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Moyes SM, Pethick DW, Gardner GE, Pannier L. Ageing of Australian lamb beyond 14 days does not further improve eating quality. Meat Sci 2024; 217:109620. [PMID: 39126980 DOI: 10.1016/j.meatsci.2024.109620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/12/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024]
Abstract
Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.
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Affiliation(s)
- S M Moyes
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia.
| | - D W Pethick
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia
| | - G E Gardner
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia
| | - L Pannier
- Murdoch University, School of Agricultural Science, Western Australia 6150, Australia
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Liu S, Yang Y, Luo H, Pang W, Martin GB. Fat deposition and partitioning for meat production in cattle and sheep. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 17:376-386. [PMID: 38812494 PMCID: PMC11134559 DOI: 10.1016/j.aninu.2024.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 01/04/2024] [Accepted: 03/11/2024] [Indexed: 05/31/2024]
Abstract
In markets for beef and sheep meat, an appropriate level of intramuscular fat (IMF) is highly desirable for meat-eating quality, but strategies to improve it usually lead to an undesirable excess in carcase fat, presenting a major challenge to livestock producers. To solve this problem, we need to understand the partitioning of fat among the major fat depots: IMF, subcutaneous fat (SCF) and visceral fat (VF). In most genotypes of cattle and sheep, the rate of accretion is lower for IMF than for SCF and VF, so genetic selection for a high level of IMF, or the use of an increased dietary energy supply to promote IMF deposition, will increase overall fatness and feed costs. On the other hand, feeding postnatal calves with excessive concentrates promotes IMF deposition, so a nutritional strategy is feasible. With genetic strategies, several problems arise: 1) positive genetic correlations between IMF, SCF and VF differ among genotypes in both cattle and sheep; 2) genotypes appear to have specific, characteristic rates of accretion of IMF during periods of growth and fattening; 3) most breeds of cattle and sheep naturally produce meat with relatively low levels of IMF, but IMF does vary substantially among individuals and breeds so progress is possible through accurate measurement of IMF. Therefore, an essential prerequisite for selection will be knowledge of the genetic correlations and fat accretion rates for each genotype. Currently, selection for IMF is based on existing technology that directly measures IMF in the progeny or siblings, or estimates IMF in live animals. New technology is needed to permit the simultaneous measurement of SCF and IMF in the field, thus opening up the possibility of accurate selection, particularly for fat partitioning in live animals. Specifically, there would be great value in detecting individuals with an IMF advantage at an early age so the generation interval could be shortened and genetic gain accelerated. Genetic gain would also be greatly aided if we could select for genes that control adipogenesis and lipogenesis and are also differentially expressed in the various depots.
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Affiliation(s)
- Shimin Liu
- The UWA Institute of Agriculture, The University of Western Australia, Crawley, WA 6009, Australia
| | - Yanyan Yang
- Institute of Animal Husbandry of Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Yuquan, Hohhot 010020, China
| | - Hailing Luo
- College of Animal Science and Technology of China Agricultural University, Haidian, Beijing 100093, China
| | - Wenjie Pang
- Resonance Health, Burswood, WA 6100, Australia
| | - Graeme B. Martin
- The UWA Institute of Agriculture, The University of Western Australia, Crawley, WA 6009, Australia
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Fetherstone N, McGovern F, Boland T, McHugh N. How does maternal genetic merit and country of origin impact lamb performance pre- and post-weaning? Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Garza H, Jaborek JR, Zerby HN, Moeller SJ, Wick MP, Fluharty FL, England EM, Garcia LG. The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts. Transl Anim Sci 2021; 5:txab083. [PMID: 34514346 PMCID: PMC8420813 DOI: 10.1093/tas/txab083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 05/06/2021] [Indexed: 11/14/2022] Open
