The impact of supplementing lambs with algae on growth, meat traits and oxidative status

D. L. Hopkins, E. H. Clayton, T. A. Lamb, R. J. Van de Ven, G. Refshauge, M. J. Kerr, K. Bailes, P. Lewandowski, E. N. Ponnampalam

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    75 Citations (Scopus)

    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 ± 6. mg/100. g meat) compared to those not fed algae (43 ± 6. mg/100. g 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.

    Original languageEnglish
    Pages (from-to)135-141
    Number of pages7
    JournalMeat Science
    Volume98
    Issue number2
    Early online date29 May 2014
    DOIs
    Publication statusPublished - Oct 2014

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