Skatole and indole concentration and the odour of fat from lambs that had grazed perennial ryegrass/white clover pasture or Lotus corniculatus

Schreurs, Nicola M.; McNabb, Warren C.; Tavendale, Michael H.; Lane, Geoffrey A.; Barry, T. N.; Cummings, Tracey L.; Fraser, Karl; López‐Villalobos, N.; Ramírez-Restrepo, Carlos Alberto

doi:10.1016/j.anifeedsci.2006.11.020

Cited by 39 publications

(26 citation statements)

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“…Schreurs et al (2007e) found that the tail fat of lambs grazing Lotus corniculatus (a herbage containing tannins) had lower concentrations of skatole as compared to animals on the tannin-free perennial ryegrass/white clover pasture. However, there is no evidence that the tannins were the only compounds responsible for this effect.…”

Section: Discussionmentioning

confidence: 99%

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins

Priolo

Vasta

Fasone

et al. 2009

Animal

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A 2 3 2 factorial experiment was carried out to evaluate the effect of herbage or concentrate feeding system and tannin addition to diet on skatole and indole in ruminal fluid and adipose tissue and meat sensory properties. Twenty-eight male lambs aged 45 days were randomly assigned to one of two feeding systems (vetch green herbage or concentrates, n 5 14) and within feeding system to one supplement (quebracho tannins added to the diet or none). Animals were kept in singular pens and slaughtered at the age of 105 days. Indole ( P , 0.05) and skatole ( P , 0.01) concentrations in ruminal fluid were higher in lambs fed herbage compared to those given concentrates. Skatole in ruminal fluid tended to be present at lower concentrations in animals that received the tannin supplementation ( P 5 0.07). Indole was also higher in the caudal fat of animals fed green vetch compared to those fed concentrate ( P 5 0.04). Skatole concentration was lower in the fat of lambs fed concentrates compared to those given herbage ( P 5 0.05) and was lower in the fat of animals supplemented with tannins compared to the animals not supplemented ( P 5 0.01). Sheep meat odour was lower in meat from animals supplemented with tannins compared to those not supplemented ( P , 0.01). It is concluded that tannins are more effective in reducing skatole formation in ruminants when they are associated with concentrate diets than green herbages.

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Section: Discussionmentioning

confidence: 99%

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins

Priolo

Vasta

Fasone

et al. 2009

Animal

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“…Research efforts have been made to elucidate the mechanisms and factors governing skatole production and accumulation in ruminants' fat in order to reduce unpleasant pastoral flavour (Lane and Fraser, 1999;Schreurs et al, 2007;Priolo et al, 2009), and in order to study the reliability of the skatole determination in fat as an indicator of pasture feeding (Priolo et al, 2004, Prache et al, 2009. Skatole is a product of tryptophan degradation in the rumen.…”

Section: Introductionmentioning

confidence: 99%

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Serrano

Cornu

Kondjoyan³

et al. 2011

Animal

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The development of analytical methods to verify the production system of meat products requires the identification of biomarkers that can trace the product's origin, and secondly the factors that govern the deposition of these markers in animal tissue need to be defined. In this study, 2,3-octanedione, skatole and terpenes were selected as biomarkers, and their deposition was investigated in bull calves reared under three different strategies. All of the animals were reared indoors until approximately 150 days of age. They were suckled twice a day by their mothers, and both calves and cows had free access to cocksfoot hay. Then the first two groups of animals were kept indoors, suckled by their mothers twice a day and received either cocksfoot hay (HL) or freshly cut-green herbage (GL) and a limited quantity of concentrate. The third group of calves (PH) was kept on pasture with their mothers and offered concentrate ad libitum. The pasture supporting the PH animals was highly diversified, containing several terpene-rich plant species, whereas the herbage for the GL animals contained no species known to be aromatic. Perirenal and subcutaneous adipose tissues were analysed for volatile compounds. The perirenal fat was found to be more responsive to the treatment and a more reliable substrate than the subcutaneous adipose tissue. Higher levels of 2,3-octanedione ( P , 0.05) were found in PH and GL than in HL fat (6.56, 6.51 and 5.77 area arbitrary units, respectively, in perirenal fat), confirming the ability of this molecule to trace green herbage feeding. Skatole was detected in the perirenal and subcutaneous fat of all the animals. Animals receiving high concentrate level (PH group) presented lower ( P , 0.05) skatole values (5.83 area arbitrary units in perirenal fat) than animals receiving low concentrate level (HL and GL groups, 6.23 and 6.71 area arbitrary units, respectively, in perirenal fat). Terpenoids, and especially sesquiterpenes, were found at higher levels and diversities in the PH than in the GL and HL animals. Two monoterpenoids allowed group discrimination considering perirenal or subcutaneous fat without distinction, whereas 11 and 5 sesquiterpenoids from perirenal and subcutaneous fat, respectively, allowed it.

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“…15 GC-MS chromatogram in mode SCAN of back fat sample classified with low concentrations of skatole and androstenone: (a) selection of the molecular ion fragment 146; (b) total ion chromatogram; (c) and (d) comparison between the El mass spectrum of the compound identified as 1,4-dichlorobenzene in the evaluated fat samples with those obtained in the NBS library. The data demonstrated that the condensed tannins in the forages can reduce the concentration of indole and skatole in the fat(Schreurs et al, 2007). The chromatograms obtained from the rumen fluid and from jugular blood of lambs are depicted inFigs.…”

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confidence: 95%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

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Skatole and indole concentration and the odour of fat from lambs that had grazed perennial ryegrass/white clover pasture or Lotus corniculatus

Cited by 39 publications

References 13 publications

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Chromatography of Aroma Compounds and Fragrances

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