Abstract
The present study used 48 lambs originating from three different locations in the Western United States (16 lambs per location; 8 ewes and 8 wethers per location). Each consisting of similar breed composition (Suffolk cross) that were selected to represent weight by age at harvest treatments: light weight carcasses at 5 mo (LW5, 31.81 ± 1.88 kg), light weight carcasses at 12 mo (LW12, 35.09 ± 4.45 kg), heavy weight carcasses at 12 mo (HW12, 57.89 ± 4.70 kg) with different carcass weight compositions. Older heavy weight lambs (HW12) had greater (P ≤ 0.01) hot carcass weight, ribeye area, backfat and body wall thickness, and yield grade compared with light weight lamb carcasses (LW5 and LW12). The longissimus thoracis longissimus thoracis (LT) from older lamb carcasses (LW12 and HW12) had a greater (P ≤ 0.01) total lipid percentage compared with younger lamb carcasses (LW5). Across harvest weight and age treatments, wether carcasses had greater (P ≤ 0.05) total lipid percentage compared with ewe carcasses. Slice shear force values were greater (P ≤ 0.01) for both the LT and semimembranosus from older lambs (LW12 and HW12) compared with LW5 lambs, with no differences between ewes and wethers. Lamb flavor intensity was greater (P ≤ 0.05) for the LT of LW12 lambs and tended (P = 0.08) to be greater for HW12 lambs, compared with the LT from LW5 lambs. The off-flavor intensity of the LT was greater (P ≤ 0.01) for older lambs (LW12 and HW12) compared with LW5 lambs. Interestingly, the lamb flavor and off-flavor intensity scores of the ground shoulder exhibited a treatment × sex interaction. Lamb flavor intensity of LW12 lamb was greater (P ≤ 0.05) from ewes compared with wethers, whereas wethers had a greater (P ≤ 0.05) lamb flavor intensity compared with ewes for HW12 lambs, and LW12 ewe lambs had a greater (P ≤ 0.05) off-flavor intensity compared with all other treatment × sex treatment combinations. Overall, lambs in the present study possessed a mild lamb flavor, typically with greater lamb flavor and off-flavor intensities for older animals; while slice shear force and LT lipid percentage increased as animal age increased at the time of harvest.
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Affiliation(s)
- Horacio Garza
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Jerad R Jaborek
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Henry N Zerby
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Steven J Moeller
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Macdonald P Wick
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Francis L Fluharty
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
| | - Eric M England
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Lyda G Garcia
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
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Arce-Recinos C, Ramos-Juárez JA, Hernández-Cázares AS, Crosby-Galván MM, Alarcón-Zúñiga B, Miranda-Romero LA, Zaldívar-Cruz JM, Vargas-Villamil L, Aranda-Ibáñez EM, Vargas-Bello-Pérez E, Chay-Canul AJ. Interplay between feed efficiency indices, performance, rumen fermentation parameters, carcass characteristics and meat quality in Pelibuey lambs. Meat Sci 2021; 183:108670. [PMID: 34509096 DOI: 10.1016/j.meatsci.2021.108670] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/12/2023]
Abstract
Feed efficiency was measured in thirty Pelibuey noncastrated male lambs using the residual feed intake (RFI) and residual intake and gain (RIG). The lambs were fattened for 92 d and then slaughtered, with the aim of identifying the interplay between feed efficiency indices (FEIs) and performance, rumen fermentation parameters, carcass characteristics and meat quality traits from the 15 intermediate and most extreme lambs for each FEI. The mean values of the classes were -0.09, 0.00, and 0.09 kg DM/d for low, medium and high RFI, respectively. The RIG indicators were 2.6, -0.1, and -2.7, for high, medium and low, respectively. The lambs with high-RIG had a higher (P ≤ 0.05) average daily gain and improved feed conversion. Lambs with low-RFI and high-RIG had higher (P < 0.05) values of meat cooking loss. Efficient lambs had improved feed utilization without affecting the carcass characteristics or meat quality (except for cooking loss).
