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

doi:10.1016/j.meatsci.2014.05.016

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 journal › Article › peer-review

78 Scopus citations

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 language	English
Pages (from-to)	135-141
Number of pages	7
Journal	Meat Science
Volume	98
Issue number	2
DOIs	https://doi.org/10.1016/j.meatsci.2014.05.016
State	Published - Oct 2014
Externally published	Yes

Keywords

Algae
Colour stability
Fatty acids
Growth
Lamb
Meat quality

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10.1016/j.meatsci.2014.05.016

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

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{\texttrademark} 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.",

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

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AU - Hopkins, D. L.

AU - Clayton, E. H.

AU - Lamb, T. A.

AU - Van de Ven, R. J.

AU - Refshauge, G.

AU - Kerr, M. J.

AU - Bailes, K.

AU - Lewandowski, P.

AU - Ponnampalam, E. N.

PY - 2014/10

Y1 - 2014/10

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AB - 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.

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KW - Meat quality

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

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Keywords

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