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Vitamin E and meat quality in lambs

A study of the effects of vitamin E levels in the diets of lambs on the shelf life of the meat.

Year of Publication2009

Extending the shelf life of lamb meat would be beneficial to consumers and retailers to avoid 'off ' flavours and pale coloured meat which consumers dislike. This study discovered that when lambs are fed grass silage as part of a mixed diet, supplementary vitamin E levels required for good meat quality are lower, and meat with a longer shelf life is produced .

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Additional keywords/tags

sheep feedingsheep nutritionlamb feedinglamb nutrition
Organisation Logo for Harper Adams University

Supporting the development of the national rural economy.

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This is a brief summary of an item in the OpenFields Library. This free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.