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

• Published in: Archiv für Tierzucht Vol. 58; no. 1; pp. 159 - 163
• Main Authors: Schiller, K. F, Preuss, S, Kaffarnik, S, Vetter, W, Rodehutscord, M, Bennewitz, J
• Format: Journal Article
• Language: English
• Published: Gottingen Copernicus GmbH 24-04-2015; Copernicus Publications
• Subjects: Adipose tissue; Analysis; Body fat; Composition; Fatty acids; Lamb (Meat); Measurement; Odors
• ISSN: 2363-9822; 0003-9438; 2363-9822
• DOI: 10.5194/aab-58-159-2015

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.