K. F. Schiller et al.
  • 1Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
  • 2Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany

Abstract. Intense sheep odour and flavour in lamb is often associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs) are suggested as possible reasons. Therefore, muscle and subcutaneous adipose tissue samples of 98 lamb chops were analysed for three BCFAs (4-methyloctanoic, 4-ethyloctanoic and 4-methylnonanoic fatty acid). Samples were derived from a previous study, in which lambs were raised and fattened under intensive conditions and tested for sensory quality. BCFA contents of fat extracts from muscle tissue were very low and quantification was not possible. In subcutaneous adipose tissue different concentrations of BCFA and differences between crosses were detected. The sex of lambs had a significant influence. The BCFA correlations were significant, while correlations between BCFA of adipose tissue and sensory traits were not significant. Therefore, it seems likely that BCFA concentrations were too low and/or other substances are involved in causing the lamb flavour detected through sensory analysis.

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Short summary
Sheep odour and flavour in lamb is associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs), analysed in muscle and adipose tissue of lamb chops tested for sensory traits, are possible reasons. Contents in muscle tissue were very low. The correlations between BCFAs of adipose tissue and sensory traits were not significant. It seems likely that BCFA contents were too low and/or other substances were involved in causing the lamb flavour detected through sensory analysis.
Sheep odour and flavour in lamb is associated with lower consumer acceptance. Branched-chain...
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