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Affiliation(s)
- Carlos Arce-Recinos
- Colegio de Postgraduados, Campus Tabasco, Periférico Carlos A. Molina, Km 3.5. Carretera Cárdenas-Huimanguillo, 86500 H. Cárdenas, Tabasco, Mexico
| | - Jesús Alberto Ramos-Juárez
- Colegio de Postgraduados, Campus Tabasco, Periférico Carlos A. Molina, Km 3.5. Carretera Cárdenas-Huimanguillo, 86500 H. Cárdenas, Tabasco, Mexico.
| | - Aleida Selene Hernández-Cázares
- Colegio de Postgraduados, Campus Córdoba, Carretera Córdoba-Veracruz km 348, Congregación Manuel León, Municipio de Amatlán de los Reyes, Veracruz CP 94946, Mexico
| | - María Magdalena Crosby-Galván
- Programa de Ganadería, Colegio de Postgraduados, Campus Montecillo, Carretera México-Texcoco km 36.5, Montecillo, Texcoco CP 56230, Estado de México, Mexico
| | - Baldomero Alarcón-Zúñiga
- Posgrado en Producción Animal, Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Chapingo CP 56230, Estado de México. Mexico
| | - Luis Alberto Miranda-Romero
- Posgrado en Producción Animal, Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Chapingo CP 56230, Estado de México. Mexico
| | - Juan Manuel Zaldívar-Cruz
- Colegio de Postgraduados, Campus Tabasco, Periférico Carlos A. Molina, Km 3.5. Carretera Cárdenas-Huimanguillo, 86500 H. Cárdenas, Tabasco, Mexico
| | - Luis Vargas-Villamil
- Colegio de Postgraduados, Campus Tabasco, Periférico Carlos A. Molina, Km 3.5. Carretera Cárdenas-Huimanguillo, 86500 H. Cárdenas, Tabasco, Mexico
| | - Emilio Manuel Aranda-Ibáñez
- Colegio de Postgraduados, Campus Tabasco, Periférico Carlos A. Molina, Km 3.5. Carretera Cárdenas-Huimanguillo, 86500 H. Cárdenas, Tabasco, Mexico
| | - Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A La Huasteca, Centro CP 86280, Tabasco, Mexico.
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Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau-Aduli AEO. MARGRA Lamb Eating Quality and Human Health-Promoting Omega-3 Long-Chain Polyunsaturated Fatty Acid Profiles of Tattykeel Australian White Sheep: Linebreeding and Gender Effects. Antioxidants (Basel) 2020; 9:E1118. [PMID: 33198363 PMCID: PMC7697536 DOI: 10.3390/antiox9111118] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 12/17/2022] Open
Abstract
Health-conscious consumers increasingly demand healthier, tastier, and more nutritious meat, hence the continuous need to meet market specifications and demand for high-quality lamb. We evaluated the longissimus dorsi muscle of 147 Tattykeel Australian White (TAW) sheep fed on antioxidant-rich ryegrass pastures exclusive to MAGRA lamb brand for meat eating quality parameters of intramuscular fat (IMF) content, fat melting point (FMP) and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). The aim was to assess the impact of linebreeding and gender on pasture-fed lamb eating quality and to test the hypothesis that variation in healthy lamb eating quality is a function of lamb gender and not its antioxidant status or inbreeding coefficient (IC). After solid-phase extraction and purification, phenolics and antioxidant enzyme activities were analysed by high-performance liquid chromatography and mass spectrometry. IMF and fatty acid composition were determined using solvent extraction and gas chromatography, respectively. IC was classified into low (0-5%), medium (6-10%) and high (>10%) and ranged from 0-15.6%. FMP and IMF ranged from 28 to 39 °C and 3.4% to 8.2%, with overall means of 34.6 ± 2.3 °C and 4.4 ± 0.2%, respectively, and n-3 LC-PUFA ranged from "source" to "good source" levels of 33-69 mg/100 g. Ewes had significantly (P ˂ 0.0001) higher IMF, C22:5n-3 (DPA), C22:6n-3 (DHA), C18:3n-6, C20:3, C22:4n-6, C22:5n-6, total monounsaturated (MUFA), PUFA and Σn-3 fatty acids and lower total saturated fatty acids (SFA) and FMP, than rams. As IC increased, there were no differences in FMP and IMF. Folin-Ciocalteu total phenolics, ferric reducing antioxidant power and antioxidant activities of glutathione peroxidase, catalase and superoxide dismutase enzymes did not differ by either gender or IC. This study provides evidence that IC is inconsequential in affecting antioxidant status, IMF, FMP and n-3 LC-PUFA in linebred and pasture-fed TAW sheep because the observed variation in individual fatty acids was mainly driven by gender differences between ewes and rams, hence the need to accept the tested hypothesis. This finding reinforces the consistent healthy eating quality of MARGRA lamb brand from TAW sheep regardless of its linebred origin.
