Journal article

The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat

Surinder S Chauhan, Frank R Dunshea, Tim E Plozza, David L Hopkins, Eric N Ponnampalam

Animals | MDPI | Published : 2020


The impact of antioxidant supplementation and short-term heat stress on lamb body weight gain, meat nutritional profile and functionality (storage stability of lipids and colour) of lamb meat was investigated. A total of 48 crossbred ((Merino × Border Leicester) × Dorset) lambs (42 ± 2 kg body weight, 7 mo age) were randomly allocated to three dietary treatments (n = 16) by liveweight (LW) that differed in dosage of vitamin E and selenium (Se) in the diet. Vitamin E and Se levels in the control (CON), moderate (MOD) and supranutritional (SUP) dietary treatments were 28, 130 and 228 mg/kg DM as α-tocopherol acetate and 0.16, 0.66 and 1.16 mg Se as SelPlex™/kg DM, respectively. After four week..

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Funding Acknowledgements

This research was funded by Agriculture Victoria Research, Department of Jobs, Precincts and Regions (Formerly Department of Primary Industries, Victoria), The University of Melbourne and Australian Meat Processor Corporation. The authors would like to thank Agriculture Victoria Research staff Matthew Kerr and Wayne Brown for their assistance in lamb slaughter, muscle sample collection and measurements of the lipid oxidation and retail colour of meat.