Paper presented at the 58th New Zealand Grassland Association Conference, 21-24 October 1996, Oamaru.Increasing concerns about food quality and animal
fat in the human diet have promoted research into
the effects of different forage species on carcass
quality and fat content. This trial investigated the
effect on carcass composition and the intensity of
sheep meat flavour and odour of five different pure
pasture species: Grasslands Lancelot plantain
(Plantago lanceolata), Grasslands Puna chicory
(Cichorium intybus), Grasslands Huia white clover
(Trifolium repens), Grasslands Nui high-endophyte
perennial ryegrass (Lolium perenne) and Grasslands
Goldie lotus (Lotus corniculatus). Although pasture
species did affect meat quality and fat content,
there appeared to be an inverse relationship with
carcass weight: larger lambs had more fat, which
was related to difference in body size and relative
maturity rather that pasture species. Pasture species
also influenced muscle ultimate pH, sheep meat
odour, foreign odours, and flavours, but did not
affect sheep meat flavour.The authors would like to thank the Meat Research
Development Council and the Foundation for Research Science and Technology for funding