Vitamin E and fatty acid content of lamb meat from perennial pasture or annual pasture systems with supplements

Grants

Funding Acknowledgements

The financial support for undertaking the experimental study, slaughter of animals and the analytical work was provided by the Department of Primary Industries, Victoria, Australia. We thank Greg Seymour for his technical support in the preparation of the grazing plots, the management of animals in paddocks and daily feeding. The technical support provided by Matthew Kerr, Athula Natharampatta and Wayne Brown towards slaughter of lambs, muscle sample collection, shelf-life assessment and fatty acid analysis of meat was greatly appreciated. We also thank Tim Plozza, Department of Primary Industries, Victoria, for the analysis of Vitamin E in muscle tissues.