Meat has been criticised in the past for its high content of saturated fatty acids, which are
damaging to health. Modification of animal diets can allow beneficial unsaturated fatty acids …

Dietary intake of unsaturated fatty acids (UFA) has been shown to reduce the risk of
cardiovascular disease (CVD) and possibly the incidence of some cancers, asthma and …

The declining consumption of ruminant products has been partly associated with their high
proportion (but not necessarily content) of saturated fatty acids. Recent studies have focused …

Inspired by the health conscious consumer, several studies in meat producing domesticated
animals have been completed that have aimed at increasing the polyunsaturated fatty acid …

In ruminants, extensive ruminal biohydrogenation of unsaturated fatty acids (FA) results in
numerous cis and trans isomers of 18: 1 and of conjugated and non-conjugated 18: 2, the …

There is increasing evidence to indicate that nutrition is an important factor involved in the
onset and development of several chronic human diseases including cancer, cardiovascular …

Interest in meat fatty acid composition stems mainly from the need to find ways to produce
healthier meat, ie with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a …

Consumers are increasingly becoming more aware of the relationships between diet and
health. The functional–food components of beef and milk fat include ω–3 polyunsaturated …

Simple Summary The fatty acid composition of milk fat plays a crucial role in determining the
nutritional quality of milk because particular fatty acids can have positive or negative …

There is continued interest from researchers, health professionals and the general public in
the potential health benefits of omega-3 fatty acids. Several theories link the consumption of …