The microbial community structure of bacteria, archaea and fungi is described in an Australian native grassland soil after more than 5 years exposure to different atmospheric CO2 concentrations ([CO2]) (ambient, +550 ppm) and temperatures (ambient, + 2°C) under different plant functional types (C3 and C4 grasses) and at two soil depths (0-5 cm and 5-10 cm). Archaeal community diversity was influenced by elevated [CO2], while under warming archaeal 16S rRNA gene copy numbers increased for C4 plant Themeda triandra and decreased for the C3 plant community (P < 0.05). Fungal community diversity resulted in three groups based upon elevated [CO2], elevated [CO2] plus warming and ambient [CO2]. Overall bacterial community diversity was influenced primarily by depth. Specific bacterial taxa changed in richness and relative abundance in response to climate change factors when assessed by a high-resolution 16S rRNA microarray (PhyloChip). Operational taxonomic unit signal intensities increased under elevated [CO2] for both Firmicutes and Bacteroidetes, and increased under warming for Actinobacteria and Alphaproteobacteria. For the interaction of elevated [CO2] and warming there were 103 significant operational taxonomic units (P < 0.01) representing 15 phyla and 30 classes. The majority of these operational taxonomic units increased in abundance for elevated [CO2] plus warming plots, while abundance declined in warmed or elevated [CO2] plots. Bacterial abundance (16S rRNA gene copy number) was significantly different for the interaction of elevated [CO2] and depth (P < 0.05) with decreased abundance under elevated [CO2] at 5-10 cm, and for Firmicutes under elevated [CO2] (P < 0.05). Bacteria, archaea and fungi in soil responded differently to elevated [CO2], warming and their interaction. Taxa identified as significantly climate-responsive could show differing trends in the direction of response ('+' or '-') under elevated CO2 or warming, which could then not be used to predict their interactive effects supporting the need to investigate interactive effects for climate change. The approach of focusing on specific taxonomic groups provides greater potential for understanding complex microbial community changes in ecosystems under climate change.

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The present study investigated the effect of a perennial lucerne and phalaris pasture, or annual pasture with lucerne hay and a range of supplements provided as pellets (700 g/day) on Vitamin E and fatty acid content of skeletal muscle and oxidative stability of lamb meat post-farm gate. Treatments were lambs grazing perennial pasture only (PP); lambs grazing annual pasture with lucerne hay and oat grain pellet supplement (AP); AP with cracked flaxseed (AP+FS); and AP with flaxmeal (AP+FM). After 7 weeks of feeding, lambs were slaughtered after an overnight fast. At 24 h post-slaughter, samples of muscle longissimus lumborum (LL) were collected for determination of fatty acid profile and antioxidant status, as measured by Vitamin E content. Samples were also collected for retail colour assessment of fresh meat at 24 h, 48 h, 72 h and 96 h of post-slaughter. Vitamin E content of the LL from lambs grazing PP was higher (5.9 v. 3.4 mg α-tocopherol/kg, P < 0.01) than that of lambs grazing other treatments. Long-chain n-3 and total n-3 fatty acid contents in the muscle were similar among treatment groups and adequate to claim as a source of n-3. Inclusion of oat grain at 245 g (AP) or at 175 g with flaxseed (AP+FS) or 175 g with flaxmeal (AP+FM) per day in the diet of lambs increased the linoleic acid content (P < 0.05) and the ratio of n-6 : n-3 (P < 0.007) in the LL, compared with lambs grazing PP. Oxidative stability of fresh meat evaluated by retail shelf life (retention of redness) and formation of lipid oxidative substance showed no differences among treatment groups and, as indicated by redness (a*-value) over a 96-h display, all values were within the range (>9.5) for quality meat over the time frame used in the present study. The results provided some evidence that inclusion of PP in the diets of lambs during dry seasons (late summer to autumn) is an effective tool of improving the Vitamin E content of muscle tissues at slaughter.

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Lipid oxidation of M. longissimus lumborum in fresh or vacuum packaged (aged) lamb meat stored at 3 °C for 0 or 4 weeks, respectively and displayed under refrigerated conditions for a further 4 days was assessed by measuring the concentration of malondialdehyde (MDA) in meat using the thiobarbituric acid reactive substances procedure. The effects of vitamin E, heme iron and polyunsaturated fatty acids (n-6 and n-3) on lipid oxidation were examined. Results showed a strong positive relationship between heme iron, n-6 and n-3 fatty acids and lipid oxidation when vitamin E was below 2.95 mg/kg muscle. When lipid oxidation was related to vitamin E concentration and the other three variables, respectively, any increase in heme iron or n-6 or n-3 fatty acids concentration did not influence lipid oxidation. Management of diet to elevate muscle vitamin E concentration above 3.45 mg/kg muscle is beneficial to maintain the level of lipid oxidation below 2.4 mg MDA/kg muscle in meat stored for up to 4 weeks. This demonstrates that vitamin E concentration in muscle has a greater influence on controlling lipid oxidation in muscle tissues than do heme iron or polyunsaturated fatty acids.