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Effect of Slaughter Weight and Castration on Ovine Adipose Fatty Acids¹

University of Kentucky, Lexington

Abstract

Lamb fat is harder than the fats from other major meat animals, an attribute which has not been considered organoleptically or nutritionally desirable. Callow (1958) suggested that the iodine number of ruminant fat depended in part upon local body temperature, rate of fat deposition and level of fatness. Less saturated fat has been found in lambs fed high-concentrate rations in comparison to low-concentrate rations (Miller, Varnell and Rice, 1967; Ziegler et al., 1967) when grown at low environmental temperatures (Marchello, Cramer and Miller, 1967). After 10 months of age fat from ewe lambs had higher iodine numbers than ram fat but not before this period (Cramer and Marchello, 1964).

Little work has been reported on the relationship of fat composition to weight, sex condition, gaining ability or meat quality; yet fat is known to be the source of the characteristic aroma of heated lamb (Hofstrand and Jacobson, 1960; Hornstein and Crowe, 1963).

¹ This investigation reported in this paper (69-5-132) is in connection with a project of the Kentucky Agricultural Experiment Station and is published with approval of the Director.