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Affiliation(s)
- Shedrach Benjamin Pewan
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
- National Veterinary Research Institute, Private Mail Bag 01 Vom, Plateau State, Nigeria
| | - John Roger Otto
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - Robert Tumwesigye Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - Oyelola Abdulwasiu Adegboye
- Australian Institute of Tropical Health and Medicine, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia;
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
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Payne CE, Pannier L, Anderson F, Pethick DW, Gardner GE. Lamb Age has Little Impact on Eating Quality. Foods 2020; 9:foods9020187. [PMID: 32069988 PMCID: PMC7073923 DOI: 10.3390/foods9020187] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/10/2020] [Accepted: 02/11/2020] [Indexed: 11/16/2022] Open
Abstract
There is an industry wide perception that new season lamb has better eating quality than old season lamb. This study aims to identify differences in consumer eating quality scores between two age classes in lamb. Consumer eating quality scores from eight cuts across the carcass were evaluated from new season (NS; n = 120; average age = 240 days) and old season lambs (OS; n = 121; average age = 328 days), sourced from four different flocks. Cuts were grilled (loin, topside, outside, knuckle and rump) or roasted (leg, shoulder, rack) and scored by untrained consumers for tenderness, juiciness, liking of flavour and overall liking. There was no difference in eating quality scores between the two age classes for the loin, leg, shoulder and rack. This was similarly shown in the topside with the exception of juiciness scores where NS lambs were higher than OS lambs. There was also a lack of age difference in the outside with the exception of flock 3 where NS lambs scored higher than OS lambs for all sensory traits. Across all sensory traits, OS lambs received on average 2.8 scores lower for the knuckle and 3.1 scores lower for the rump compared to NS lambs. These results show little difference in eating quality between NS and OS lamb, and highlight the potential to develop high quality OS or "autumn lamb" products, with a similar premium price at retail as NS lambs.
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Affiliation(s)
- Claire E. Payne
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
- Department of Primary Industries and Regional Development, Perth 6151, Australia
- Correspondence:
| | - Liselotte Pannier
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
| | - Fiona Anderson
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
| | - David W. Pethick
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
| | - Graham E. Gardner
- Engineering and Education, College of Science, Health, Murdoch University, Perth 6150, Australia; (L.P.); (F.A.); (D.W.P.); (G.E.G.)
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales 2351, Australia
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Ye Y, Schreurs N, Johnson P, Corner-Thomas R, Agnew M, Silcock P, Eyres G, Maclennan G, Realini C. Carcass characteristics and meat quality of commercial lambs reared in different forage systems. Livest Sci 2020. [DOI: 10.1016/j.livsci.2019.103908] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pannier L, Gardner GE, Pethick DW. Effect of Merino sheep age on consumer sensory scores, carcass and instrumental meat quality measurements. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17337] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Slower growing Merino sheep often miss the lamb category and become yearlings. Yet, they may still produce meat of acceptable eating quality, thus opening the opportunity to develop high quality yearling products. Consumer sensory differences (tenderness, overall liking, juiciness, liking of flavour and liking of odour) of grilled wet-aged (5 days) steaks from the M. longissimus lumborum (LL) and M. semimembranosus (SM) derived from wether lamb (n = 185; average age 355 days) and wether yearling (n = 206; average age 685 days) Merinos were tested. Additionally, the age effect on carcass and instrumental meat quality traits was analysed. Lambs were born in 2009 and 2010 at two research sites (Kirby, Katanning), and yearlings were born in 2009 at five research sites (Kirby, Cowra, Rutherglen, Struan, Katanning). On average within each muscle, yearlings had lower scores for all sensory attributes (P < 0.01) compared to lambs. Lambs versus yearlings born in the same year and reared at the same research site had greater sensory differences within the SM (P < 0.01), up to 10.0 eating quality scores more for tenderness. In contrast, the LL samples had almost no significant differences between the two age groups. A portion of the differences in overall liking and liking of flavour scores was explained by intramuscular fat. Yearlings were slightly heavier (P < 0.01) but leaner (P < 0.01), compared to lambs, and yearling meat colour was darker (P < 0.01). While the results generally supported the better eating quality of lamb, they demonstrated a very acceptable yearling LL eating quality, and showed the smaller impact of age on the LL muscle in Merinos. Hence, the development of a high quality yearling product for the LL muscle is possible.
