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Effect on meat flavor of period of feeding a protected lipid supplement to lambs



Effect on meat flavor of period of feeding a protected lipid supplement to lambs



Journal of Food Science 40(6): 1217-1221



From 24 or 28 kg liveweight groups of ewe and wether lambs were fed on chopped lucerne and oats 1:1 for 6 weeks or had the lucerne, oats and sunflower seed oil protected with formaldehyde 50:20:30 for 6 weeks or in separate groups starting consecutive weeks later for 5, 4, 3, 2 or 1 week. Linoleic acid in subcutaneous fat increased as duration on the protected lipid increased. With time on the protected lipid a taste panel found the meat had increasingly less conventional smell and taste.

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Accession: 000358845

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1975.tb01055.x


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