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The effects of fatty acids on the nutritional value and eating quality of lamb

This reports the results of two studies which investigated the effects of manipulating the fatty acids in the diet of lambs to improve the fatty acid content of the meat.

Year of Publication2009

Lamb is one of the ‘red’ meats which may be considered too high in saturated fat for an optimal human diet. The studies described here concluded that improving the fatty acid content of lamb to assist the human diet can be achieved by altering the fatty acid sources in the diets of lambs. However, the flavour and shelf-life of the meat can be adversely affected by the different fatty acid sources.

This item is categorised as follows

• Subject Collection > Livestock & dairy
• Subject Collection > Food & drink > Food & health
• Subject Collection > Livestock & dairy > Sheep production
• Subject Collection > Food & drink > Meat & processed meats

Additional keywords/tags

lamb nutritionsheep nutritionhuman healthhuman nutrition