INFLUENCE OF THE ANIMAL DIET ON THE FATTY -ACIDS OF MEAT LIPIDS - REVIEW

This review describes the most recent studies concerning the influence of animal diet has on the changes in meat fatty acid composition. Fat s from the diet constitute the greatest source of variation in the com position of fatty acids of meat lipids, especially in monogastric anim als. The results for each fatty acid are different. The possibility th at the manipulation of diet can affect the essential fatty acids of ch icken, rabbit and pig may provide a strategy of dietary intervention t o optimize the nutritional quality of meat. Although the presence of n on-essential fatty acids of meat lipids is independent of the dietary fatty acid, their concentration may be modified according to the amoun t of these fatty acids in the diet. However, the modification of meat fatty acid composition may provoke some problems related with meat sen sory quality. Recently, efforts have been made to reduce saturated fat ty acids, mainly palmitic acid, in meats by increasing the monounsatur ated fatty acid content without modification in meat sensory propertie s. In ruminants, the microorganisms in the rumen convert unsaturated f atty acids from animal diets into saturated fatty acids, and thus it i s more difficult to increase tissue lipid unsaturation in ruminants th rough dietary modification.