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11
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Stratz P, Schiller KF, Wellmann R, Preuss S, Baes C, Bennewitz J. Genetic parameter estimates and targeted association analyses of growth, carcass, and meat quality traits in German Merinoland and Merinoland-cross lambs. J Anim Sci 2018; 96:398-406. [PMID: 29385607 DOI: 10.1093/jas/sky012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
In this study, genetic parameters of nine growth, carcass, and meat quality (MQ) traits were estimated, and targeted association studies were conducted using mixed models. Phenotypic information was collected on 1,599 lambs, including both purebred Merinoland (ML) animals and five different F1 crosses. The F1 lambs were produced by mating rams of the meat-type breeds Charollais, Ile de France, German Blackheaded Mutton (Deutsches Schwarzköpfiges Fleischschaf), Suffolk, and Texel with ML ewes. Between four and six sires were used per sire breed. In total, 29 sires and 298 purebred ML sheep were genotyped with the Illumina OvineSNP50 BeadChip. All F1 individuals were genotyped for 289 SNPs located on the chromosomes 1, 2, 3, 18, and 21. These SNPs were used to impute SNPs on five chromosomes of the Illumina Ovine chip in the F1 individuals. Several Bonferroni-corrected significant associations were identified for shoulder width. A number of additional significant associations were found for other traits. Genetic parameters were estimated and single-marker association analyses were performed with breed-specific effects. Moderate heritability estimates were found for average daily gain (0.23), kidney fat weight (0.19), carcass length (0.15), shoulder width (0.33), subcutaneous fat thickness (0.22), and cutlet area (0.36). While heritability for cooking loss was found to be low (0.07), shear force (0.17) and dressing percentage (0.20) showed moderate heritability, and thus might be candidate traits to be included in the selection index in the population. In general, low phenotypic and low or moderate genetic correlations were detected between the traits.
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Affiliation(s)
- Patrick Stratz
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | | | - Robin Wellmann
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Siegfried Preuss
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Christine Baes
- Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, Canada
| | - Jörn Bennewitz
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
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Flakemore AR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO. Degummed crude canola oil, sire breed and gender effects on intramuscular long-chain omega-3 fatty acid properties of raw and cooked lamb meat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2017; 59:17. [PMID: 28835852 PMCID: PMC5563916 DOI: 10.1186/s40781-017-0143-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2016] [Accepted: 06/19/2017] [Indexed: 11/16/2022]
Abstract
Background Omega-3 long-chain (≥C20) polyunsaturated fatty acids (ω3 LC-PUFA) confer important attributes to health-conscious meat consumers due to the significant role they play in brain development, prevention of coronary heart disease, obesity and hypertension. In this study, the ω3 LC-PUFA content of raw and cooked Longissimus thoracis et lumborum (LTL) muscle from genetically divergent Australian prime lambs supplemented with dietary degummed crude canola oil (DCCO) was evaluated. Methods Samples of LTL muscle were sourced from 24 first cross ewe and wether lambs sired by Dorset, White Suffolk and Merino rams joined to Merino dams that were assigned to supplemental regimes of degummed crude canola oil (DCCO): a control diet at 0 mL/kg DM of DCCO (DCCOC); 25 mL/kg DM of DCCO (DCCOM) and 50 mL/kg DCCO (DCCOH). Lambs were individually housed and offered 1 kg/day/head for 42 days before being slaughtered. Samples for cooked analysis were prepared to a core temperature of 70 °C using conductive dry-heat. Results Within raw meats: DCCOH supplemented lambs had significantly (P < 0.05) higher concentrations of eicosapentaenoic (EPA, 20:5ω3) and EPA + docosahexaenoic (DHA, 22:6ω3) acids than those supplemented with DCCOM or DCCOC; Dorset sired lambs contained significantly (P < 0.05) more EPA and EPA + DHA than other sire breeds; diet and sire breed interactions were significant (P < 0.05) in affecting EPA and EPA + DHA concentrations. In cooked meat, ω3 LC-PUFA concentrations in DCCOM (32 mg/100 g), DCCOH (38 mg/100 g), Dorset (36 mg/100 g), White Suffolk (32 mg/100 g), ewes (32 mg/100 g) and wethers (33 mg/100 g), all exceeded the minimum content of 30 mg/100 g of edible cooked portion of EPA + DHA for Australian defined ‘source’ level ω3 LC-PUFA classification. Conclusion These results present that combinations of dietary degummed crude canola oil, sheep genetics and culinary preparation method can be used as effective management tools to deliver nutritionally improved ω3 LC-PUFA lamb to meat consumers.
