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Lamb fat composition: the good, the not so good and possibilities for the future

Dugan, M., López-Campos, O., Aalhus, J.L., Vahmani, P., Prieto, N., Juárez, M., McAllister, T., Stanford, K. Lamb fat composition: the good, the not so good and possibilities for the future. N’ewesletters Winter 2017.

Abstract

Research provides information that assists the industry in dealing with today’s problems (health issues). It also helps look forward and prepare the industry for future opportunities. Canada has a very limited grazing season plus high winter forage and feeding costs. In looking for future opportunities, the Canadian lamb industry may want to look more closely at the composition of lamb fat and practical, economical ways to reduce the trans 10 shift as identified in current research. Improving the nutrient profile of Canadian lamb may help build tomorrow’s consumer markets, human health benefits and sustainable returns for the lamb supply chain.

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