Hoffman Louwrens Christiaan, Claasen Bianca, Van der Merwe Daniël André, Cloete Schalk Willem Petrus, Cloete Jasper Johannes Erasmus
Department of Animal Sciences, Faculty of Agriculture and Forestry Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, QLD 4108, Australia.
Foods. 2020 Jun 2;9(6):725. doi: 10.3390/foods9060725.
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 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.
研究了生产系统对杜泊羔羊感官品质特性的影响。六十只羔羊（母羊、公羊、去势羊）在断奶时被分为两个生产组（饲养场组或自由放养组），每组中每种性别的羊数量相等。羔羊饲养了五周（屠宰组1）或六周（屠宰组2）。饲养场羔羊喂食商业颗粒饲料，而自由放养羔羊利用天然灌木牧场。采集肌肉样本进行感官评价。饲养场羔羊生产的肉比自由放养羔羊的肉更多汁、更嫩。饲养场羔羊的肉初始多汁性也更高。未观察到香气或风味差异。自由放养公羊羔羊（屠宰组1）的肉最不嫩，而自由放养公羊羔羊的羊肉风味也受到影响。就香气和风味而言，自由放养的肉不一定能与饲养场的肉区分开来。
