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Foods. 2020 Jun 02;9(6). doi: 10.3390/foods9060725.

The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb.

Foods (Basel, Switzerland)

Louwrens Christiaan Hoffman, Bianca Claasen, Daniël André Van der Merwe, Schalk Willem Petrus Cloete, Jasper Johannes Erasmus Cloete

Affiliations

  1. Department of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa.
  2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, QLD 4108, Australia.
  3. Western Cape Department of Agriculture: Directorate Animal Sciences: Elsenburg, Private Bag X1, Elsenburg 7607, South Africa.
  4. Western Cape Department of Agriculture: Elsenburg Agricultural Training Institute, Private Bag X1, Elsenburg 7607, South Africa.

PMID: 32498421 PMCID: PMC7353618 DOI: 10.3390/foods9060725

Abstract

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

Keywords: feedlot; free-range; lamb; sensory meat quality

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