Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage - Eric N. Ponnampalam, Kym L. Butler, Stephanie K. Muir, Tim E. Plo

This study investigated the impact of feeding pelleted diets containing camelina hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The CAMP diet altered key fatty acids in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments.  These results emphasise the importance of vitamin E concentration in meat stored for extended periods to maintain desirable meat colour and avoid off-flavour development of the cooked meat.

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