Only a significant main effect for colour (redness) at day 4 of retail
display was found between lambs fed algae based (average of Algae &
FlaxAlgae) versus without algae based (average of Basal & Flax) diets.
Further analysis by single and multiple regression analysis showed
that among all three variables tested (EPA + DHA as long chain PUFA,
vitamin E and TBARS at day 4 of display; Table 3) vitamin E was the
major factor affecting the retail colour at 4 days display time. This indicates that when long chain n−3 fatty acid (eg, EPA or DHA) concentrations are increased in muscles through feeding systems to significant
amounts that are more than double the amount found in lambs
(meat) grazing a typical pasture diet, the vitamin E in the tissue systems
of live animals will need to be managed to protect these fatty acids from
oxidation. If green pasture is not available, quality Lucerne hay might be
an option to elevate the vitamin E concentration of meat, when PUFA's
are enriched in meat. The results from the present study also show
that the increase in TBARS during storage due to lipid oxidation did
not affect the retail display colour of fresh meat over the 4 day display
period.