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Spirulina supplementation, sire breed, sex and basal diet effects on lamb intramuscular fat percentage and fat melting points


Holman, BWB and Flakemore, AR and Kashani, A and Malau-Aduli, AEO, Spirulina supplementation, sire breed, sex and basal diet effects on lamb intramuscular fat percentage and fat melting points, International Journal of Veterinary Medicine, 2014 Article 263951. ISSN 2328-8752 (2014) [Refereed Article]


Copyright Statement

Licensed under Creative Commons Attribution 3.0 Unported (CC BY 3.0)

Official URL: 263951

DOI: doi:10.5171/2014.263951


The effects of Spirulina supplementation, sire breed, sex and basal diet on intramuscular fat percentage (IMF) and fat melting point (FMP) in crossbred and purebred Merino lambs were investigated. Over two consecutive years, a total of 48 lambs was randomly allocated into feeding trials that utilised either ryegrass or Lucerne hay basal diets. Each treatment group had 8 lambs balanced by sire breed (Black Suffolk, Dorset, Merino, White Suffolk), sex (ewes, wethers), and Spirulina supplementation level (CONTROL - unsupplemented, LOW - 50ml, MEDIUM – 100ml, and HIGH – 200ml). Each feeding trial lasted for 9-weeks after 21 days of adjustment. Post-slaughter, IMF content of the Longissimus dorsi et lumborum muscle was determined using solvent extraction and FMP measured using the ‘slip-point’ method. Spirulina supplementation level influenced both IMF content and FMP in which MEDIUM Spirulina supplementation led to a decrease in IMF (1.98%) and FMP (42.97°C) compared to 3.18% and 44.44°C, respectively, in the LOW supplementation treatment group. Sire breed was a significant source of variation in FMP as purebred Merinos had the highest (45.63°C) and Black Suffolk crossbreds the lowest (41.53°C). Ewe lambs had higher IMF than wether lambs (2.52 vs 2.12%). Lambs on the ryegrass basal diet had lower IMF and FMP than their counterparts on Lucerne. Significant interactions between sire breed and supplementation level suggest a variety of nutritional management combinations that prime lamb producers can utilise to optimise meat quality for increasingly health-conscious consumers.

Item Details

Item Type:Refereed Article
Keywords:Arthrospira platensis, Spirulina, meat quality, dual-purpose sheep
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Animal production
Research Field:Animal reproduction and breeding
Objective Division:Animal Production and Animal Primary Products
Objective Group:Livestock raising
Objective Field:Sheep for meat
UTAS Author:Flakemore, AR (Mr Aaron Flakemore)
UTAS Author:Kashani, A (Mr Arash Kashani)
UTAS Author:Malau-Aduli, AEO (Associate Professor Aduli Malau-Aduli)
ID Code:93080
Year Published:2014
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2014-07-10
Last Modified:2015-03-30
Downloads:314 View Download Statistics

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