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1679
Fatty acid profile, sensory traits, and aromatic compounds of chops from lambs fed ground woody plants as roughage in feedlot finishing diets
We hypothesized that ground woody plants in feedlot diets would increase saturated fatty acids and modify sensory characteristics and volatile aroma compounds of loin chops. A completely randomized design study using Rambouillet wether lambs (n = 48) consisted of 2 feeding periods: Period 1 = fed a 70% concentrate (consisting mainly of 40% dried distillers grains with solubles, DDGS; 21.7% sorghum grain) diet from d 0 to 27 d and Period 2 = fed an 86% concentrate (consisting mainly of 40% DDGS and 37.5% sorghum grain) diet from d 28 to 57. In each feeding period, lambs were individually fed 6 diets that differed only by roughage source: cottonseed hulls (CSH; control) or ground wood consisting of either redberry (RED), blueberry (BLUE), or one-seed juniper (ONE), eastern red cedar (ERC), or mesquite (MESQ). After humanely harvesting the lambs and chilling the carcasses for at 48°C for 48 h, five chops, 2.54-cm thick, were cut starting from the posterior end of the LM; the first chop was designated the analysis of fatty acid composition, cut to straighten the LM face, vacuum-packaged separately, and stored at −80 °C until analyzed. Subsequently, four, 2.54-cm-thick chops were serially cut for sensory and GC/MS/Olfactory analysis, labeled, vacuum packaged separately, and stored at −10 °C until analyzed. Chops from lambs fed MESQ tended (P = 0.07) to have less total saturated fatty acids compared to chops from lambs fed either RED or ONE. No other fatty acids were affected (P > 0.10) by roughage source. Neither sensory traits nor cook loss percentage were affected (P > 0.17) by roughage source. A total of 95 aroma chemical compounds were detected by GC/MS/Olfactory methods and included alkanes, alcohols, aldehydes, acids, ketones, sulfur-compounds, and pyrazines. The CSH had greater (P < 0.05) amounts of 1-pentanol (bread or cereal aroma) compared to BLUE, ERC, or MESQ. Heptanal (medicinal aroma), pentanal (bread aroma), 1-(1H-pyrol-2yl)-ethanone, 2-heptanone (fruity aroma), and 2-pentyl furan (caramel aroma) amounts were greater (P< 0.05) in CSH than all other roughages. We conclude that woody plants can be included in feedlot rations of lambs with no adverse affects on fatty acid profile, sensory traits, or aromatic compounds.
Keywords: carcass, lamb, sensory