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The impact of supplementing lambs with algae on growth, meat traits and oxidative status

D L Hopkins1, E H Clayton2, T A Lamb1

  • 1NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.

Meat Science
|June 21, 2014
PubMed

Keywords:
AlgaeColour stabilityFatty acidsGrowthLambMeat quality

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