{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T09:16:26Z","timestamp":1790932586782,"version":"4.1.0"},"reference-count":55,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2023,1,1]],"date-time":"2023-01-01T00:00:00Z","timestamp":1672531200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"funder":[{"name":"National Sheep Industry Improvement Center","award":["AG5072"],"award-info":[{"award-number":["AG5072"]}]},{"name":"Idaho Agriculture Experiment Station"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2023,1,3]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The objectives of this study were to evaluate the growth rates, carcass quality, shelf-life, tenderness, sensory characteristics, volatile compounds, and fatty acid composition of wool, hair, and composite (wool \u00d7 hair) lambs. Twenty-one wether lambs [wool (Suffolk \u00d7 Polypay\/Targhee; n = 7), hair (Dorper \u00d7 Dorper; n = 7), and composite (Dorper \u00d7 Polypay\/Targhee; n = 7)] were fed from weaning to finishing at the University of Idaho Sheep Center and subsequently harvested under United States Department of Agriculture inspection at the University of Idaho Meat Lab. At 48 h postmortem, carcass measurements were taken to determine the percent boneless closely trimmed retail cuts, yield grade, and quality grade. Loins were fabricated from each carcass and wet-aged at 0\u00b0C until 10-d postmortem. Following aging, 2.54-cm bone-in loin chops were cut and randomly assigned to 4 d of retail display, Warner\u2013Bratzler Shear Force (WBSF), or sensory analyses. Thiobarbituric acid reactive substances were analyzed on days 0 and 4 of retail display while subjective and objective color measurements were observed once daily. Samples (24 g) were also collected for volatile compound and fatty acid analysis. A mixed model analysis of variance was used to assess breed differences. Discernable effects were considered at P &amp;lt; 0.05. Wool lambs had heavier hot carcass weights (P &amp;lt; 0.001), larger rib-eye area (P = 0.015), and higher dressing percent (P &amp;lt; 0.001) than the other breeds. There was an interaction observed between breed and days of retail display for browning (P = 0.006). On day 1 chops from the composite breed had more browning than chops from the wool breed. No differences were observed between groups for lean muscle L* values (P = 0.432), a* values (P = 0.757), and b* values (P = 0.615). Differences were not observed in lipid oxidation (P = 0.159), WBSF (P = 0.540), or consumer acceptability (P = 0.295). There were differences found for 7 of the 45 fatty acids detected and in 3 of the 67 volatile compounds detected. In conclusion, wool lambs were heavier and had a greater carcass yield than the hair lamb carcasses. Regardless of breed, consumers did not detect sensory traits that would impact their eating experience.<\/jats:p>","DOI":"10.1093\/jas\/skad076","type":"journal-article","created":{"date-parts":[[2023,3,10]],"date-time":"2023-03-10T17:49:52Z","timestamp":1678470592000},"source":"Crossref","is-referenced-by-count":7,"title":["Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs"],"prefix":"10.1093","volume":"101","author":[{"given":"Mikayla L","family":"Heimbuch","sequence":"first","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jessie B","family":"Van Buren","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brooklyn S","family":"Epperson","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sierra M","family":"Jepsen","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kayleen F","family":"Oliver","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"James A","family":"Nasados","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dino A","family":"Vinci","sequence":"additional","affiliation":[{"name":"Palouse Research, Extension and Education Center, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mallery","family":"Larson","sequence":"additional","affiliation":[{"name":"Palouse Research, Extension and Education Center, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Denise E","family":"Konetchy","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William J","family":"Price","sequence":"additional","affiliation":[{"name":"Statistical Programs, College Agricultural and Life Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kelly R","family":"Vierck","sequence":"additional","affiliation":[{"name":"System Division of Agriculture, Department of Animal Science, University of Arkansas , Fayetteville, AR 72701 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jerrad F","family":"Legako","sequence":"additional","affiliation":[{"name":"Department of Animal and Food Sciences, Texas Tech University , Lubbock, TX 79409 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kaitlyn","family":"Loomas","sequence":"additional","affiliation":[{"name":"Department of Animal and Food Sciences, Texas Tech University , Lubbock, TX 79409 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kizkitza","family":"Insausti","sequence":"additional","affiliation":[{"name":"IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA) , 31006 Pamplona , Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6498-393X","authenticated-orcid":false,"given":"Phillip D","family":"Bass","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael J","family":"Colle","sequence":"additional","affiliation":[{"name":"Department of Animal, Veterinary & Food Sciences, University of Idaho , Moscow, ID 83844 , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2023,3,10]]},"reference":[{"key":"2023040115401914900_","first-page":"156","volume-title":"Crossbreeding considerations in sheep","author":"Aaron","year":"2014"},{"key":"2023040115401914900_","volume-title":"Meat color measurement guidelines","author":"American Meat Science