Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry

2014 ◽  
Vol 1350 ◽  
pp. 92-101 ◽  
Author(s):  
Stefanie Kaffarnik ◽  
Siegfried Preuß ◽  
Walter Vetter
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Adipose Tissue ◽  
Subcutaneous Adipose Tissue ◽  
Direct Determination ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Subcutaneous Adipose

scholarly journals Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs

2015 ◽  
Vol 58 (1) ◽  
pp. 159-163 ◽  
Author(s):  
K. F. Schiller ◽  
S. Preuss ◽  
S. Kaffarnik ◽  
W. Vetter ◽  
M. Rodehutscord ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Subcutaneous Adipose Tissue ◽  
Consumer Acceptance ◽  
Tissue Samples ◽  
Branched Chain Fatty Acids ◽  
Other Substances ◽  
Branched Chain ◽  
Subcutaneous Adipose ◽  
Chain Fatty Acids

Abstract. Intense sheep odour and flavour in lamb is often associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs) are suggested as possible reasons. Therefore, muscle and subcutaneous adipose tissue samples of 98 lamb chops were analysed for three BCFAs (4-methyloctanoic, 4-ethyloctanoic and 4-methylnonanoic fatty acid). Samples were derived from a previous study, in which lambs were raised and fattened under intensive conditions and tested for sensory quality. BCFA contents of fat extracts from muscle tissue were very low and quantification was not possible. In subcutaneous adipose tissue different concentrations of BCFA and differences between crosses were detected. The sex of lambs had a significant influence. The BCFA correlations were significant, while correlations between BCFA of adipose tissue and sensory traits were not significant. Therefore, it seems likely that BCFA concentrations were too low and/or other substances are involved in causing the lamb flavour detected through sensory analysis.

scholarly journals Differences in the proportions of branched-chain fatty acids in subcutaneous triacylglycerols of barley-fed ruminants

1978 ◽  
Vol 40 (1) ◽  
pp. 29-33 ◽  
Author(s):  
W. R. H. Duncan ◽  
G. A. Garton
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Cervus Elaphus ◽  
Subcutaneous Adipose Tissue ◽  
Red Deer ◽  
Sheep And Goats ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Subcutaneous Adipose ◽  
Chain Fatty Acids

1. The fatty acids of the triacylglycerols of subcutaneous adipose tissue of cattle, sheep, goats and red deer (Cervus elaphus) which consumed either herbage or a barley-rich diet were analysed for their content of branched-chain components.2. Whereas the consumption of the barley-rich diet by sheep and goats was associated with the occurrence of relatively high proportions of branched-chain fatty acids, it was not in cattle and red deer.

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