| Literature DB >> 24950082 |
D L Hopkins1, E H Clayton2, T A Lamb3, R J van de Ven4, G Refshauge3, M J Kerr3, K Bailes2, P Lewandowski5, E N Ponnampalam6.
Abstract
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. CrownEntities:
Keywords: Algae; Colour stability; Fatty acids; Growth; Lamb; Meat quality
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Year: 2014 PMID： 24950082 DOI： 10.1016/j.meatsci.2014.05.016
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209