Search

Weinvestigated the influence of the level of fresh alfalfa supplementation on fat skatole and indole concentration and chop sensory attributes in grazing lambs. Four groups of nine male Romane lambs grazing a cocksfoot pasturewere supplemented with various levels of alfalfa for at least 60 days before slaughter. Perirenal fat skatole concentration was higher for lambs that consumed alfalfa than for those that consumed only cocksfoot. The intensity of ‘animal’ odour in the lean part of the chop and of ‘animal’ flavour in both the lean and fat parts of the chop, evaluated by a trained sensory panel, increased from the lowest level of alfalfa supplementation onwards and did not increase further with increasing levels of alfalfa supplementation. The outcome of this study therefore suggests that these sensory attributes may reach a plateau when perirenal fat skatole concentration is in the range 0.16–0.24 μg/g of liquid fat.

Weinvestigated the influence of the level of fresh alfalfa supplementation on fat skatole and indole concentration and chop sensory attributes in grazing lambs. Four groups of nine male Romane lambs grazing a cocksfoot pasturewere supplemented with various levels of alfalfa for at least 60 days before slaughter. Perirenal fat skatole concentration was higher for lambs that consumed alfalfa than for those that consumed only cocksfoot. The intensity of ‘animal’ odour in the lean part of the chop and of ‘animal’ flavour in both the lean and fat parts of the chop, evaluated by a trained sensory panel, increased from the lowest level of alfalfa supplementation onwards and did not increase further with increasing levels of alfalfa supplementation. The outcome of this study therefore suggests that these sensory attributes may reach a plateau when perirenal fat skatole concentration is in the range 0.16–0.24 μg/g of liquid fat.

Weinvestigated the influence of the level of fresh alfalfa supplementation on fat skatole and indole concentration and chop sensory attributes in grazing lambs. Four groups of nine male Romane lambs grazing a cocksfoot pasturewere supplemented with various levels of alfalfa for at least 60 days before slaughter. Perirenal fat skatole concentration was higher for lambs that consumed alfalfa than for those that consumed only cocksfoot. The intensity of ‘animal’ odour in the lean part of the chop and of ‘animal’ flavour in both the lean and fat parts of the chop, evaluated by a trained sensory panel, increased from the lowest level of alfalfa supplementation onwards and did not increase further with increasing levels of alfalfa supplementation. The outcome of this study therefore suggests that these sensory attributes may reach a plateau when perirenal fat skatole concentration is in the range 0.16–0.24 μg/g of liquid fat.

This study investigated the dose-dependent response in lamb meat of stable nitrogen isotope ratio to the dietary proportion of legumes, and the ability of the nitrogen isotope signature of the meat to authenticate meat produced from legume-rich diets. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with different levels of fresh alfalfa forage to obtain four dietary proportions of alfalfa (0%, 25%, 50% and 75%) for 98 days on average before slaughter (groups L0, L25, L50 and L75). We measured the stable nitrogen isotope ratio in the forages and in the longissimus thoracis muscle. The d15N value of the meat decreased linearly with the dietary proportion of alfalfa. The distribution of the d15N values of the meat discriminated all the L0 lambs from the L75 lambs, and gave a correct classification score of 85.3% comparing lambs that ate alfalfa with those that did not.

This study investigated the dose-dependent response in lamb meat of stable nitrogen isotope ratio to the dietary proportion of legumes, and the ability of the nitrogen isotope signature of the meat to authenticate meat produced from legume-rich diets. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with different levels of fresh alfalfa forage to obtain four dietary proportions of alfalfa (0%, 25%, 50% and 75%) for 98 days on average before slaughter (groups L0, L25, L50 and L75). We measured the stable nitrogen isotope ratio in the forages and in the longissimus thoracis muscle. The d15N value of the meat decreased linearly with the dietary proportion of alfalfa. The distribution of the d15N values of the meat discriminated all the L0 lambs from the L75 lambs, and gave a correct classification score of 85.3% comparing lambs that ate alfalfa with those that did not.

This study investigated the dose-dependent response in lamb meat of stable nitrogen isotope ratio to the dietary proportion of legumes, and the ability of the nitrogen isotope signature of the meat to authenticate meat produced from legume-rich diets. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with different levels of fresh alfalfa forage to obtain four dietary proportions of alfalfa (0%, 25%, 50% and 75%) for 98 days on average before slaughter (groups L0, L25, L50 and L75). We measured the stable nitrogen isotope ratio in the forages and in the longissimus thoracis muscle. The d15N value of the meat decreased linearly with the dietary proportion of alfalfa. The distribution of the d15N values of the meat discriminated all the L0 lambs from the L75 lambs, and gave a correct classification score of 85.3% comparing lambs that ate alfalfa with those that did not.

This study investigated the dose-dependent response in lamb meat of stable nitrogen isotope ratio to the dietary proportion of legumes, and the ability of the nitrogen isotope signature of the meat to authenticate meat produced from legume-rich diets. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with different levels of fresh alfalfa forage to obtain four dietary proportions of alfalfa (0%, 25%, 50% and 75%) for 98 days on average before slaughter (groups L0, L25, L50 and L75). We measured the stable nitrogen isotope ratio in the forages and in the longissimus thoracis muscle. The d15N value of the meat decreased linearly with the dietary proportion of alfalfa. The distribution of the d15N values of the meat discriminated all the L0 lambs from the L75 lambs, and gave a correct classification score of 85.3% comparing lambs that ate alfalfa with those that did not.

This study investigated the dose-dependent response in lamb meat of stable nitrogen isotope ratio to the dietary proportion of legumes, and the ability of the nitrogen isotope signature of the meat to authenticate meat produced from legume-rich diets. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with different levels of fresh alfalfa forage to obtain four dietary proportions of alfalfa (0%, 25%, 50% and 75%) for 98 days on average before slaughter (groups L0, L25, L50 and L75). We measured the stable nitrogen isotope ratio in the forages and in the longissimus thoracis muscle. The d15N value of the meat decreased linearly with the dietary proportion of alfalfa. The distribution of the d15N values of the meat discriminated all the L0 lambs from the L75 lambs, and gave a correct classification score of 85.3% comparing lambs that ate alfalfa with those that did not.

This study investigated the dose-dependent response in lamb meat of stable nitrogen isotope ratio to the dietary proportion of legumes, and the ability of the nitrogen isotope signature of the meat to authenticate meat produced from legume-rich diets. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with different levels of fresh alfalfa forage to obtain four dietary proportions of alfalfa (0%, 25%, 50% and 75%) for 98 days on average before slaughter (groups L0, L25, L50 and L75). We measured the stable nitrogen isotope ratio in the forages and in the longissimus thoracis muscle. The d15N value of the meat decreased linearly with the dietary proportion of alfalfa. The distribution of the d15N values of the meat discriminated all the L0 lambs from the L75 lambs, and gave a correct classification score of 85.3% comparing lambs that ate alfalfa with those that did not.