Association","year":"2012","edition":"2"},{"key":"2023040115401914900_","volume-title":"Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat","author":"American Meat Science Association","year":"2015","edition":"2"},{"key":"2023040115401914900_","volume-title":"Livestock and carcasses: an integrated approach to evaluation, grading, and selection","author":"Boggs","year":"2006","edition":"6"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1016\/j.smallrumres.2005.10.014","article-title":"Growth performance and carcass traits of forage-fed hair sheep wethers","volume":"67","author":"Burke","year":"2007","journal-title":"Sm. Rum. Res"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/S0304-4017(02)00272-8","article-title":"Relative resistance of Dorper crossbred ewes to gastrointestinal nematode infection compared with St. Croix and Katahdin ewes in the southeastern United States","volume":"109","author":"Burke","year":"2002","journal-title":"Vet. Parasitol"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.smallrumres.2003.10.009","article-title":"Resistance to gastrointestinal parasites in Dorper, Katahdin, and St. Croix lambs in the southeastern United States","volume":"54","author":"Burke","year":"2004","journal-title":"Sm. Rum. Res"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/S0309-1740(02)00087-6","article-title":"Effect of breed-type on performance and carcass traits of intensively managed hair sheep","volume":"63","author":"Burke","year":"2003","journal-title":"Meat Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.meatsci.2007.04.016","article-title":"A fresh look at meat flavor","volume":"77","author":"Calkins","year":"2007","journal-title":"Meat Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/S0921-4488(99)00156-X","article-title":"Productive performance of Dorper sheep","volume":"36","author":"Cloete","year":"2000","journal-title":"Sm. Rum. Res"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.meatsci.2015.06.013","article-title":"Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum","volume":"110","author":"Colle","year":"2015","journal-title":"Meat Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.meatsci.2016.04.028","article-title":"Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus","volume":"119","author":"Colle","year":"2016","journal-title":"Meat Sci"},{"key":"2023040115401914900_","article-title":"Retail display properties and consumer perception of extended aged beef topically treated with ascorbic acid and rosemary extract","volume":"3","author":"Colle","year":"2019","journal-title":"Meat Mus. Biol"},{"key":"2023040115401914900_","first-page":"270","article-title":"Comparing breeds of sheep. 2. Carcass characteristics","volume":"21","author":"Cramer","year":"1970","journal-title":"Proc. West. Sect. Am. Soc. Anim. Sci"},{"key":"2023040115401914900_","article-title":"Effects of genotype, litter size, and sex on carcass characteristics and fatty acid profile in hair lambs","volume":"13","author":"Cruz-Sanchez","year":"2022","journal-title":"Rev. Mex. De Cienc. Pecuarias"},{"key":"2023040115401914900_","author":"Duckett","year":"2005"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"E249","DOI":"10.2527\/jas2001.79E-SupplE249x","article-title":"Genetic and nutritional effects on lamb flavor","volume":"79","author":"Duckett","year":"2001","journal-title":"J. Anim. Sci"},{"key":"2023040115401914900_","first-page":"168","article-title":"Effects of Dorper genetics of tenderness, fatty acid and cholesterol content of lamb. (Abstr.) West. Sect","volume":"77","author":"Duckett","year":"1999","journal-title":"J. Anim. Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.meatsci.2004.07.002","article-title":"Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb","volume":"69","author":"Elmore","year":"2005","journal-title":"Meat Sci"},{"key":"2023040115401914900_","first-page":"2563","article-title":"Meat quality physicochemical traits in hair sheep in southeast Mexico","volume":"27","author":"Estrada-Leon","year":"2022","journal-title":"J. MVZ Cordoba"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/S0309-1740(99)00136-9","article-title":"Fatty acid composition and eating quality of lamb types derived from four diverse breed \u00d7 production systems","volume":"55","author":"Fisher","year":"2000","journal-title":"Meat Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"4238","DOI":"10.1093\/jas\/sky287","article-title":"Volatile flavor compounds vary by beef product type and degree of doneness","volume":"96","author":"Gardner","year":"2018","journal-title":"J. Anim. Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"2842","DOI":"10.2527\/2000.78112842x","article-title":"Rigor temperature and meat quality characteristics of lamb longissimus muscle","volume":"78","author":"Geesink","year":"2000","journal-title":"J. Anim. Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/0309-1740(96)00058-7","article-title":"Extending the storage life of raw chilled meats","volume":"43","author":"Gill","year":"1996","journal-title":"Meat Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.smallrumres.2019.09.022","article-title":"The relationship between volatile compounds, metabolites and sensory attributes: a case study using lamb and sheep meat","volume":"181","author":"Grabe\u017e","year":"2019","journal-title":"Sm. Rum. Res"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1111\/j.1365-2621.1982.tb11025.x","article-title":"Relationship between TBA numbers and inexperienced panelists asessments of oxidized flavor in cooked beef","volume":"47","author":"Greene","year":"1982","journal-title":"J. Food Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1007\/s12161-020-01914-0","article-title":"Nix pro color sensor comparison to hunterlab miniscan for measuring lamb meat colour