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™ 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.
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia. Electronic address: David.Hopkins@dpi.nsw.gov.au.
authors.forename: D L
authors.initials: DL
authors.lastname: Hopkins
authors.affiliation: NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Rd, PMB, Wagga Wagga, NSW 2650, Australia.
authors.forename: E H
authors.initials: EH
authors.lastname: Clayton
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
authors.forename: T A
authors.initials: TA
authors.lastname: Lamb
authors.affiliation: NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia.
authors.forename: R J
authors.initials: RJ
authors.lastname: van de Ven
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
authors.forename: G
authors.initials: G
authors.lastname: Refshauge
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
authors.forename: M J
authors.initials: MJ
authors.lastname: Kerr
authors.affiliation: NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Rd, PMB, Wagga Wagga, NSW 2650, Australia.
authors.forename: K
authors.initials: K
authors.lastname: Bailes
authors.affiliation: School of Medicine, Deakin University, 75 Pigdons Road, Waurn Ponds, VIC 3216, Australia.
authors.forename: P
authors.initials: P
authors.lastname: Lewandowski
authors.affiliation: Farming Systems Research, Department of Environment & Primary Industries, Werribee, VIC 3030, Australia.
authors.forename: E N
authors.initials: EN
authors.lastname: Ponnampalam
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D001835:Body Weight; D003116:Color; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D063427:Food Quality; D016014:Linear Models; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D034561:Sheep, Domestic; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D017392:Thiobarbituric Acid Reactive Substances
keywords: Algae; Colour stability; Fatty acids; Growth; Lamb; Meat quality