Abstract
The aim of the research was to qualitatively determine volatile aroma compounds in the M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. The animals were fed with a regular commercial feed mixture, which was supplemented with chopped dried or fresh common mushrooms (Agaricus bisporus) in various proportions. Volatile compounds were determined using headspace solid-phase microextraction, coupled with gas chromatography/mass spectrometry. The identified compounds are classified into the following chemical groups: aldehydes, esters, alcohols, amino acids, peptides, lactones, ketones, fatty acids, complex organic compounds, ethers and furans. Further research is needed to determine whether the differences between the groups in the volatile compounds identified affect the acceptability of lamb meat to consumers.
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