Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights

E.N. Ponnampalam; K.L. Butler; K.L. Pearce; S.I. Mortimer; D.W. Pethick; A.J. Ball; D.L. Hopkins

doi:10.1016/j.meatsci.2012.11.039

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Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights

Journal article

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Peer reviewed

Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights

E.N. Ponnampalam, K.L. Butler, K.L. Pearce, S.I. Mortimer, D.W. Pethick, A.J. Ball and D.L. Hopkins

Meat Science, Vol.96(2, Part B), pp.1095-1103

2014

DOI: https://doi.org/10.1016/j.meatsci.2012.11.039

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Abstract

The sources of variation of health claimable omega-3 polyunsaturated fatty acids (eicosapentaenoic acid, EPA + docosahexaenoic acid, DHA) in 2000 Australian lambs were investigated using 98 sires (Merino, maternal or terminal breeds) that were mated to about 5000 Merino or crossbred (Border Leicester × Merino) ewes. Pasture was supplemented with feedlot pellets, grains or hay as necessary, when the availability of quality green pasture was limited. Lambs were grown at 8 sites across Australia and when slaughtered the longissimus lumborum muscle was collected. Site and kills within sites were the major sources of variation for health claimable fatty acids. These environmental effects are likely to be driven by dietary background. The sire variance differed from about one twentieth to a half of the residual lamb within dam variation, depending on site and kill. This is the first comprehensive study to investigate on-farm sources of variation of long chain omega-3 polyunsaturated fatty acid content of lamb meat.

Details

Title: Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights
Authors/Creators: E.N. Ponnampalam (Author/Creator) - Poultry CRC
K.L. Butler (Author/Creator) - Biometrics Group, Department of Primary Industries, Werribee, Vic. 3030, Australia
K.L. Pearce (Author/Creator) - Poultry CRC
S.I. Mortimer (Author/Creator) - Poultry CRC
D.W. Pethick (Author/Creator) - Poultry CRC
A.J. Ball (Author/Creator) - Poultry CRC
D.L. Hopkins (Author/Creator) - Poultry CRC
Publication Details: Meat Science, Vol.96(2, Part B), pp.1095-1103
Publisher: Elsevier BV
Identifiers: 991005545438107891
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