FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Preliminary research on correlations between the level of selected fatty acids and sensory evaluation of goatling and ram meat


The objective of this research was to determine levels of fatty acids and correlations between those fatty acid levels and the sensory evaluation of goatling and ram meats. The research investigations were conducted on goatlings representing the improved white breed, and on rams representing the Polish Lowland breed; the animals investigated were fattened up to the 180th day of life, and they were free-fed (ad libitum) on a CJ mixture containing hay. The significantly higher level of unsaturated fatty acids, i.e. higher by 6.1 %, was stated in the meat of goatlings. In the same meat of goatlings, higher levels of PUFA (5.26%) and MUFA (57.22%) were found compared with the ram meat. It was found that the level of C18:3 acid, the content of which was higher in the goatling meat (r = 0.39%), had a particularly positive effect on the sensory evaluation of meat. However, the significantly higher content of C18:0 acid, i.e. higher by 2.98%, was found in the ram meat, and this could have a negative impact, especially on the odour of meat. Positive and statistically significant correlations between C18:3 acid content, meat odour (r = 0.771), and meat flavour (r = 0.736) in the case of goatlings meat deserve attention. As for the ram meat, those correlations were insignificant. The results of the investigations under this research showed that the acid level impacted the sensory traits of meat. The higher level of unsaturated fatty acids influenced, first of all, the odour and the flavour of the meat investigated.


rams, goatlings, muscular tissue, fatty acids, sensory evaluation