Meat fatty acid composition is influenced by genetic factors, although to a lower extent than
dietary factors. The species is the major source of variation in fatty acid composition with …

Epicardial fat is a relatively neglected component of the heart. The purpose of this review
was to examine the anatomic and biochemical data on epicardial fat; to examine the …

Background The molecular events associated with regulation of milk fat synthesis in the
bovine mammary gland remain largely unknown. Our objective was to study mammary …

Introduction• Fat depots around the heart and vasculature‐Definitions‐Epicardial adipose
tissue‐Perivascular adipose tissue‐Pericardial adipose tissue• Physiological function of …

Epicardial fat is the visceral fat depot of heart. It is a metabolically active organ with
anatomical and functional contiguity to the myocardium. A dichotomous role has been …

Objective Epicardial adipose tissue (EAT) is a part of visceral fat deposited around the heart
between the pericardium and myocardium along the distribution of coronary arteries. EAT …

The effect of feeding n-3 PUFA on the fatty acid composition of muscle, adipose tissue and
liver of lambs was investigated. Groups of eight ram lambs per breed, Suffolk× Lleyn (24kg …

A reduced protein diet (RPD) is known to increase the level of intramuscular lipid in pig meat
with a smaller effect on the amount of subcutaneous adipose tissue. This might be due to …

This chapter reviews the biology of conjugated linoleic acids (CLA) related to lipid
metabolism in ruminants. It also reviews the origin of the different CLA isomers in ruminant …

Feeding sheep concentrate-based diets increases the oleic acid content of their tissues,
whereas the cis-9, trans-11 conjugated linoleic acid (CLA) content is increased by feeding …