There is considerable interest in altering the fatty acid composition of milk with the overall aim of improving the longterm health of consumers. Important targets include reducing the amounts of medium-chain saturated fatty acids, enhancing cis-9 18:1 to reduce cardiovascular risk, as well as increasing concentrations of trans-11 18:1 and cis-9, trans-11 18:2 which have been shown to exert ant...

This article provides an overview of fatty acids in meat, their variation among animal species, and the roles as flavor precursors. Animal fat mostly consists triglycerides phospholipids. Fats from ruminant (cattle, sheep, goats) monogastric (pigs horses) animals have similar with more saturated monounsaturated than polyunsaturated acids. In animals, muscle reflect composition diets, whereas ar...