ArticleFoods (Basel, Switzerland)2021
Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 12 citations in OpenAlex.
- Effect of Dietary Supplementation ofAnimals : an open access journal from MDPI · 2025Article
- Sugar Kelp (Foods (Basel, Switzerland) · 2023Article
- Effects of Extending Milk Replacer Feeding during the Fattening Period on the Behaviour and Welfare of Lambs: A Preliminary Study.Animals : an open access journal from MDPI · 2022Article
- Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex.Foods (Basel, Switzerland) · 2022Article
- Effects of Replacing Alfalfa Hay With Native Grass Hay in Pelleted Total Mixed Ration on Physicochemical Parameters, Fatty Acid Profile, and Rumen Microbiota in Lamb.Frontiers in microbiology · 2022Article
- Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.Foods (Basel, Switzerland) · 2021Article
- Article
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to assess the effects of supplementing lambs with competent reticular groove reflex (RGR) with marine algae as a source of omega-3 fatty acids on growth performance, carcass traits, and meat quality characteristics. Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent RGR, the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed. Lambs in the second and third groups had competent RGR. There were not any negative effects on performance, carcass or meat quality parameters with algae supplementation. However, the results of the oxidative stability parameters were not conclusive. Ageing for 6 days improved meat tenderness and color, and increased lipid oxidation. In conclusion, algae meal inclusion in the diet of fattening lambs with competent RGR has no detrimental effects on animal performance, carcass traits or meat quality characteristics.
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