Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat

Abstract

The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production and meat flavor. Three-month-old Tan (n = 10), Hu (n = 10) and Dorper lambs (n = 10) were raised for 90 days in single barns. Longissimus thoracis et lumborum muscle of all lambs were collected for analysis of intramuscular fat, fatty acids, amino acids, and volatile compounds. The results showed Tan and Hu accumulated more intramuscular fat and saturated fatty acid than Dorper. However, Tan had lower linoleic acid, alpha linolenic acid and total polyunsaturated fatty acid proportion than Dorper. Amino acid in Dorper was significantly higher than Tan and Hu. Furthermore, (E)-2-hexenal was only found in Tan lambs, while (E)-2-nonenal and (E,E)-2,4-nonadienal were only found in Dorper lambs. Hu had the fewest volatile compounds. The results of this study demonstrated that Dorper had larger proportion of polyunsaturated fatty acids (PUFA), amino acid and volatile compounds than Tan and Hu. However, the specific PUFA derivates of Dorper had a negative impact on the odor profile. Hence, we suggest that further works should be focused on crossbreed lambs by Dorper and Tan, to enhance the lamb production and improve meat flavor.

Effects of Roughage Quality and Particle Size on Rumen Parameters and Fatty Acid Profiles of Longissimus Dorsi Fat of Lambs Fed Complete Feed

“…Notably, no significant variations in the proportions of myristic acid C14:0, palmitic acid C16:0, and stearic acid C18:0 were found among all treatments. This result was in agreement with the study by Zhang et al [22] on Dorper, Tan, and Hu lambs.…”

“…The increased and decreased content of oleic acid and palmitic acid in animal fat deposits may result from the increased conversion of palmitic acid into oleic acid across elongation and desaturation [ 28 ]. In this study, the oleic acid C18:1n-9 contents were lower in Neami lamb 35% compared to Dorper, Tan, and Hu lambs had a higher proportion (40.72, 40.37, and 40.60, respectively) [ 22 ].The disagreement results with the previous studies may be returned in the first instance on the genotype of lambs, which is related to rumen metabolism and metabolic rate [ 30 ].…”

Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat

“…These differences could be related to the possible variability of the fatty acid profile of lambs [ 88 ] because the main origin of esters is the esterification of carboxylic acids [ 89 ]. Despite the differences, previous studies have shown that the contribution of esters to the aromatic profile of lamb meat may be low [ 68 ]; several authors did not even detect these compounds [ 17 , 81 , 90 , 91 ] or detected a low number of esters [ 37 , 76 , 87 , 88 ]. Therefore, although the fraction of esters to the total volatile compounds was relatively high (3.35 in intensively-reared lambs and 3.51% for lambs reared under extensive conditions) ( Figure 1 ), their presence may not contribute to the overall aroma of the lamb meat.…”

“…In addition, ethers represented 4.77% of the total volatile content in lambs from the intensive system and occupies the fifth position of the nine families, while this group only accounted for 0.58% of the total volatile content in lambs from the extensive system and is the family that appears in the lowest presence ( Figure 1 ). The literature consulted did not frequently find these compounds in lamb meat and, in some cases, were non-existent in many investigations [ 18 , 34 , 91 , 92 ]. Furthermore, it was observed that ethers were not relevant compounds in the aroma of lambs [ 93 ] and some of these substances could be found in lamb due to their possible use as insecticides, acaricides and fumigants for the soil [ 48 ].…”

MARGRA Lamb Eating Quality and Human Health-Promoting Omega-3 Long-Chain Polyunsaturated Fatty Acid Profiles of Tattykeel Australian White Sheep: Linebreeding and Gender Effects

“…Research investigations of perceived sheepmeat eating quality sensory scores [ 28 ] and demographic influences [ 29 ] on Australian, American and Chinese consumers demonstrated a consistent consumer response to production factors of muscle type, sire, age, and sex. Evidence in the published literature [ 30 ] indicates that meat eating quality and fatty acid (FA) composition of lipids in tandem with variable fat deposition at the attainment of maturity, vary in the muscles of sheep due to differences in breed [ 31 , 32 , 33 , 34 ], physiological status, breeding systems [ 35 ], grass-fed versus concentrate feeding [ 36 , 37 ], and sex [ 38 , 39 ].…”