Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat.

This study investigated the influence of five sources of dietary oil (linseed oil (LO), fish oil (FO), a protected lipid supplement (PLS, 18:2 to 18:3 ratio 3:1), fish oil/marine algae (FOMA) and PLSMA) on the colour and lipid stability of lamb muscle and the flavour of grilled loin chops. LO produced the highest proportion of 18:3n-3 in muscle phospholipid, the highest ratings for lamb flavour intensity and overall liking and the lowest ratings for abnormal flavour intensity. PLS increased the proportion of 18:2n-6 which reduced lamb flavour intensity and increased abnormal lamb flavour intensity. Diets containing FO or MA increased proportions of the longer chain n-3 fatty acids and similar reduced ratings for lamb flavour as the PLS diet. FO-containing diets increased fishy flavour notes, especially when in combination with MA. 'Putty' and 'fish oil' odours were recognised as being present more frequently in cooked subcutaneous lamb fat from lambs fed FO and FOMA than other diets. Lambs fed MA, FO and the combination of the two produced meat that was oxidatively less stable and had a reduced colour and lipid oxidative shelf-life, which was at least partially due to the lower vitamin E content of the muscle. These results have significant implications for the formulation of diets that may improve nutritional ratios in lamb meat but which adversely affect flavour and meat stability.