Animal Fat Composition and Modification

John A. Marchello

    Research output: Chapter in Book/Report/Conference proceedingChapter

    2 Scopus citations

    Abstract

    This chapter discusses the classification of lipids, with detailed information concerning fatty acids, their structures, and nomenclature, found in meat animals. A short discussion is presented regarding the analytical procedures that are presently utilized for fatty acid analysis of various meat animal tissues. Advanced technology has helped the analytical analysis immensely. Detailed information is presented regarding differences in fatty acid composition by species (ruminants versus nonruminants), breeds, sex, diets, and environmental factors. Furthermore, a comparison of milk and butter fatty acid composition is discussed; however, 90% of the milk consumed is produced by cattle with the remaining predominantly produced by other ruminants species (goats, sheep, buffalo). Detailed information is provided regarding procedures that may be incorporated to change the fatty acid composition of meat animal lipid depots, ranging from 10% to 40%. Some discussion is provided with regard to the health benefits that may occur from changing the composition of lipids in meat animals.

    Original languageEnglish (US)
    Title of host publicationFunctional Dietary Lipids
    Subtitle of host publicationFood Formulation, Consumer Issues and Innovation for Health
    PublisherElsevier Inc.
    Pages47-67
    Number of pages21
    ISBN (Electronic)9781782422570
    ISBN (Print)9781782422471
    DOIs
    StatePublished - 2016

    Keywords

    • Classification of lipids
    • Fatty acids
    • Health benefits
    • Modifying fatty acids
    • Species fatty acids

    ASJC Scopus subject areas

    • Engineering(all)
    • Agricultural and Biological Sciences(all)

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