Production performance and meat quality of grazing lambs finished on red clover, lucerne or perennial ryegrass swards

By M. Fraser, M. Speijers, V. Theobald, A. Fychan, Raymond J. Jones. 2004

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Nutritional manipulation of the fatty acid composition of sheep meat: a review (2007, result): “By contrast, a number of studies have reported that sward type, including legumes, had little effect on the flavour of meat (Young et al. 1994; Vipond et al. 1995; Fraser et al. 2004).”
Nutritive value of forage legumes used for grazing and silage (2009, background): “Intake and production performance of grazing lambs finished on red clover or perennial ryegrass swards (Fraser et al., 2004) Pasture type† PRG RC Herbage intake (kg DM/day) 1.16 2.06 Lamb growth rate (g/day) 184 305 Days to slaughter 66 38 18:2 n–6 (g/100 g fatty acids)1 2.91 4.47 18:3 n–3 (g/100 g…”
Influence of different dietary forages on the fatty acid composition of rumen digesta as well as ruminant meat and milk (2008, background): “23 g/100 g total FA; Fraser et al., 2004) reached a relatively high value, as CLA c9t11 proportions in lamb muscle were reported to vary between 0.2 and 1 g/100 g of total FA in the review of Raes et al. (2004).”