and investigation of repeat measures, illuminant and standard observer effects","volume":"14","author":"Holman","year":"2020","journal-title":"Food Anal. Method"},{"key":"2023040115401914900_","author":"Kintzel","year":"2011"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/0309-1740(95)00006-7","article-title":"Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging","volume":"41","author":"Lanari","year":"1995","journal-title":"Meat Sci"},{"key":"2023040115401914900_","author":"LeValley","year":"2011"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1016\/j.livsci.2010.04.001","article-title":"Size and shape analysis in hair sheep ram lambs and its relationships with growth performance","volume":"131","author":"Lopez-Carlos","year":"2010","journal-title":"Livestock Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1093\/chemse\/bji004","article-title":"Time\u2013intensity evaluation of acid taste in subjects with saliva high flow and low flow rates for acids of various chemical properties","volume":"30","author":"Lugaz","year":"2005","journal-title":"Chem. Senses"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"1747","DOI":"10.1002\/jsfa.6894","article-title":"Eating quality of meat from six lamb breed types raised in Brazil","volume":"95","author":"Monaco","year":"2014","journal-title":"J. Sci. Food Agric"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/S0308-8146(98)00076-4","article-title":"Flavour formation in meat and meat products: a review","volume":"62","author":"Mottram","year":"1998","journal-title":"Food Chem"},{"key":"2023040115401914900_","volume-title":"Crossbreeding experiment with the Dorper sheep and UW","author":"Nell","year":"1998"},{"key":"2023040115401914900_","first-page":"1323","article-title":"Growth and carcass characteristics of lambs sired by Dorper and Dorset rams","volume":"82","author":"Notter","year":"2004","journal-title":"J. Amin. Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"1511","DOI":"10.2527\/jas.2006-491","article-title":"A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs","volume":"85","author":"O\u2019Fallon","year":"2007","journal-title":"J. Anim. Sci"},{"key":"2023040115401914900_","author":"Persistence Market Research","year":"2019"},{"key":"2023040115401914900_","author":"Pines","year":"2022"},{"key":"2023040115401914900_","author":"Rusche","year":"2020"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/S0309-1740(99)00108-4","article-title":"Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain","volume":"54","author":"Sanudo","year":"2000","journal-title":"Meat Sci"},{"key":"2023040115401914900_","author":"Schoenian","year":"2006"},{"key":"2023040115401914900_","author":"Shroeder","year":"2022"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"368","DOI":"10.2527\/2003.812368x","article-title":"Evaluation of the South African Dorper as a terminal sire breed for growth, carcass, and palatability characteristics","volume":"81","author":"Snowder","year":"2003","journal-title":"J. Anim. Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1007\/BF02630824","article-title":"A distillation method for the quantitative determination of malonaldehyde in rancid foods","volume":"37","author":"Tarladgis","year":"1960","journal-title":"J. Am. Oil Chem. Soc"},{"key":"2023040115401914900_","author":"The Dorper Difference","year":"2022"},{"key":"2023040115401914900_","author":"USDA","year":"1992"},{"key":"2023040115401914900_","author":"USDA","year":"2011"},{"key":"2023040115401914900_","author":"USDA","year":"2014"},{"key":"2023040115401914900_","author":"USDA-ERS","year":"2020"},{"key":"2023040115401914900_","author":"USDA-NASS","year":"2022"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"108449","DOI":"10.1016\/j.meatsci.2021.108449","article-title":"Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS)","volume":"175","author":"Wang","year":"2021","journal-title":"Meat Sci"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"3561","DOI":"10.1021\/jf303768e","article-title":"Sheepmeat flavor and the effect of different feeding systems: a review","volume":"61","author":"Watkins","year":"2013","journal-title":"J. Agric. Food Chem"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/0921-4488(95)00702-M","article-title":"Genetic differences in fatty acid composition of subcutaneous adipose tissue in Dorper and SA Mutton Merino wethers at difference live weights","volume":"18","author":"Webb","year":"1995","journal-title":"Small. Rumin. Res"},{"key":"2023040115401914900_","doi-asserted-by":"crossref","first-page":"1178","DOI":"10.3390\/foods9091178","article-title":"Effect of breed on the volatile compound precursors and odor profile attributes of lamb meat","volume":"9","author":"Zhang","year":"2020","journal-title":"Foods"}],"container-title":["Journal of Animal Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/academic.oup.com\/jas\/advance-article-pdf\/doi\/10.1093\/jas\/skad076\/49504669\/skad076.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jas\/article-pdf\/doi\/10.1093\/jas\/skad076\/49724861\/skad076.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jas\/article-pdf\/doi\/10.1093\/jas\/skad076\/49724861\/skad076.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,12,8]],"date-time":"2023-12-08T18:30:12Z","timestamp":1702060212000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/jas\/article\/doi\/10.1093\/jas\/skad076\/7075759"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,1,1]]},"references-count":55,"URL":"https:\/\/doi.org\/10.1093\/jas\/skad076","relation":{},"ISSN":["0021-8812","1525-3163"],"issn-type":[{"value":"0021-8812","type":"print"},{"value":"1525-3163","type":"electronic"}],"subject":[],"published-other":{"date-parts":[[2023,1,1]]},"published":{"date-parts":[[2023,1,1]]},"article-number":"skad076"}}