The impact of supplementing lambs with algae on growth, meat traits and oxidative status
Data(s) |
01/10/2014
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Resumo |
The current study examined the effect of supplementing lambs with algae. Forty, three month old lambs were allocated to receive a control ration based on oats and lupins (n=20) or the control ration with DHA-Gold™ algae (~2% of the ration, n=20). These lambs came from dams previously fed a ration based on either silage (high in omega-3) or oats and cottonseed meal (OCSM: high in omega-6) at joining (dam nutrition, DN). Lamb performance, carcase weight and GR fat content were not affected by treatment diet (control vs algae) or DN (silage vs OSCM). Health claimable omega-3 fatty acids (EPA+DHA) were significantly greater in the LL of lambs fed algae (125±6mg/100g meat) compared to those not fed algae (43±6mg/100g meat) and this effect was mediated by DN. Supplementing with algae high in DHA provides a means of improving an aspect of the health status of lamb meat. |
Identificador | |
Idioma(s) |
eng |
Publicador |
Elsevier BV |
Relação |
http://dro.deakin.edu.au/eserv/DU:30070398/lewandowski-theimpactof-2014.pdf http://www.dx.doi.org/10.1016/j.meatsci.2014.05.016 http://www.ncbi.nlm.nih.gov/pubmed/24950082 |
Direitos |
2014, Elsevier BV |
Palavras-Chave | #Algae #Colour stability #Fatty acids #Growth #Lamb #Meat quality #Science & Technology #Life Sciences & Biomedicine #Food Science & Technology #STALL FINISHING DURATION #FATTY-ACIDS #CARCASS COMPOSITION #COLOR STABILITY #VITAMIN-E #ELECTRICAL-STIMULATION #LONGISSIMUS-THORACIS #SHEEP MEAT #SYSTEMS #PASTURE |
Tipo |
Journal Article |