Effects of dairy lambs' rearing system and slaughter age on consumer liking of lamb meat and its association with lipid content and composition

<p><i>Objectives</i><br>The objectives of the present study were to evaluate the effects of dairy lamb rearing system (RS: natural or artificial) and lamb slaughter age (SA: 3-wk milk-fed or 3-mo pasture-fed) on New Zealand consumers’ liking of meat, and its relationship with total and individual meat fatty acids content.</p>