Influence of fresh alfalfa supplementation on fat skatole and indole concentration and chop odour and flavour in lambs grazing a cocksfoot pasture |
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| Authors: | T. Devincenzi A. Prunier K. Meteau C. Nabinger S. Prache |
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| Affiliation: | 1. Institut National de la Recherche Agronomique (INRA), UMR1213 Herbivores, F-63122 St-Genès-Champanelle, France;2. Institut National de la Recherche Agronomique (INRA), UMR1348 Physiologie, Environnement et Génétique pour l''Animal et les Systèmes d''Élevage, F-35590 St-Gilles, France;3. Institut National de la Recherche Agronomique (INRA), UE1206 Elevage Alternatif et Santé des Monogastriques, Le Magneraud, F-17700 St-Pierre-d''Amilly, France;4. Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves 7712, CEP 91501-970 Porto Alegre-RS, Brazil |
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| Abstract: | We investigated the influence of the level of fresh alfalfa supplementation on fat skatole and indole concentration and chop sensory attributes in grazing lambs. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with various levels of alfalfa for at least 60 days before slaughter. Perirenal fat skatole concentration was higher for lambs that consumed alfalfa than for those that consumed only cocksfoot. The intensity of ‘animal’ odour in the lean part of the chop and of ‘animal’ flavour in both the lean and fat parts of the chop, evaluated by a trained sensory panel, increased from the lowest level of alfalfa supplementation onwards and did not increase further with increasing levels of alfalfa supplementation. The outcome of this study therefore suggests that these sensory attributes may reach a plateau when perirenal fat skatole concentration is in the range 0.16–0.24 μg/g of liquid fat. |
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| Keywords: | Skatole Lamb Off-flavour Alfalfa (Medicago sativa) δ15N Sensory analysis |
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