3. Results and discussion
3.1. Prediction of chemical composition and meat quality attributes
Table 1 summarises the ranges,means, standard deviations (SD) and
coefficients of variation (CV) of meat chemical composition and quality
characteristics. The values found were similar to those indicated by
Juárez et al. (2011) and Mapiye et al. (2013) in omega-3 enhanced
beef. The CV was lowest for water (1.7%) and highest for intramuscular