The nutritional value is an important contributor to the overall quality of meat. Consumers are increasingly aware of the relationships between diet, health and well-being resulting in choices of foods which are healthier and more nutritious (Hocquette et al., 2012a and Verbeke et al., 2010). Intramuscular fat level and fatty acid composition, along with the biological value of the protein, trace elements and vitamins, are key factors contributing to nutritional value (Wyness, 2013). Considerable attention has been