Jaborek Jerad R, Zerby Henry N, Wick Macdonald P, Fluharty Francis L, Moeller Steven J
Department of Animal Sciences, The Ohio State University, Columbus, OH.
Department of Animal Sciences, The Ohio State University, Wooster, OH.
Transl Anim Sci. 2020 Jun 11;4(2):1140-1147. doi: 10.1093/tas/txaa081. eCollection 2020 Apr.
The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age (ewe lambs, yearling ewes, and mature ewes; = 16/age) and ad libitum access to diets [alfalfa pellets (AP) or whole-shelled corn (WSC100)] were treatments. The LT from mature ewes had a greater ( ≤ 0.02) off-flavor intensity when compared with yearling ewes and ewe lambs. Ground shoulder from sheep raised on AP had a greater lamb flavor ( ≤ 0.04) and off-flavor ( ≤ 0.04) intensity than GS from sheep consuming WSC100. Trial 2 was a randomized complete block design with a 3 × 2 × 2 factorial arrangement of treatments. Three dietary treatments [AP, WSC100, and restricted intake of whole-shelled corn to 85% of ad libitum (WSC85)], lamb sex (ewes and wethers; = 48/sex), and lamb age [short fed, 177 ± 16.6 d of age and 93 ± 20.5 d on feed (DOF); long fed, 294 ± 7.0 d of age and 219 ± 3.8 DOF]. Flavor intensity of the LT was greater ( ≤ 0.05) from lambs offered AP when compared with lambs offered WSC85, whereas lamb flavor of the LT from lambs fed WSC100 was intermediate and not different from the lamb flavor of the LT of lambs fed AP or WSC85. The LT of long-fed lambs had a greater ( ≤ 0.01) lamb flavor and off-flavor intensity when compared with short-fed lambs. Lambs offered AP resulted in a GS with greater lamb flavor intensity ( ≤ 0.01) when compared with lambs offered WSC85 and WSC100, with no diet influence on GS off-flavor intensity. Long-fed lambs produced GS with a greater lamb flavor ( ≤ 0.01) and off-flavor ( ≤ 0.01) intensity when compared with GS from short-fed lambs. Results from the two trials indicate lamb flavor and off-flavor intensity were greater from sheep offered a high-forage (AP) diet when compared with a high-concentrate (WSC) diet. Lamb flavor intensity increased as age of the sheep at harvest increased, suggesting dietary management and associated age-related effects at harvest will influence consumer perception of lamb flavor.
评估了日粮能量来源、能量水平、绵羊年龄和绵羊性别对风味和异味强度的影响。有过食用羊肉经验的消费者小组成员，以100分的端点锚定量表（0 = 非常淡至100 = 非常浓烈）评估羊肉风味和异味强度，异味被定义为与羊肉风味不同的任何味道。对制成肉饼的羊胸最长肌（LT）和去骨全肩肉（GS）进行了评估。试验1是一个随机完全区组设计，采用3×2析因处理安排。绵羊年龄（母羊羔、周岁母羊和成年母羊；每个年龄组n = 16）和自由采食日粮[苜蓿颗粒（AP）或整粒玉米（WSC100）]为处理因素。与周岁母羊和母羊羔相比，成年母羊的LT异味强度更大（P≤0.02）。采食AP的绵羊的肩肉比采食WSC100的绵羊的GS具有更浓烈的羊肉风味（P≤0.04）和异味（P≤0.04）强度。试验2是一个随机完全区组设计，采用3×2×2析因处理安排。三种日粮处理[AP、WSC100和将整粒玉米摄入量限制为自由采食量的85%（WSC85）]、羊肉性别（母羊和阉羊；每个性别n = 48）以及羔羊年龄[短期饲养，177±16.6日龄，采食93±20.5天（采食天数）；长期饲养，294±7.0日龄，采食219±3.8天采食天数]。与采食WSC85的羔羊相比，采食AP的羔羊的LT风味强度更大（P≤0.05），而采食WSC100的羔羊的LT羊肉风味处于中间水平，与采食AP或WSC85的羔羊的LT羊肉风味无差异。与短期饲养的羔羊相比，长期饲养的羔羊的LT具有更浓烈的羊肉风味和异味强度（P≤0.01）。与采食WSC85和WSC100的羔羊相比，采食AP的羔羊所产的GS具有更浓烈的羊肉风味强度（P≤0.01），日粮对GS异味强度无影响。与短期饲养的羔羊所产的GS相比，长期饲养的羔羊所产的GS具有更浓烈的羊肉风味（P≤0.01）和异味（P≤0.01）强度。两项试验的结果表明，与高能量饲料（WSC）日粮相比，采食高粗饲料（AP）日粮的绵羊的羊肉风味和异味强度更大。随着屠宰时绵羊年龄的增加，羊肉风味强度增加，这表明日粮管理以及屠宰时与年龄相关的影响将影响消费者对羊肉风味的感知。
