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Lookup NU author(s): Gillian Butler
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).
Milk, meat and eggs tend not to be regarded as an important source of PUFA. They are disproportionally high in SFA compared with their PUFA content, especially those from cattle and sheep, since their rumen microbes are responsible for the loss of over 90% of PUFA intake by livestock. This need not necessarily be the case since the relative proportion of PUFA in these foods is dictated by livestock management, especially feeding, and this can be manipulated to boost their content of crucial long-chain n-3 fatty acids and conjugated linoleic fatty acids. The present paper considers the fatty acid composition in animal-derived foods and how these can be manipulated to be more conducive for consumers' health. The importance of recognising the effect of livestock production systems on fat composition is also highlighted along with the fact that we may have to compromise between intensive, high levels of production and this particular aspect of food quality.
Author(s): Butler G
Publication type: Conference Proceedings (inc. Abstract)
Publication status: Published
Conference Name: The Nutrition Society Scottish Section meeting: Polyunsaturated fatty acid mediators: implications for human health
Year of Conference: 2014
Print publication date: 01/02/2014
Online publication date: 05/12/2013
Date deposited: 10/10/2014
Publisher: Cambridge University Press
Library holdings: Search Newcastle University Library for this item
Series Title: Proceedings of the Nutrition Society