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Genetic and dietary influences of fat deposition and fatty acid composition in sheepmeat. - MS1801

1.To determine whether variations in sheep breed and production systems produce important variations in fatness, fatty acid composition and meat quality. 2.To determine whether the ratios of polyunsaturated:saturated and n-6:n-3 fatty acids in muscle and fat tissue can be altered by dietary manipulation. 3.To determine the extent that C18:2, C18:3, C20:5 and C22:6 PUFA in feed are hydrogenated in the rumen and taken up into tissues. 4.To determine the extent that the composition of plasma and muscle phospholipids and triacyl glycerols, and subsequent meat quality, differ between Suffolk, Friesland and Soay sheep. 5.To determine flavour, oxidative stability and lipid melting point of sheepmeat modified as in 2. above. 6.To determine the effect of dietary vitamin E on oxidative stability and meat flavour. 7.To determine whether changes in fatty acid composition affect flavour and aroma in cooked meat
Time-Scale and Cost
From: 1995

To: 1998

Cost: £385,036
Contractor / Funded Organisations
University - Bristol
Fields of Study