In:
Journal of the Science of Food and Agriculture, Wiley, Vol. 100, No. 5 ( 2020-03-30), p. 2176-2184
Abstract:
Lamb diets can alter the fatty acid (FA) profile of muscle and adipose tissue, which may affect the sensory quality and consumer acceptability of the meat. In this study, lambs received one of four pre‐slaughter diets: a barley / maize / soya‐based concentrate (C), supplemented with a saturated fat source (Megalac®) (SAT), or supplemented with protected linseed oil (PLO); or a by‐product (citrus pulp / distillers’ grain / soya‐based) diet (BPR). Intramuscular FAs and adipose tissue branched‐chain FAs were measured and consumer evaluation (hedonic liking and attribute intensity) was undertaken with cooked lamb. RESULTS Compared to the other diets, the BPR diet resulted in a higher muscle concentration and a greater proportion of C18:2n‐6, and greater proportions of conjugated linoleic acid ( c9,t11 ‐C18:2) and n‐6 polyunsaturated FAs (PUFA), whereas the PLO diet resulted in higher muscle proportions of C18:0 and saturated FAs, higher concentrations of C18:3n‐3 and n‐3 PUFA, and a lower n‐6 to n‐3 ratio. The consumer acceptability of lamb was not affected by the pre‐slaughter diets. CONCLUSION Changes in the FA profile of lamb muscle and adipose tissue through the inclusion of sources of saturated fat, protected linseed oil, or by‐products in the pre‐slaughter diet did not result in consumer detection of significant effects on the acceptability of the cooked meat. © 2020 Society of Chemical Industry
Type of Medium:
Online Resource
ISSN:
0022-5142
,
1097-0010
Language:
English
Publisher:
Wiley
Publication Date:
2020
detail.hit.zdb_id:
2001807-1
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