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

Objectives
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.