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Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins

Published online by Cambridge University Press:  01 March 2009

A. Priolo ,
V. Vasta ,
V. Fasone ,
C. M. Lanza ,
M. Scerra ,
L. Biondi ,
M. Bella  and
F. M. Whittington
A. Priolo*
Affiliation:
DACPA – University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
V. Vasta
Affiliation:
DACPA – University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
V. Fasone
Affiliation:
DISTAFA – Mediterranean University of Reggio Calabria, Italy
C. M. Lanza
Affiliation:
DOFATA – University of Catania, Italy
M. Scerra
Affiliation:
DACPA – University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
L. Biondi
Affiliation:
DACPA – University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
M. Bella
Affiliation:
DACPA – University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
F. M. Whittington
Affiliation:
Department of Clinical Veterinary Science, Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
*
E-mail: [email protected]
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Abstract

A 2 × 2 factorial experiment was carried out to evaluate the effect of herbage or concentrate feeding system and tannin addition to diet on skatole and indole in ruminal fluid and adipose tissue and meat sensory properties. Twenty-eight male lambs aged 45 days were randomly assigned to one of two feeding systems (vetch green herbage or concentrates, n = 14) and within feeding system to one supplement (quebracho tannins added to the diet or none). Animals were kept in singular pens and slaughtered at the age of 105 days. Indole (P < 0.05) and skatole (P < 0.01) concentrations in ruminal fluid were higher in lambs fed herbage compared to those given concentrates. Skatole in ruminal fluid tended to be present at lower concentrations in animals that received the tannin supplementation (P = 0.07). Indole was also higher in the caudal fat of animals fed green vetch compared to those fed concentrate (P = 0.04). Skatole concentration was lower in the fat of lambs fed concentrates compared to those given herbage (P = 0.05) and was lower in the fat of animals supplemented with tannins compared to the animals not supplemented (P = 0.01). Sheep meat odour was lower in meat from animals supplemented with tannins compared to those not supplemented (P < 0.01). It is concluded that tannins are more effective in reducing skatole formation in ruminants when they are associated with concentrate diets than green herbages.

Keywords

feeding systemmeat odoursheepskatoletannins
Type
Full Paper
Information
animal , Volume 3 , Issue 3 , March 2009 , pp. 454 - 460
Copyright
Copyright © The Animal Consortium 2008

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