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

Research output: Contribution to journalArticle

50 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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