The current study demonstrates that EPA + DHA content can be increased two fold in lamb meat by supplementing 1.8% algae in a roughage based diet. Increased EPA + DHA content in the muscle significantly increased lipid oxidation of meat (TBARS) at 4 day retail display. Neither the increase in muscle EPA + DHA concentration nor the enhanced lipid
oxidation with algae supplementation affected retail colour stability as assessed by meat redness (a*-value) or brownness formation (R630/R580). Multiple regression analyses show that muscle vitamin E played a major role in maintaining colour stability at 4 day retail display than did long chain n−3 fatty acid or formation of lipid oxidative substances (TBARS).