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Affiliation(s)
- Aaron Ross Flakemore
- Animal Science and Genetics, Tasmanian Institute of Agriculture, School of Land and Food, Faculty of Science, Engineering and Technology, University of Tasmania, Private Bag 54 Sandy Bay, Hobart, TAS 7001 Australia
| | - Bunmi Sherifat Malau-Aduli
- College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811 Australia
| | - Peter David Nichols
- Commonwealth Scientific and Industrial Research Organisation, Food, Nutrition and Bi-based Products, Oceans and Atmosphere, G.P.O. Box 1538, Hobart, TAS 7001 Australia
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Science and Genetics, Tasmanian Institute of Agriculture, School of Land and Food, Faculty of Science, Engineering and Technology, University of Tasmania, Private Bag 54 Sandy Bay, Hobart, TAS 7001 Australia.,Animal Genetics and Nutrition, Veterinary Sciences, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811 Australia
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13
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Silva S. Use of ultrasonographic examination for in vivo evaluation of body composition and for prediction of carcass quality of sheep. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2016.12.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Acheampong-Boateng O, Bakare AG, Nkosi DB, Mbatha KR. Effects of different dietary inclusion levels of macadamia oil cake on growth performance and carcass characteristics in South African mutton merino lambs. Trop Anim Health Prod 2017; 49:733-738. [DOI: 10.1007/s11250-017-1250-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Accepted: 01/30/2017] [Indexed: 10/20/2022]
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15
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Flakemore AR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb. Meat Sci 2017; 123:79-87. [DOI: 10.1016/j.meatsci.2016.09.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2016] [Revised: 09/10/2016] [Accepted: 09/12/2016] [Indexed: 10/21/2022]
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16
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Hoban J, Hopkins D, Kirby N, Collins D, Dunshea F, Kerr M, Bailes K, Cottrell J, Holman B, Brown W, Ponnampalam E. Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality. Meat Sci 2016; 117:122-9. [DOI: 10.1016/j.meatsci.2016.03.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 03/02/2016] [Accepted: 03/03/2016] [Indexed: 11/26/2022]
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17
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Valentin S, Yeates TD, Licka T, Elliott J. In vivo MRI features of spinal muscles in the ovine model. J Orthop Translat 2016; 6:1-9. [PMID: 29392107 PMCID: PMC5790160 DOI: 10.1016/j.jot.2015.09.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Background Muscle fatty infiltration (MFI) has been identified in patients with spinal pain using magnetic resonance imaging (MRI). Even though sheep are a commonly used animal model for the human spine, comparative sheep MFI data from MRI is not available. Determining MFI in sheep spinal muscles using acquisition protocols commonly used in man will identify the applicability of this approach in future sheep model studies, such that the effects of spinal interventions on muscle can be assessed prior to their use in a human (clinical) population. Objective To quantify ovine lumbar spine MFI using three-dimensional two-point Dixon and T1-weighted sequences. Methods T1-weighted and Dixon lumbar spine axial sequences were collected in 14 healthy Austrian mountain sheep using a 1.5-T MRI. At each vertebrae, the region of interest of psoas major and minor (PS), multifidus (M), and longissimus (L) were identified. To determine MFI from the T1-weighted images, the mean pixel intensity (MPI) was calculated as a percentage of subcutaneous or intermuscular fat. For the Dixon images, fat sequence MPI was calculated as a percentage of the summed fat and water sequence MPIs. Spinal degeneration was graded and correlated to MFI. Dixon MFI was compared to T1-weighted MFI obtained from subcutaneous and intermuscular fat. Results For every muscle, T1-weighted MFI calculated using subcutaneous fat scored significantly lower than Dixon MFI and T1-weighted MFI calculated using intermuscular fat (p < 0.001). There were no significant MFI differences between T1-weighted images calculated using intermuscular fat and Dixon images for M and L (p > 0.05), although significant differences were found for PS. Conclusion In sheep, Dixon sequences provide an acceptable comparison to T1-weighted sequences for lumbar extensor MFI based on intermuscular fat. However, compared to the human literature, ovine lumbar musculature contains greater MFI, making interspecies comparisons more complex.
