Stellenbosch – Twee onlangse studies van die Universiteit Stellenbosch bied grondige wetenskaplike ondersteuning vir wat baie mense reeds weet: egte Karoo Lam wat op dié streek se natuurlike veld wei, het ʼn unieke Karoo-geur en meer voedingsvoordele as lammers wat in voerkrale afgerond is.
Die studies, onder leiding van Professor Phillip Strydom van die Departement Veekunde, het gekyk na hoe verskillende voedingstrategieë die voedingswaarde, geur en rakstabiliteit van lamsvleis beïnvloed. Die studies het gefokus op lammers wat op natuurlike Karoo-veld grootgemaak is, dié wat met graan-gebaseerde aanvullings gevoer is, en dié wat geheel en al in voerkrale afgerond is.
Van die belangrikste bevindings sluit in:
Gunstiger vetsuurprofiel: Lammers wat uitsluitlik op Karoo-veld gewei het, het ’n laer omega-6 tot omega-3 vetsuur verhouding gehad wat meer in lyn is met die aanbevole balans vir menslike gesondheid. In teenstelling hiermee het lammers uit voerkrale verhoogde vlakke van omega-6 getoon, wat met inflammasie in die liggaam geassosieer word.
Egte Karoo-geur bly behoue: Die kenmerkende veldgeur en -smaak van Karoo Lam was beduidend minder in lammers wat in voerkrale gehou was, vir selfs vir so min as 21 dae. Die ware Karoo geur het egter behoue gebly in lammers wat steeds toegang tot Karoo-veld gehad het en wie se dieet verantwoordelik aangevul is – veral wanneer hulle op ‘n lewendige gewig van meer as 40kg geslag is.
Beter kleurraklewe: Vleis van lammers wat op Karoo-veld gewei het of toegang daartoe gehad het, het beter kleurstabiliteit tydens raklewe getoon. Dit is as gevolg van natuurlike antioksidante wat in Karoo-plantegroei voorkom. Kleur is een van die eerste kwaliteitseienskappe wat die verbruiker beoordeel as vleissnitte gekies word.
Die samevattende resultate toon dus aan dat hoewel lammers byvoeding in die Karoo veld kan ontvang, dit steeds die unieke Karoo-identiteit sal behou, veral as die optimale slaggewig toegepas word.
Vir meer inligting of om die volledige navorsing aan te vra, kontak asseblief:
- Prof Phillip Strydom: pestrydom@sun.ac.za
- Charles Erasmus, Uitvoerende Bestuurder Karoo Lam Konsortium: info@karoomeatoforigin.com ; 066-3176593
- Christie Mocke, boer van Beaufort-Wes: 083-508 1819
Stellenbosch – Two new studies from Stellenbosch University offer strong scientific support for what many already know: authentic Karoo Lamb—raised on the region’s natural veld—offers superior flavour and nutritional benefits compared to feedlot-finished alternatives.
The studies, led by Professor Phillip Strydom from the Department of Animal Science, examined how different feeding strategies impact on meat quality, nutritional value, and flavour. The studies focused on Karoo lambs raised on natural veld, those supplemented with grain-based feeds, and those finished entirely in feedlots.
Key findings include:
Healthier fatty acid profile: Lambs raised entirely on the Karoo veld had a lower omega-6 to omega-3 fatty acid ratio—closer to the ideal balance recommended for human health. In contrast, feedlot lambs showed elevated omega-6 levels, which are associated with inflammation in the human body.
Authentic Karoo flavour preserved: The distinctive veld aroma and flavour of Karoo lamb were significantly reduced in lambs kept in feedlots, even for as little as 21 days. However, when lambs had continued access to Karoo veld and were supplemented responsibly—especially when slaughtered at 40 kg—the authentic flavour was retained.
Better colour shelf life: Meat from lambs that fed or had access to Karoo veld showed improved colour stability during shelf life, likely due to natural antioxidants found in Karoo vegetation. Colour is one of the first quality attributes that the consumer evaluates when selecting meat cuts.
It can be concluded that supplementary feeding during dry periods can be used responsibly but that preserving the Karoo Lamb identity depended on veld access and proper slaughter weight.
For more information or to request the full research summary, please contact:
- Prof Phillip Strydom: pestrydom@sun.ac.za
- Charles Erasmus, Executive Manager Karoo Lamb consortium: info@karoomeatoforigin.com ; 066-3176593
- Christie Mocke, farmer near Beaufort-Wes: 083-508 1819
Monday 30 June 2025
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