Casey, N.H. (Norman Henry)2014-10-132014-10-131992-04-021992Webb, EC 1992, The Influence of dietary energy levels on subcutaneous fatty acid profiles and meat quality in sheep, MSc(Agric), University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/42361>E14/4/579/gmhttp://hdl.handle.net/2263/42361Dissertation (MSc Agric)--University of Pretoria, 1992.This study investigated the effect of nutritional energy levels on meat quality characteristics, through effects on the fatty acid profiles of the subcutaneous fat in sheep. Two rations containing 11. 76MJ ME/kg DM and 10 .18MJ ME/kg DM were fed to Dorper and SA Mutton Merino wethers from respectively 20.51 ± 2.51kg and 22.30 ± 3.99kg to 25, 31, 37 and 43kg live mass. M.longissimus lumborum samples were removed and a trained taste panel evaluated sensory parameters on a lOcm unstructured scale. Subcutaneous fat samples and plasma samples were collected, and various carcass measurements were taken. It was found that high energy nutrition significantly increased the concentration of unsaturated fatty acids in the subcutaneous adipose tissue, with subsequent effects on the fat quality and sensory properties of lamb. Both the aroma and incipient juiciness of taste samples from wethers on the high energy treatment were noticeably improved, while the increased amount of fat, coupled with its poor consistency significantly impaired the overall acceptability of taste samples.en© 1992 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.SheepMeat qualityFatty acidDietary energy levelsUCTDDissertation