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Effect of diet and breed on skatole deposition in cattle slaughtered at 19 or 24 months

  • F. M. Whittington (a1), G.R. Nute (a1), N. D. Scollan (a2), R. I. Richardson (a1) and J. D. Wood (a1)...


Skatole is formed as a result of bacterial degradation of tryptophan in the rumen of cattle and sheep, and the hindgut of pigs. It accumulates in fat where it is an important component of boar taint in pigs (Claus et al, 1994), and with branched chain fatty acids, has been implicated as a contributor to the strong flavour characteristic of sheepmeat (Young et al, 1997). This study examines the role of breed, diet and age on skatole deposition in the fat and perception of beef flavour.


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Claus, R. Weiler, U. and Herzog, A. 1994. Physiological aspects of androstenone and skatole formation in the boar - a review with experimental data. Meat Science 38: 289305
Young, O. A., Berdague, J-L., Viallon, C., Rousset-Akrim, S. and Theriez, M. 1997. Fat - borne volatiles and sheepmeat odour. Meat Science 45: 183200
Annor-Frempong, I. E., Nute, G. R., Whittington, F. M. and Wood, J. D. 1997. The problem of boar taint in pork. II The influence of androstenone, skatole and indole, presented individually and in combination in a model lipid system, on odour perception. Meat Science 47: 4961
Vatansever, L., Kurt, E., Enser, M., Nute, G. R., Scollan, N. D., Wood, J. D. and Richardson, R. I. 2000. Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. Animal Science 71: 471482


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