For claiming meat as a source of n − 3 FA, food standards of Australia and New Zealand determined the minimum values for meat to be classified as a source of n − 3 FA (30 mg/135 g serve = 23 mg/100 g muscle), or a good source (60 mg/135 g serve = 46 mg/100 g muscle) of EPA + DHA (Ponnampalam et al., 2014b). Accordingly, meat from L10 can be considered as a source of n − 3 FA and that from L20 as a good source of n − 3 FA (Table 2).