Fat modification of animal products for human consumption

Animals have fat and fatty acids in their products that typify the species. Differences among the farm species occur because of their nature of food, manner by which the gastrointestinal system handles dietary fat, extent of de novo fatty acid synthesis, and the contributions of feed and synthesis to fat in the final product. Lean has fat largely deposited late in production, and ability to either reduce content or alter constituent fatty acid is limited. Any increase in polyunsaturated fatty acids depends wholly on level in the feed, and poultry are at advantage to best effect these changes. benefits from modifying the fat in animal products is less than certain. A reduction in total fat content solely permits the consumer improved ability to control body weight. Increasing the proportion of polyunsaturated fatty acids is costly while its advantage to well-being has not been resolved. On the contrary, many threats to product quality are known, particularly because of peroxidation. Perhaps broad increases in polyunsaturated levels in meat, milk and eggs for the public-at-large may be premature; however to accommodate niche markets specially products are well warranted.