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Eating quality of lamb: differences between extreme breed x production system groups

Published online by Cambridge University Press:  20 November 2017

G. R. Nute ,
J. D. Wood ,
M. Enser ,
K. G. Hallett ,
L.A. Sinclair  and
R. G. Wilkinson
G. R. Nute
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J. D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
M. Enser
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
K. G. Hallett
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK
L.A. Sinclair
Affiliation:
Harper Adams University College, Edgemond, Newport, Shropshire, TF10 8NB, UK
R. G. Wilkinson
Affiliation:
Harper Adams University College, Edgemond, Newport, Shropshire, TF10 8NB, UK
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Extract

There is anecdotal evidence that certain sheep breeds, reared in a particular way, produce unusual or characteristic tastes in cooked meat. Such effects could be linked to differences in meat fatty acid composition associated with the consumption of different diets. This study investigated eating quality and fat composition in 4 distinctively different breed x feeding system groups.

Four groups of 20 ram lambs were obtained as follows: Pure Soays (SO) finished off grass in April from commercial breeders; Pure Welsh Mountain (WM) finished off upland grass in October from ADAS Pwllpeiran; Suffolk x Mules from Harper Adams College finished off concentrates (grains) (SC) in April; and Suffolk x mules from the same source finished off grass (SG) in May. The animals were transported to Langford where they were slaughtered in Bristol University's abattoir.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 116
Copyright
Copyright © The British Society of Animal Science 1999

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