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Affiliation(s)
- Stephanie Valentin
- Movement Science Group Vienna, Equine Clinic, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Tobey DeMott Yeates
- Department of Physical Therapy and Human Movement Sciences, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - Theresia Licka
- Movement Science Group Vienna, Equine Clinic, University of Veterinary Medicine Vienna, Vienna, Austria.,Large Animal Hospital, Royal (Dick) School of Veterinary Studies, University of Edinburgh, Roslin, Scotland, UK
| | - James Elliott
- Department of Physical Therapy and Human Movement Sciences, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA.,School of Health and Rehabilitation Sciences, The University of Queensland, Queensland, Australia
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Popova T, Gonzales-Barron U, Cadavez V. A meta-analysis of the effect of pasture access on the lipid content and fatty acid composition of lamb meat. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Valentin S, Licka TF, Elliott J. MRI-determined lumbar muscle morphometry in man and sheep: potential biomechanical implications for ovine model to human spine translation. J Anat 2015. [PMID: 26200090 DOI: 10.1111/joa.12354] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The sheep is a commonly used animal model for human lumbar spine surgery, but only in vitro investigations comparing the human and ovine spine exist. Spinal musculature has previously not been compared between man and sheep. This additional knowledge could further indicate to what extent these species are biomechanically similar. Therefore, the purpose of the study was to investigate spinal muscle morphometric properties using magnetic resonance imaging (MRI) in different age groups of healthy human participants and sheep in vivo. Healthy human participants (n = 24) and sheep (n = 17) of different age groups underwent T1-weighted MRI of the lumbar spine. Regions of interest of the muscles erector spinae (ES), multifidus (M) and psoas (PS) were identified. The ratio of flexor to extensor volume, ratio of M to ES volume, and muscle fat relative to an area of intermuscular fat were calculated. Sheep M to ES ratio was significantly smaller than in the human participants (sheep 0.16 ± 0.02; human 0.37 ± 0.05; P < 0.001), although flexor to extensor ratio was not significantly different between species (human 0.39 ± 0.08; sheep 0.43 ± 0.05; P = 0.06). Age did not influence any muscle ratio outcome. Sheep had significantly greater extensor muscle fat compared with the human participants (M left human 40.64%, sheep 53.81%; M right human 39.17%, sheep 51.33%; ES left human 40.86%, sheep 51.29%; ES right human 35.93%, sheep 44.38%; all median values; all P < 0.001), although PS did not show any significant between-species differences (PS left human 36.89%, sheep 33.67%; PS right human 32.78%, sheep 30.09%; P < 0.05). The apparent differences in the size and shape of sheep and human lumbar spine muscles may indicate dissimilar biomechanical and functional demands, which is an important consideration when translating to human surgical models.
