Abstract:
This study investigated the effect of nutritional energy levels on
meat quality characteristics, through effects on the fatty acid
profiles of the subcutaneous fat in sheep. Two rations containing
11. 76MJ ME/kg DM and 10 .18MJ ME/kg DM were fed to Dorper and SA
Mutton Merino wethers from respectively 20.51 ± 2.51kg and 22.30 ±
3.99kg to 25, 31, 37 and 43kg live mass. M.longissimus lumborum
samples were removed and a trained taste panel evaluated sensory
parameters on a lOcm unstructured scale. Subcutaneous fat samples
and plasma samples were collected, and various carcass measurements
were taken.
It was found that high energy nutrition significantly increased the
concentration of unsaturated fatty acids in the subcutaneous adipose
tissue, with subsequent effects on the fat quality and sensory
properties of lamb. Both the aroma and incipient juiciness of taste
samples from wethers on the high energy treatment were noticeably
improved, while the increased amount of fat, coupled with its poor
consistency significantly impaired the overall acceptability of taste
samples.
