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Title: Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems
Contributor(s): Ponnampalam, Eric N (author); Butler, Kym L (author); Jacob, Robin H (author); Pethick, David W (author); Ball, Alexander (author); Hocking Edwards, Janelle E (author); Geesink, Geert  (author); Hopkins, David (author)
Publication Date: 2014
Open Access: Yes
DOI: 10.1016/j.meatsci.2013.04.007Open Access Link
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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.
Publication Type: Journal Article
Source of Publication: Meat Science, 96(2), p. 1104-1110
Publisher: Elsevier BV
Place of Publication: Netherlands
ISSN: 0309-1740
Field of Research (FOR): 070204 Animal Nutrition
070201 Animal Breeding
Socio-Economic Objective (SEO): 970106 Expanding Knowledge in the Biological Sciences
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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Appears in Collections:Journal Article
School of Environmental and Rural Science

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