Document Detail


Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems.
MedLine Citation:
PMID:  22061079     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Carcass composition, muscle fatty acids and eating quality of loin chops were examined in ram lambs from four diverse breed × production system groups: pure Welsh Mountain off upland flora, pure Soays off lowland grass, Suffolk crosses off lowland grass and Suffolk crosses off concentrates. The two Suffolk groups had heavier and better muscled carcasses than the others and Soays were particularly lean. Fatty acid composition was different between the groups. The forage-fed lambs all had high concentrations of n-3 polyunsaturated fatty acids (PUFA) including 18:3 (α-linolenic acid) and 20:5 (eicosapentaenoic acid) compared with Suffolks-concentrates which had high concentrations of the n-6 PUFA 18:2 (linoleic acid) and 20:4 (arachidonic acid). Soays were high in both n-3 and n-6 PUFA. Flavour characteristics in grilled chops were similar in Welsh Mountain and Suffolks-grass which differed from Soays and Suffolks-concentrates. The latter two groups had low scores for lamb flavour and overall liking and high scores for abnormal lamb flavour, metallic, bitter, stale, and rancid. Soays had the highest score for livery. These results extend previous findings of the association between feed, PUFA composition and lamb flavour profile and confirm that forage-fed lamb is preferred by UK taste panellists. They also identify a specific breed effect on the quality of meat from lambs raised on forage. These findings suggest that possibilities exist for the production of meat with specific quality characteristics.
Authors:
A V Fisher; M Enser; R I Richardson; J D Wood; G R Nute; E Kurt; L A Sinclair; R G Wilkinson
Related Documents :
24000219 - 2012 update on global prevention of folic acid-preventable spina bifida and anencephaly.
23180889 - Synthesis of symmetrical methylenebis(alkyl hydrogen phosphonates) by selective cleavag...
24237719 - Ordered mesoporous silica prepared by quiescent interfacial growth method - effects of ...
21480459 - Towards mixed fuels: the electrochemistry of hydrazine in the presence of methanol and ...
23747099 - The antibacterial activity and stability of acetic acid.
2541109 - Synthesis of p-aminohippuric acid analog and its labeling by technetium-99m.
19291389 - Novel mutations of the fasn gene and their effect on fatty acid composition in japanese...
18275609 - Fatty acid status and behavioural symptoms of attention deficit hyperactivity disorder ...
22119219 - A randomized controlled trial evaluating a new 2-l peg solution plus ascorbic acid vs 4...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  55     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2000 Jun 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  141-7     Citation Subset:  -    
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS40 5DU, UK.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Spatial and temporal variations of urban litter in Mar del Plata, the major coastal city of Argentin...
Next Document:  The effects of diet and breed on the volatile compounds of cooked lamb.