Genetic and environmental factors influencing the levels of EPA plus DHA in lamb meat in a study encompassing most sires and finishing systems in Australia
Kitessa, S.M., Ponnampalam, E.N., Butler, K.L., Young, P., Smith, G., Harvey, M., Jacob, R., Pearce, K., Williams, A.J., Boyce, M., Pethick, D.W., Hopkins, D.L., Withers, R. and Geesink, G. (2010) Genetic and environmental factors influencing the levels of EPA plus DHA in lamb meat in a study encompassing most sires and finishing systems in Australia. In: 28th Australian Society of Animal Production (ASAP) Biennial Conference, 11 - 15 July, Armidale, NSW, Australia.
The fatty acid composition of lamb can differ with feeding system, breed type, genotype, age of animal, sex and muscle type (Wood and Enser, 1997) but these effects are poorly defined given that most experiments are based on small numbers of animals. This study investigated environmental and genetic variation for the health claimable long chain omega-3 fatty acids (eicosapentaenoic acid, EPA and docosahexaenoic acid, DHA) content of lamb under Australian management systems.
|Publication Type:||Conference Item|
|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
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