Theses and Dissertations Collection

The U.S. lamb industry has been steadily losing production operations since the 1990s due to a lamb consumption decline, caused by consumer flavor preferences, an increase in synthetic fabrics, and importation from Australia and New Zealand. This has limited the overall need for U.S. producers. The objectives of the outlined study were to evaluate the differences between wool, hair, and composite groups of lamb for growth traits, carcass characteristics, shelf-life stability, consumer flavor, volatile compounds, and fatty acid profiling. The study determined the wool group maintained a higher overall weight, shoulder height, and heart girth circumference. The wool group also had a superior final quality grade and carcass size. There was no difference between groups for consumer sensory levels or cook loss. Minimal variation was shown throughout the retail shelf-life; however, general discoloration increased as expected during retail display. Tenderness levels between groups were also similar. Volatile compounds showed differences for 6 compounds with variation between groups. Fatty acid analysis also determined 8 compounds of interest; however, common fatty acids known to be flavor factors were not different between groups. Based on the results of this experiment, this cross between hair and wool lambs (Dorper x Polypay/Targhee) is not a beneficial addition for producers to select or add to their flock to improve consumer perception.