The impact of supplementing lambs with algae on growth, meat traits and oxidative status

Hopkins, David L.; Clayton, Edward; Lamb, T.A.; Ven, R.J. van de; Refshauge, Gordon; Kerr, Matthew; Bailes, Kristy L.; Lewandowski, Paul; Ponnampalam, Eric N.

doi:10.1016/j.meatsci.2014.05.016

Cited by 91 publications

(60 citation statements)

References 32 publications

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“…The proportion of C22:6n‐3 in the longissimus thoraci s muscle was highest ( P < 0.05) in cattle receiving the HMA diet and lowest in those receiving the Control diet, with those receiving LMA being intermediate (Table ). This range of values is comparable to other studies that have fed MA to sheep or cattle (Hopkins et al., ; Phelps et al ., ). The muscle from heifers fed the HMA diet also had the highest ( P < 0.05) proportion of C20:5n‐3, followed by LMA, with those receiving the Control diet the lowest.…”

Section: Resultssupporting

confidence: 89%

“…This ratio is similar to that reported by Hopkins et al . () and Phelps et al . (), but lower than that of Cooper et al .…”

Section: Resultsmentioning

confidence: 86%

“…Few studies have documented the impact of MA on carcase quality or performance of beef animals. The lack of an effect of treatment in the current study (Table ) is in agreement with studies that have fed MA to lambs (Cooper et al ., ; Hopkins et al ., ) or fish oil to cattle (Scollan et al ., ). In contrast, Díaz et al .…”

Section: Resultsmentioning

confidence: 99%

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Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

Rodriguez-Herrera

Khatri

Marsh

et al. 2017

Int J of Food Sci Tech

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Summary The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n‐3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets (n = 10 per treatment): Control (no MA), low MA (LMA; inclusion rate of 15 g kg−1) or high MA (HMA; inclusion rate of 30 g kg−1) for 95 days before slaughter. Heifers fed HMA had a higher (P < 0.05) content of C20:5n‐3: eicosapentaenoic acid (EPA) and C22:6n‐3: docosahexaenoic acid (DHA) in the longissimus thoracis muscle than those receiving the Control (mean values for EPA of 0.5, 0.92, 1.20 and DHA of 0.31, 0.89 and 1.05 % of total FA for Control, LMA and HMA, respectively), and a lower n‐3 to n‐6 ratio (2.9, 1.9 and 1.6 in Control, LMA and HMA, respectively; P < 0.001). Steaks from animals fed either of the MA diets had a marginally higher (P < 0.05) ‘seaweedy flavour’ that was positively correlated with muscle C22:6n‐3 concentration. Steaks from animals fed HMA were rated as being higher (P < 0.05) in tenderness and had a lower (P < 0.05) shear force than those from Control fed animals. It is concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with only a few effects on sensory quality.

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Section: Resultssupporting

confidence: 89%

“…This ratio is similar to that reported by Hopkins et al . () and Phelps et al . (), but lower than that of Cooper et al .…”

Section: Resultsmentioning

confidence: 86%

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Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

Rodriguez-Herrera

Khatri

Marsh

et al. 2017

Int J of Food Sci Tech

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“…These authors stated that the C20:5 and C22:6 ω‐3 (docosahexaenoic acid) fatty acids reduced the lamb flavor and tended to increase the fish flavor, but these components are not a viable approach for supplementing lambs at pasture. In recent years, a number of studies have used algae as a supplement in lamb diets to increase muscle omega‐3 fatty acid content (Cooper and others ; Hopkins and others ; Ponnampalam and others ). The concentration of health‐claimable omega‐3 eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA) increased to more than 115 mg/135 g serving in lamb muscle when algae high in long‐chain omega‐3 content was added at 1.8% of intake as a supplement to low‐quality ryegrass (Ponnampalam and others ).…”

Section: Pasture and Supplement As A Source Of Fatty Acidsmentioning

confidence: 99%

The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs

Brito

Ponnampalam

Hopkins

2016

Comp Rev Food Sci Food Safe

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This review aims to summarize the relevant published information about the effects of extensive feeding systems on the carcass and meat quality characteristics of lambs. Lambs finished in a feedlot or with supplementation under extensive systems exhibit faster growth rates, achieve target weights quicker, and produce heavier carcass weights when compared to grazing lambs. However, the literature also shows that finishing lambs on high-quality pasture can produce satisfactory growth rates without compromising carcass and meat quality traits. Lately, the consumer demand for products perceived as "healthy" and that are produced where animal welfare is optimal under systems which do not impact negatively on the environment, has heightened the interest in lamb production under extensive systems. Lambs raised on pasture can meet many of these specifications. Also, lambs fed higher quality green pasture can produce meat with greater amounts of health-claimable omega-3 fatty acids such as eicosapentaenoic acid plus docosahexaenoic acid than feeding systems based on feedlot pellets, grain, or dry pasture/straw. It is apparent that in some previous published research, the number of animals allocated for each treatment, and the lack of replicates, makes it difficult to formulate a correct understanding of the effect of forages on lamb carcass and meat quality. Future research should concentrate on the effect of legume, improved pasture, and specialized forage finishing systems on growth rate, carcass traits, and nutritional value of meat using well-designed experiments with an adequate number of lambs and appropriate paddock replicates per treatment.

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“…The effects of these natural supplements have been documented on the immune system (3)(4)(5), gut health (6), and overall growth rate (3,7) in a number of species. Evidence also exists that certain algae preparations can increase omega-3 fatty acids in meat (8), milk (9), and eggs (10), which has implications for human health. Research also suggests that algae may positively impact metabolism and reduce lipid concentrations in animal models (10,11).…”

Section: Introductionmentioning

confidence: 99%

Influence of supplementing diet with microalgae (Schizochytrium limacinum)on growth and metabolism in lambs during the summer

Sucu¹,

Udum²,

Güneş³

et al. 2017

Turk J Vet Anim Sci

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The impact of supplementing lambs with algae on growth, meat traits and oxidative status

Cited by 91 publications

References 32 publications

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs

Influence of supplementing diet with microalgae (Schizochytrium limacinum)on growth and metabolism in lambs during the summer

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