Abstract

Rams were finished for 22 days on Lotus pedunculatus(LP), perennial ryegrass (Lolium perenne) (RG), or white clover (Trifolium repens) (WC). WC sheep had higher carcass weight (P < 0.001), muscle fat (P < 0.01) and back fat (P < 0.03) depths compared to those finished on LP or RG. Muscle glycogen at slaughter was lower (P < 0.01) in RG compared to LP and WC. Loin p-Cresol was higher (P < 0.001) in LP animals compared to WC or RG. Meat from RG tended to havea more stable retail colour display life compared to LP or WC (P < 0.01). Meat from LP had higher loss of weight during cooking (P < 0.05) compared to WC. The animal diet did not affect the flavour of their meat. There was a strong negative correlation between loin p-Cresol and sheepy odour (r = -0.7; P < 0.05). Within the parameters of this study, finishing lambs on a high tannin containing forage diet did not improve the quality attributes of their meat. The digestibility of the forage diet seems to have exerted a stronger effect on meat quality.

MM, Farouk, M Tavendale, G Lane, D Pulford, and J Waller

Proceedings of the New Zealand Society of Animal Production, Volume 67, Wanaka, 426-430, 2007