Articles | Volume 58, issue 1
Arch. Anim. Breed., 58, 159–163, 2015
Arch. Anim. Breed., 58, 159–163, 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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Cited articles

Brennand, C. P. and Lindsay, R. C.: Distribution of volatile branched-chain fatty acids in various lamb tissues, Meat Sci., 31, 411–421, 1992.
Busboom, J. R., Miller, G. J., Field, R. A., Crouse, J. D., Riley, M. L., Nelms, G. E., and Ferrell, C. L.: Characteristics of Fat from Heavy Ram and Wether Lambs, J. Anim. Sci., 52, 83–92, 1981.
Chillard, Y., Ferlay, A., Rouel, J., and Lamberet, G.: A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis, J. Dairy Sci., 86, 1751–1770, 2003.
Diedrich, M. and Henschel, K.-P.: The natural occurrence of unusual fatty acids – Part 1: Odd numbered fatty acids, Food/Nahrung, 34, 935–943, 1990.
Duckett, S. K. and Kuber, P. S.: Genetic and nutritional effects on lamb flavour, J. Anim. Sci., 79, E249–E259, 2001.
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.