藻类
青贮饲料
棉籽粕
生物
动物科学
食品科学
棉籽
餐食
生物技术
植物
豆粕
生态学
原材料
作者
David L. Hopkins,Edward Clayton,T.A. Lamb,R.J. van de Ven,Gordon Refshauge,Matthew Kerr,Kristy L. Bailes,Paul Lewandowski,Eric N. Ponnampalam
出处
期刊:Meat Science
[Elsevier]
日期:2014-10-01
卷期号:98 (2): 135-141
被引量:89
标识
DOI:10.1016/j.meatsci.2014.05.016
摘要
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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