Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage
Eric N Ponnampalam, Kym L Butler, Stephanie K Muir, Tim E Plozza, Matthew G Kerr, Wayne G Brown, Joe L Jacobs, Matthew I Knight
ANTIOXIDANTS | MDPI | Published : 2021
This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreas..View full abstract
Awarded by Victorian Department of Jobs, Precincts, and Regions
This research was funded by the Victorian Department of Jobs, Precincts, and Regions (grant number CMI 105393).