Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

E.N. Ponnampalam; K.L. Butler; R.H. Jacob; D.W. Pethick; A.J. Ball; J.E. Hocking Edwards; G. Geesink; D.L. Hopkins

doi:10.1016/j.meatsci.2013.04.007

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Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

Journal article

Open access

Peer reviewed

Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

E.N. Ponnampalam, K.L. Butler, R.H. Jacob, D.W. Pethick, A.J. Ball, J.E. Hocking Edwards, G. Geesink and D.L. Hopkins

Meat Science, Vol.96(2), pp.1104-1110

2014

DOI: https://doi.org/10.1016/j.meatsci.2013.04.007

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Abstract

The variation in levels of the health claimable long chain omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3) plus docosahexaenoic acid (DHA, 22:6n-3) across production regions of Australia was studied in 5726 lambs over 3 years completed in 87 slaughter groups. The median level of EPA plus DHA differed dramatically between locations and sometimes between slaughters from the same location. The ratio of EPA plus DHA from lambs with high values (97.5% quantile) to lambs with low values (2.5% quantile) also differed dramatically between locations, and between slaughters from the same location. Consistency between years, at a location, was less for the high to low value ratio of EPA plus DHA than for the median value of EPA plus DHA. To consistently obtain high levels of omega-3 fatty acids in Australian lamb, there must be a focus on lamb finishing diets which are likely to need a supply of α-linolenic acid (18:3n-3), the precursor for EPA and DHA.

Details

Title: Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems
Authors/Creators: E.N. Ponnampalam (Author/Creator) - Poultry CRC
K.L. Butler (Author/Creator) - Biometrics Group, Department of Primary Industries, Werribee, Vic. 3030, Australia
R.H. Jacob (Author/Creator) - Department of Agriculture and Food 3 Baron-Hay Court South Perth WA 6151 Australia
D.W. Pethick (Author/Creator) - Murdoch University
A.J. Ball (Author/Creator) - University of New England
J.E. Hocking Edwards (Author/Creator)
G. Geesink (Author/Creator) - University of New England
D.L. Hopkins (Author/Creator) - New South Wales Department of Primary Industries
Publication Details: Meat Science, Vol.96(2), pp.1104-1110
Publisher: Elsevier BV
Identifiers: 991005545450007891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences