Ponnampalam, EN, Dunshea, FR orcid.org/0000-0003-3998-1240 and Warner, RD (2020) Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate. Meat Science, 170. 108235. ISSN 0309-1740
Abstract
This study investigated the effect of low energy (LE) and high energy (HE) diets fed to Crossbred and Merino sheep on carcass weight, meat nutritional value (essential fatty acids) and preservative (shelf life) aspects. Animals were slaughtered after seven weeks of feeding and the longissimus lumborum (LL) and rectus femoris (RF) muscles collected for measurement of fatty acid concentration and retail colour. Liveweight and carcass weight at slaughter were not affected by dietary treatments. Adding lucerne hay as an ingredient to LE diet increased (P < .001) omega-3 fatty acids concentrations and lowered (P < .001) the omega-6: omega-3 ratio in meat. The redness of meat for LL and RF muscles at simulated retail display was higher (P < .05) for lambs fed LE than lambs fed HE diet. Results indicate that adding lucerne hay as an ingredient in ruminant diets has potential for maintaining liveweight (wellbeing) of animals as well as nutritional value and preservative aspects of meat.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | Crown Copyright © 2020 Published by Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Meat Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Ruminant animal production; Drought; Pasture availability; Supplementary feeding; Meat integrity |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 19 Aug 2022 13:15 |
Last Modified: | 25 Jun 2023 23:04 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.meatsci.2020.108235 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:190177 |