Journal
MEAT SCIENCE
Volume 91, Issue 3, Pages 277-283Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.02.003
Keywords
Meat flavour; Sensory analysis; Dairy sheep; Fatty acid composition
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Funding
- Instituto Tecnologico Agrario de la Consejeria de Agricultura de Castilla y Leon [VA C2 C]
- Consejeria de Educacion de la Junta de Castilla y Leon [VA058A07]
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The effect of different vegetable oils used in the diet of lactating ewes on the meat quality of their suckling lambs has been evaluated. Lambs (males and females) were slaughtered at 11 kg. Fortyeight lactating Churra ewes (prolificacy 1.5) and their suckling lambs were assigned to four treatments according to the oil added (3% on weight basis) to the ewes' daily ration: palm oil as control (CON); olive oil (OLI); soybean oil (SOY); and linseed oil (LIN). Analyses of pH, colour, thiobarbituric acid reactive substances (TBARS), tocopherol levels, volatile compounds and a sensory evaluation were carried out on suckling lambs' meat. Results showed no substantial effect on pH, colour, TBARS and tocopherol levels. Volatiles typically derived from lipid oxidation were higher in SOY group. However, panellists were only able to correctly identify samples from LIN group. Furthermore, the meat from UN group showed lower scores towards odour and flavour quality and overall liking than that from the rest of treatments. (C) 2012 Elsevier Ltd. All rights reserved.
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