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

• Published in: Meat science Vol. 98; no. 2; pp. 135 - 141
• Main Authors: Hopkins, D.L., Clayton, E.H., Lamb, T.A., van de Ven, R.J., Refshauge, G., Kerr, M.J., Bailes, K., Lewandowski, P., Ponnampalam, E.N.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-10-2014
• Subjects: Algae; Animal Feed - analysis; Animals; Body Weight; Color; Colour stability; Diet - veterinary; Dietary Supplements; Fatty acids; Fatty Acids, Omega-3 - analysis; Food Quality; Growth; Lamb; Linear Models; Lipid Metabolism; Meat - analysis; Meat quality; Muscle, Skeletal - chemistry; Sheep, Domestic; Thiobarbituric Acid Reactive Substances - analysis; Colour stability; Growth; Fatty acids; Algae; Lamb; Meat quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.05.016

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.
•A DHA rich algae diet had no impact on growth, or carcase fatness of lambs.•DHA in the m. longissimus was significantly increased due to algae feeding.•Feeding DHA rich algae increased lipid oxidation.•Feeding DHA rich algae did not impact on meat colour stability.