Ec. Webb et al., Dietary influences on lutein pigments and carcass fat quality in wethers of different maturity types, S AFR J AN, 29(2), 1999, pp. 83-91
Citations number
21
Categorie Soggetti
Animal Sciences
Journal title
SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE-SUID-AFRIKAANSE TYDSKRIF VIR VEEKUNDE
The aim of this research was to study the effect of high-maize diets and pe
lleting on the accumulation of lutein pigments and appearance of the subcut
aneous fat in Dorper and SA Mutton Merino wethers. High and medium energy m
aize diets were fed to Dorper and SA Mutton Merino wethers from an initial
live weight of ca. 21 kg to a target weight of 43 kg. Fat colour and firmne
ss were evaluated subjectively on a 5-point scale. Samples of the subcutane
ous fat and feed were collected for fatty acid and lutein analyses. Loin sa
mples (L1-L6) were oven-roasted and fat characteristics evaluated by a trai
ned sensory panel. The concentrations of lutein pigments and total long-cha
in fatty acids were influenced mainly by the fattening period (p<0.05) and
pelleting of the diets (p<0.05). Lutein concentrations increased during lon
ger fattening periods and resulted in lower colour scores for subcutaneous
fat. Neither breed nor the maize content of the diet significantly affected
the concentration of lutein in the subcutaneous fat. Lutein concentrations
resulted in lower subjective colour scores (p<0.05) and improved the aroma
of lamb during carving (p<0.05). The present results suggest that the 'una
cceptable' lutein pigments contribute to the typical aroma of lamb.