Pasture species effects on carcass and meat quality
Abstract
Increasing concerns about food quality and animal
fat in the human diet have promoted research into
the effects of different forage species on carcass
quality and fat content. This trial investigated the
effect on carcass composition and the intensity of
sheep meat flavour and odour of five different pure
pasture species: Grasslands Lancelot plantain
(Plantago lanceolata), Grasslands Puna chicory
(Cichorium intybus), Grasslands Huia white clover
(Trifolium repens), Grasslands Nui high-endophyte
perennial ryegrass (Lolium perenne) and Grasslands
Goldie lotus (Lotus corniculatus). Although pasture
species did affect meat quality and fat content,
there appeared to be an inverse relationship with
carcass weight: larger lambs had more fat, which
was related to difference in body size and relative
maturity rather that pasture species. Pasture species
also influenced muscle ultimate pH, sheep meat
odour, foreign odours, and flavours, but did not
affect sheep meat flavour.... [Show full abstract]
Keywords
Cichorium intybus; meat flavour; Lolium perenne; Lotus corniculatus; meat odour; Plantago lanceolata; Trifolium repensFields of Research
0702 Animal Production; 070204 Animal NutritionDate
1996Type
Conference Contribution - publishedCollections
Copyright © The Authors and New Zealand Grassland Association.