Effects of grass versus grain on polyunsaturated fatty acids of intramuscular lipids in the lamb

摘要

Comparisons of organoleptic qualities of meat from both cattle and sheep fed on pasture or fed hay and concentrate indoors have lead to contradictory results. The accumulation and derivatization of polyunsaturated fatty acids (PUFA) have been implicated in the differences in aroma of beef obtained from these two types of diets. PUFA were also involved in the occurrence of meat off-flavors, namely in the case of lamb meat. The growing interest of consumers in the quality of their food and the crucialeconomical difficulties of lamb production require a renewed attention to these topics.