The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb
The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/725 |
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| author | Louwrens Christiaan Hoffman Bianca Claasen Daniël André Van der Merwe Schalk Willem Petrus Cloete Jasper Johannes Erasmus Cloete |
| author_facet | Louwrens Christiaan Hoffman Bianca Claasen Daniël André Van der Merwe Schalk Willem Petrus Cloete Jasper Johannes Erasmus Cloete |
| author_sort | Louwrens Christiaan Hoffman |
| collection | DOAJ |
| description | The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for five (slaughter group 1) or six (slaughter group 2) weeks. Feedlot lambs were fed a commercial pelleted diet while free-range lambs utilized natural shrub pastures. Samples of the <i>Longissimus thoracis</i> muscle were used for sensory evaluation. Feedlot lambs produced meat that was juicier and more tender than meat from free-range lambs. Initial juiciness was also higher in the meat from the feedlot lambs. No aroma or flavour differences were observed. The meat from the free-range ram lambs (slaughter group 1) was the least tender, whereas the lamb flavour was also compromised in the free-range ram lambs. Free-range meat may not necessarily be distinguished from feedlot meat as far as aroma and flavour are concerned. |
| first_indexed | 2024-03-10T19:24:47Z |
| format | Article |
| id | doaj.art-75aabca0439b4aa1805c495f0dc3df4b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:24:47Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-75aabca0439b4aa1805c495f0dc3df4b2023-11-20T02:37:57ZengMDPI AGFoods2304-81582020-06-019672510.3390/foods9060725The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper LambLouwrens Christiaan Hoffman0Bianca Claasen1Daniël André Van der Merwe2Schalk Willem Petrus Cloete3Jasper Johannes Erasmus Cloete4Department of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South AfricaDepartment of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South AfricaDepartment of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South AfricaDepartment of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South AfricaDepartment of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South AfricaThe effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for five (slaughter group 1) or six (slaughter group 2) weeks. Feedlot lambs were fed a commercial pelleted diet while free-range lambs utilized natural shrub pastures. Samples of the <i>Longissimus thoracis</i> muscle were used for sensory evaluation. Feedlot lambs produced meat that was juicier and more tender than meat from free-range lambs. Initial juiciness was also higher in the meat from the feedlot lambs. No aroma or flavour differences were observed. The meat from the free-range ram lambs (slaughter group 1) was the least tender, whereas the lamb flavour was also compromised in the free-range ram lambs. Free-range meat may not necessarily be distinguished from feedlot meat as far as aroma and flavour are concerned.https://www.mdpi.com/2304-8158/9/6/725feedlotfree-rangesensory meat qualitylamb |
| spellingShingle | Louwrens Christiaan Hoffman Bianca Claasen Daniël André Van der Merwe Schalk Willem Petrus Cloete Jasper Johannes Erasmus Cloete The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb Foods feedlot free-range sensory meat quality lamb |
| title | The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb |
| title_full | The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb |
| title_fullStr | The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb |
| title_full_unstemmed | The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb |
| title_short | The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb |
| title_sort | effects of production system and sex on the sensory quality characteristics of dorper lamb |
| topic | feedlot free-range sensory meat quality lamb |
| url | https://www.mdpi.com/2304-8158/9/6/725 |
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