20/10/2026
How does the duration of finishing on lucerne pasture affect the fatty acid and vitamin E content of lamb muscle.
This study examined how duration of lucerne pasture finishing affects lamb muscle composition 1. Romane lambs grazed for 0, 21, 42, or 63 days before slaughter .
Key Findings:
1. n-3 PUFA increased linearly with grazing duration, with 18:3 n-3 levels 4.92-fold higher after 63 days.
2. n-6/n-3 PUFA ratio decreased significantly with longer grazing.
3. CLA content increased 1.8-fold after 63 days of grazing.
4. Vitamin E content increased linearly, reaching 6.71-fold higher levels compared to grain-fed lambs.
5. Peroxidizability index remained stable, indicating no increased oxidation risk.
Conclusion:
Lucerne pasture finishing improved meat nutritional quality from 21 days onward, with benefits increasing over time. The meat became nutritionally better balanced for human consumption without oxidation risk.