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Effect of diet and breed on skatole deposition in cattle slaughtered at 19 or 24 months

Published online by Cambridge University Press:  20 November 2017

F. M. Whittington ,
G.R. Nute ,
N. D. Scollan ,
R. I. Richardson  and
J. D. Wood
F. M. Whittington*
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
G.R. Nute
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
N. D. Scollan
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK
R. I. Richardson
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
J. D. Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
*
E-mail: fran.whittington@bristol.ac.uk
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Extract

Skatole is formed as a result of bacterial degradation of tryptophan in the rumen of cattle and sheep, and the hindgut of pigs. It accumulates in fat where it is an important component of boar taint in pigs (Claus et al, 1994), and with branched chain fatty acids, has been implicated as a contributor to the strong flavour characteristic of sheepmeat (Young et al, 1997). This study examines the role of breed, diet and age on skatole deposition in the fat and perception of beef flavour.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 194
Copyright
Copyright © The British Society of Animal Science 2004

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References

Claus, R. Weiler, U. and Herzog, A. 1994. Physiological aspects of androstenone and skatole formation in the boar - a review with experimental data. Meat Science 38: 289–305 Google Scholar
Young, O. A., Berdague, J-L., Viallon, C., Rousset-Akrim, S. and Theriez, M. 1997. Fat - borne volatiles and sheepmeat odour. Meat Science 45: 183–200 CrossRefGoogle ScholarPubMed
Annor-Frempong, I. E., Nute, G. R., Whittington, F. M. and Wood, J. D. 1997. The problem of boar taint in pork. II The influence of androstenone, skatole and indole, presented individually and in combination in a model lipid system, on odour perception. Meat Science 47: 49–61 CrossRefGoogle Scholar
Vatansever, L., Kurt, E., Enser, M., Nute, G. R., Scollan, N. D., Wood, J. D. and Richardson, R. I. 2000. Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. Animal Science 71: 471–482 Google Scholar