Red meat from grass-fed animals, compared with concentrate-fed animals, contains increased concentrations of long-chain (LC) n-3 PUFA. However, the effects of red meat consumption from grass-fed animals on consumer blood concentrations of LC n-3 PUFA are unknown. The aim of the present study was to compare the effects on plasma and platelet LC n-3 PUFA status of consuming red meat produced from...

CRC for Sheep Industry Innovation, University of New England, Armidale, NSW 2351 Industry & Investment NSW, Trangie Agricultural Research Centre, Trangie, NSW 2823 Department of Agriculture and Food WA, South Perth, WA 6150 Department of Primary Industries, Werribee, Victoria 3030 Present address: Food and Nutritional Sciences, CSIRO, Werribee, Victoria 3030 Murdoch University, Perth, WA 6150 S...

Various science researches have shown that meat of ruminants has more desirable fatty acid composition and a ratio between ω-6 and ω-3 fatty acids (lower than 4.0) because of lower content of linoleic, and a higher content of ω-3 polyunsaturated fatty acids, especially linolenic fatty acid. The aim of the present study is to examine researches about feeding modulation of the fatty acid composit...

A selection of second cross lambs (18 to 24 kg, fat score 2 to 3), processed at a country abattoir, were subjected to either high voltage (HV) or low voltage (LV) electrical stimulation (ES) within 30 minutes of slaughter. Warner Bratzler (WB) shear force measurements were made on loin and leg muscles to investigate the effects of electrical stimulation on tenderness. Ultimate pH, meat colour a...

this study was carried out by using two hundred ewes (2-4 years old) as  pure breeding (zel × zel) and crossbreeding (chal × zel). in each treatment, 30 male and 30 female lambs were fattened in a feedlot experiment for three periods; 75, 100 and 125 days. at the end of each period, 10 lambs of each treatment were slaughter and carcasses analysis was down. the lean meat percentage and bone perc...