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Building Health Attributes Into a Premium Lamb Meat Product
49 pages
Published: 30 Aug 2011
Author(s): Burnett, Viv , Ponnampalam , Dr Eric , Norng, Sorn
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This RIRDC report provides information for primary producers on lamb finishing systems to achieve enhanced omega 3 levels and Vitamin E content in lamb meat. The report is important because Australian lamb producers need to produce higher value lamb products in order to compete in export markets and to maintain or improve profitability in the domestic market.
The report is targeted at primary producers who finish lambs to domestic and export market specifications. The report also has relevance for sheep producers because it provides information on the importance of perennial forages for sheep production throughout the year.
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