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Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

Elmore, J.S., Cooper, S.L., Enser, M., Donald, S.M.A., Sinclair, L.A., Wilkinson, R.G. and Wood, J.D. (2005) Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb. Meat Science, 69 (2). pp. 233-242. ISSN 0309-1740

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To link to this article DOI: 10.1016/j.meatsci.2004.07.002

Abstract/Summary

The effect on lamb muscle of five dietary supplements high in polyunsaturated fatty acids (PUFA) was measured. The supplements were linseed oil, fish oil, protected lipid (high in linoleic acid (C18:2 n-6) and alpha-linolenic acid (C18:3 n-3)), fish oil/marine algae (1:1), and protected lipid/marine algae (1:1). Eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3) were found in the highest amounts in the meat from lambs fed diets containing algae. Meat from lambs fed protected lipid had the highest levels of C18:2 n-6 and C18:3 n-3, due to the effectiveness of the protection system. In grilled meat from these animals, volatile compounds derived from n-3 fatty acids were highest in the meat from the lambs fed the fish oil/algae diet, whereas compounds derived from n-6 fatty acids were highest in the meat from the lambs fed the protected lipid diet. (C) 2004 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13449
Uncontrolled Keywords:aroma volatiles, polyunsaturated fatty acids, algae, fish oil, linseed, oil, protected lipid, lamb, n-3 fatty acids, n-6 fatty acids, ADIPOSE-TISSUE, MUSCLE, BEEF, FLAVOR, BREED

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