2 PARTS OF FAT - A REVIEW

The submitted paper gives an overview about the different demands on f at content and fatty acid composition of carcass, meat and various mus cles. An extended consumption of fat can lead to healthy risks. On the other hand fat is an carrier of essential fatty acids, fat soluble vi tamins as well as an important component for eating quality. Furthermo re ?here are special demands of meat processing for limits in polyunsa turated fatty acids contents. With breeding, feeding, keeping and biot echnology it is possible to change the fat content and composition. Me asures of breeding are lengthly but successful in all kinds of animals . Breeding measures are simplier to modify the fatty acid composition in monogastrics than in ruminants. important is the increasing of n - 3 fatty acids content in meat. The aim to reply a further decrease of intramuscular fat content is undisputed.