Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat.

BACKGROUND Tannins intensively interact with rumen microbes, which is expected to have consequences for meat quality. RESULTS Silages prepared from birdsfoot trefoil (BT), sainfoin (SF), alfalfa (AF) or red clover (RC) were fed alone to 48 lambs. The SF contained five times more condensed tannins than BT, the other tanniferous plant. Growth and carcass… CONTINUE READING