Meat Science 2012-02-01

The volatile compounds in lamb fat are affected by the time of grazing.

Valentina Vasta, Valentina Ventura, Giuseppe Luciano, Valeria Andronico, Renato I Pagano, Manuel Scerra, Luisa Biondi, Marcella Avondo, Alessandro Priolo, Valentina Vasta, Valentina Ventura, Giuseppe Luciano, Valeria Andronico, Renato I. Pagano, Manuel Scerra, Luisa Biondi, Marcella Avondo, Alessandro Priolo

Index: Meat Science 90(2) , 451-6, (2012)

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Abstract

This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12 lambs grazed from 9 am to 5 pm (8h group); 10 lambs grazed from 9 am to 1 pm (4 hAM group) and 11 lambs grazed from 1 pm to 5 pm (4 hPM group). After 72 days on feed the animals were slaughtered and the perirenal fat subjected to SPME-GC/MS analysis of VOC; the data were analyzed by stepwise discriminant analysis. The 6-methyl-2-heptanone and furanone, 2,5-dimethyl, 4-hydroxy-3(2H) allowed discrimination between the 4 hAM and the 4 hPM animals. These are the first results indicating that the time of the day in which the animals are allowed to graze affects the appearance of VOC in lamb fat.Copyright © 2011 Elsevier Ltd. All rights reserved.