Dt. Mavimbela et al., Sensory characteristics of meat and composition of carcass fat from sheep fed diets containing various levels of broiler litter, S AFR J AN, 30(1), 2000, pp. 26-32
Citations number
35
Categorie Soggetti
Animal Sciences
Journal title
SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE-SUID-AFRIKAANSE TYDSKRIF VIR VEEKUNDE
The effect of high levels of broiler litter in the diets of sheep on sensor
y characteristics and composition of fat in mutton was evaluated. Thirty-si
x South African Mutton Merino wethers weighing ca. 41 kg were randomly allo
cated to four treatment diets containing 0, 28, 56 or 85% broiler litter. A
ll wethers were slaughtered at a target body mass of 55 kg. Dressing percen
tage was calculated and the composition of fatty acids in the subcutaneous
fat was analysed. An analytical sensory panel evaluated sensory characteris
tics of carcass samples and loin sample characteristics. High sensory score
s (7 out of 10) were obtained for all dietary treatments. Compared to the o
ther treatments, a high inclusion level (85%) of broiler litter in the diet
reduced (p < 0.05) the flavour and overall acceptability of sensory sample
s, decreased concentrations of myristic acid (C14:0) and margaric acid (C17
:0) in subcutaneous fat and increased linolenic acid (C18:3) concentrations
. It was concluded that the inclusion of broiler litter in diets for sheep
at levels of up to 56% should not adversely affect the sensory characterist
ics of the meat, but higher inclusion levels might have a slight adverse af
fect on subcutaneous fat composition and sensory characteristics.