Table 2.

Flavor intensity of cooked LT and GS patty samples from lambs of different age, sex, and offered different energy sources at different levels

	Diet*				Lamb age			Sex
Item	WSC100	AP	WSC85	SEM†	Short fed	Long fed	SEM†	Ewe	Wether	SEM†
Natural log transformation
LT lamb flavor intensity	3.56ab	3.59a	3.45b	0.157	3.44f	3.63e	0.156	3.56	3.51	0.156
LT off-flavor intensity	0.47	0.71	0.21	0.492	0.21f	0.71e	0.487	0.43	0.49	0.487
GS lamb flavor intensity	3.49 d	3.67c	3.44d	0.102	3.45f	3.62e	0.099	3.57	3.50	0.099
GS off-flavor intensity	0.32	0.15	0.42	0.463	0.01f	0.60e	0.454	0.47	0.13	0.455
Back transformation‡
LT lamb flavor intensity	35.16a	36.28a	31.63b	—	31.09f	37.83e	—	35.05	33.56	—
LT off-flavor intensity	1.60	2.03	1.23	—	1.24f	2.04e	—	1.54	1.64	—
GS lamb flavor intensity	32.66d	39.41c	31.17d	—	31.49f	37.21e	—	35.46	33.05	—
GS off-flavor intensity	1.38	1.16	1.52	—	0.99f	1.82e	—	1.60	1.13	—

*WSC100 = ad libitum access to a whole-shelled corn diet, AP = ad libitum access to an alfalfa pellet diet, and WSC85 = whole-shelled corn diet offered at 85% of ad libitum computed from WSC100 contemporaries.

†The reported SEM is the greatest between the levels within the treatments.

‡The back transformation is on a 0 to 100 scale, where 0 = very mild and 100 = very intense.

^a,bDiet means within a row without a common superscript letter differ (P ≤ 0.05).

^c,dAge means within a row without a common superscript letter differ (P ≤ 0.05).