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 Longissimus thoracis 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.

中文翻译：

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生产系统和性别对杜泊羔羊感官品质特性的影响。

研究了生产系统对杜泊羔羊肉感官品质特征的影响。将六十只羔羊（母羊，公羊，cast割）在断奶时分为两个生产组（育肥场或放养场），每组中各性别相同。羔羊饲养五周（屠宰组1）或六周（屠宰组2）。给肥育场的羔羊饲喂商业颗粒饲料，而自由放养的羔羊则利用天然灌木牧场。Longissimus thoracis的样本肌肉用于感觉评估。肥育场的羔羊肉比自由放养的羔羊肉更鲜嫩多汁。肥育羔羊肉的初始多汁性也更高。没有观察到香气或风味差异。自由放养的公羊羔的肉（屠宰组1）的嫩度最低，而自由放养的公羊羔的肉也受到损害。就香气和风味而言，散养肉不一定与肥育肉区分开。