Publication informationFood Research International, 115 : 54-64 Publisher Elsevier Item record/more information http://hdl.handle.net/10197/10488 Publisher's statement þÿ T h i s i s t h e a u t h o r s v e r s i o n o f a w o r k t h a t Abstract 34 Animal production factors diet can affect the sensory quality of lamb meat. The study 35 investigated the effect of diet composition and duration of consumption on theproximate 36 analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish 37 Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 38 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 39 50% Silage 50% -50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% 40 Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found 41 Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from 42 lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled 43 discrimination of lamb based on dietary treatment but the volatile differences were 44 insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had 45 higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly 46 related to higher levels of indole and skatole. Further research is required to establish if these 47 small differences would influence consumer acceptability. 48 49
The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME‐GC‐MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched‐chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor. Practical Application Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.
The practice of crossbreeding using a terminal sire and the use of intact rather than castrated animals has the potential to increase the productivity of lambs produced from the hill sheep sector. The objective of this study was to compare the production and carcass characteristics of purebred Scottish Blackface (SB) and Texel cross Scottish Blackface (TXSB) ram and wether lambs fed on a concentrate diet and slaughtered at different ages. Two hundred spring born male lambs (average birth age ± SD 9.53 d) were assigned to a 2 × 2 factorial arrangement with two breeds SB (n = 100) and TXSB (n = 100) and two sexes (wether: n = 100 and ram: n = 100). Lambs were harvested following a 36 d ad libitum concentrate indoor finishing period. The study was carried out over five harvest batches between October and April. The mean ages of the lambs at harvest (n = 40; 20 TXSB and 20 SB lambs) in October, November, January, March, and April were 196, 242, 293, 344, and 385 days, respectively The TXSB lambs were heavier at slaughter than SB lambs (P < 0.001), and ram lambs were heavier at slaughter than wether lambs (P < 0.01). Improved ADG (P < 0.001), lower feed conversion ratio (FCR) (which was calculated by dividing total feed intake by total weight gain; P < 0.001), and higher feed intake (P < 0.05) were recorded in TXSB lambs with consistency across the five harvest time points. Rams had greater ADG (P < 0.001) and FCR (P < 0.05) compared with wether lambs, and no differences were observed between sexes for feed intake. The TXSB (P < 0.001) lambs had higher (P < 0.001) dressing percentages compared with SB, while wether lambs had greater dressing percentages compared with rams. The TXSB lambs had heavier carcass weights (P < 0.001) with higher conformation grades (P < 0.001) and less fat cover (P < 0.001) than SB lambs, while ram lambs had heavier (P < 0.001) carcasses than wether lambs. There was greater fat cover on the loin muscles of SB (P < 0.001) and wether (P < 0.001) lambs compared with TXSB and ram lambs, respectively. The results from this study suggest that TXSB lamb’s offer hill sheep farmers a potential strategy for improved lamb production efficiency, while ram lambs offer lamb finishers increased growth rates, higher FCR, and produce a more desirable carcass than do wether lambs.
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