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Affiliation(s)
- Stephanie Valentin
- Equine Clinic, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Theresia F Licka
- Equine Clinic, University of Veterinary Medicine Vienna, Vienna, Austria.,Royal (Dick) School of Veterinary Studies, Large Animal Hospital, University of Edinburgh, Roslin, UK
| | - James Elliott
- Department of Physical Therapy and Human Movement Sciences, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA.,School of Health and Rehabilitation Sciences, The University of Queensland, St Lucia, QLD, Australia
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20
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Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield. Animal 2014; 9:1081-90. [PMID: 25510326 DOI: 10.1017/s1751731114002900] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
Intramuscular fat percentage (IMF%) has been shown to have a positive influence on the eating quality of red meat. Selection of Australian lambs for increased lean tissue and reduced carcass fatness using Australian Sheep Breeding Values has been shown to decrease IMF% of the Muscularis longissimus lumborum. The impact this selection has on the IMF% of other muscle depots is unknown. This study examined IMF% in five different muscles from 400 lambs (M. longissimus lumborum, Muscularis semimembranosus, Muscularis semitendinosus, Muscularis supraspinatus, Muscularis infraspinatus). The sires of these lambs had a broad range in carcass breeding values for post-weaning weight, eye muscle depth and fat depth over the 12th rib (c-site fat depth). Results showed IMF% to be highest in the M. supraspinatus (4.87 ± 0.1, P<0.01) and lowest in the M. semimembranosus (3.58 ± 0.1, P<0.01). Hot carcass weight was positively associated with IMF% of all muscles. Selection for decreasing c-site fat depth reduced IMF% in the M. longissimus lumborum, M. semimembranosus and M. semitendinosus. Higher breeding values for post-weaning weight and eye muscle depth increased and decreased IMF%, respectively, but only in the lambs born as multiples and raised as singles. For each per cent increase in lean meat yield percentage (LMY%), there was a reduction in IMF% of 0.16 in all five muscles examined. Given the drive within the lamb industry to improve LMY%, our results indicate the importance of continued monitoring of IMF% throughout the different carcass regions, given its importance for eating quality.
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Hopkins D, Mortimer S. Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge. Meat Sci 2014; 98:544-55. [DOI: 10.1016/j.meatsci.2014.05.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 05/07/2014] [Accepted: 05/18/2014] [Indexed: 11/17/2022]
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22
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Ramírez-Retamal J, Morales R, Martínez ME, Barra RDL. Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.57075] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Pannier L, Pethick DW, Geesink GH, Ball AJ, Jacob RH, Gardner GE. Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness. Meat Sci 2013; 96:1068-75. [PMID: 23816480 DOI: 10.1016/j.meatsci.2013.06.014] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 06/07/2013] [Accepted: 06/10/2013] [Indexed: 11/28/2022]
Abstract
Selection for lean growth through Australian Sheep Breeding Values (ASBVs) for post weaning weight (PWWT), eye muscle depth (PEMD) and c-site fat depth (PFAT) raises concerns regarding declining intramuscular fat (IMF) levels. Reducing PFAT decreased IMF by 0.84% for Terminal sired lambs. PEMD decreased IMF by 0.18% across all sire types. Female lambs had higher IMF levels and this was unexplained by total carcass fatness. The negative phenotypic association between measures of muscling (shortloin muscle weight, eye muscle area) and IMF, and positive association between fatness and IMF, was consistent with other literature. Hot carcass weight increased IMF by 2.08% between 12 and 40 kg, reflective of development of IMF as lambs approach maturity. Selection objectives with low PFAT sires will reduce IMF, however the lower impact of PEMD and absence of a PWWT effect, will enable continued selection for lean growth without influencing IMF. Alternatively, the negative impact of PFAT could be off-set by inclusion of an IMF ASBV.
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Affiliation(s)
- L Pannier
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia.
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Watkins PJ, Frank D, Singh TK, Young OA, Warner RD. Sheepmeat flavor and the effect of different feeding systems: a review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3561-3579. [PMID: 23488874 DOI: 10.1021/jf303768e] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.
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Affiliation(s)
- Peter J Watkins
- CSIRO Division of Animal, Food and Health Sciences, Werribee, VIC 3030, Australia.
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