Pasture species effects on carcass and meat quality


  • T.J. Fraser
  • S.M. Scott
  • J.S. Rowarth



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. Keywords: Cichorium intybus, meat flavour, Lolium perenne, Lotus corniculatus, meat odour, Plantago lanceolata, Trifolium repens







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