Meat from all lambs in the present experiment delivered more than 30 mg of health claimable n−3 fatty acid per standard serve of lamb (135 g portion), which is considered the cut-off point to claim lamb as a source of n−3 (Williams, 2007). Through inclusion of 1.8% algae in the Basal annual pasture hay diet, the EPA + DHA levels were elevated in the muscle tissues to more than 115 mg/135 g serve. The latter confirms the recent findings reported by others (Hopkins et al., 2014)
that EPA + DHA concentration was increased more than two fold, when 3-month old weaned lambs were supplemented with 2% algae in a grain based concentrate diet. The EPA + DHA concentration was reduced when flax was added to algae (FlaxAlgae), but was still high at 90 mg/135 g serve.