Grazing lambs on a low-input, multispecies pasture for an extended period has no detrimental effect on meat nutritional or sensory quality

Summary

This study investigates the effect of grazing lambs on a low-input, multispecies pasture for an extended duration on the nutritional and sensory quality of their meat, compared with a conventional management baseline. The findings suggest that extended grazing on diverse, herb-rich swards does not compromise meat quality in terms of nutrition or eating experience, and may support the viability of such systems from a product quality perspective. The paper contributes evidence relevant to the growing interest in agro-ecological and nature-friendly grazing systems that seek to balance environmental outcomes with marketable product quality.

UK applicability

The study appears to have been conducted under UK conditions, likely involving research institutions with expertise in ruminant nutrition and meat science (consistent with the authors' affiliations at institutions such as the University of Reading). The findings are directly applicable to UK sheep producers considering low-input or multispecies sward systems as part of agri-environment or Sustainable Farming Incentive schemes.

Key measures

Meat fatty acid profile (including omega-3 and omega-6 concentrations); mineral content; sensory quality attributes (e.g. tenderness, flavour, juiciness); potentially intramuscular fat content

Outcomes reported

The study assessed whether extending the grazing period of lambs on a low-input, multispecies sward affected the nutritional composition and sensory attributes of the resulting meat. Key outcomes likely included fatty acid profiles, mineral content, and consumer or trained panel sensory evaluations.

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