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Intense sheep odour and flavour in lamb is often associated withlower consumer acceptance. Branched-chain fatty acids (BCFAs) are suggestedas possible reasons. Therefore, muscle and subcutaneous adipose tissuesamples of 98 lamb chops were analysed for three BCFAs (4-methyloctanoic,4-ethyloctanoic and 4-methylnonanoic fatty acid). Samples were derived froma previous study, in which lambs were raised and fattened under intensiveconditions and tested for sensory quality. BCFA contents of fat extractsfrom muscle tissue were very low and quantification was not possible. Insubcutaneous adipose tissue different concentrations of BCFA anddifferences between crosses were detected. The sex of lambs had a significantinfluence. The BCFA correlations were significant, while correlations betweenBCFA of adipose tissue and sensory traits were not significant. Therefore, itseems likely that BCFA concentrations were too low and/or other substancesare involved in causing the lamb flavour detected through sensory analysis

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Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German &amp;quot;Merinolandschaf&amp;quot; lambs