Articles | Volume 58, issue 1
Arch. Anim. Breed., 58, 159–163, 2015
https://doi.org/10.5194/aab-58-159-2015
Arch. Anim. Breed., 58, 159–163, 2015
https://doi.org/10.5194/aab-58-159-2015

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. Schiller et al.

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Latest update: 26 Jan 2022
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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.