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- W211732040 abstract "Meat quality is made up of a number of traits, with colour at the point of purchase, being perceived as the main indicator of freshness. The traits of aroma, flavour, succulence, and texture influence the eating experience and the probability of repurchase. A number of factors influence meat quality traits, including environmental factors such as stressors, feed type and quality and animal factors such as age, genetics and sex. In New Zealand it is becoming more common to use a variety of forage types to finish lambs. A number of studies have investigated the impact of different forages on the quality of meat, with some studies reporting stronger flavours in lambs fed on white clover than lambs fed on ryegrass (Schreurs et al., 2008) and stronger flavour of lambs fed on brassica than those fed on pasture (Hopkins et al., 1995). Other studies however, have shown no differences in the flavour of lamb fed on different pasture types (Bailey et al., 1994). The aim of this study was to assess the impact of different feed treatments on lamb meat quality, given the number of different finishing options available to New Zealand farmers." @default.
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- W211732040 date "2011-01-01" @default.
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- W211732040 title "BRIEF COMMUNICATION: The effects of different forage types on lamb performance and meat quality" @default.
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