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.

Related authors

Invited review: Genome-wide association analysis for quantitative traits in livestock – a selective review of statistical models and experimental designs
Markus Schmid and Jörn Bennewitz
Arch. Anim. Breed., 60, 335–346, https://doi.org/10.5194/aab-60-335-2017,https://doi.org/10.5194/aab-60-335-2017, 2017

Related subject area

Subject: Product quality | Animal: Sheep
Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat
Katarzyna Ząbek, Jan Miciński, Stanisław Milewski, and Alicja Sobczak
Arch. Anim. Breed., 64, 437–445, https://doi.org/10.5194/aab-64-437-2021,https://doi.org/10.5194/aab-64-437-2021, 2021
Short summary
Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures
Kamal Belhaj, Farid Mansouri, Abdessamad Benmoumen, Marianne Sindic, Marie-Laure Fauconnier, Mohamed Boukharta, C. Hana Serghini, and Ahmed Elamrani
Arch. Anim. Breed., 63, 471–482, https://doi.org/10.5194/aab-63-471-2020,https://doi.org/10.5194/aab-63-471-2020, 2020
Short summary
Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake
Yathreb Yagoubi, Samir Smeti, Ilyes Mekki, Juan Ramón Bertolín, Guillermo Ripoll, Margalida Joy, Mokhtar Mahouachi, and Naziha Atti
Arch. Anim. Breed., 63, 431–439, https://doi.org/10.5194/aab-63-431-2020,https://doi.org/10.5194/aab-63-431-2020, 2020
Short summary
The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat
Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska
Arch. Anim. Breed., 63, 423–430, https://doi.org/10.5194/aab-63-423-2020,https://doi.org/10.5194/aab-63-423-2020, 2020
Short summary
Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton
Ana Kaić, Ante Kasap, Ivan Širić, and Boro Mioč
Arch. Anim. Breed., 63, 277–281, https://doi.org/10.5194/aab-63-277-2020,https://doi.org/10.5194/aab-63-277-2020, 2020
Short summary

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.
Download
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.