Skip to main content

Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
Currently Skimming:

Commentary: E.C. Naber
Pages 240-244

The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.


From page 240...
... However, considerably more and better data are required in order to more precisely establish the level of consumption of animal food products and of the nutrient contribution of these foods to the diets of various population segments. Some evidence exists that the reduction of dietary saturated fat and cholesterol with replacement by dietary polyunsaturated fat reduces blood levels of cholesterol and may reduce certain forms of cardiovascular disease.
Read the entire page →
From page 241...
... As a result, the best management tool available to reduce fat content of the ruminant carcass is to feed the ration that produces the most economical weight gains but to market the animals at reduced body weights. Extremes in environmental temperature tend to promote fat deposition when a high plane of nutrition is provided.
Read the entire page →
From page 242...
... For the pig, limited feeding during the finishing period to reduce energy consumption appears to reduce carcass fat content without adverse effects on gain in body weight. It has generally been believed that the eating quality of meat animal products is related to their fat content.
Read the entire page →
From page 243...
... As might be expected, these increases in unsaturated fatty acids in tissue lipids reduce their stability and lower their melting points and result in storage and handling problems. Tissue lipid changes due to diet can be produced in the ruminant animal and hence in milk only if the dietary lipid is coated to prevent utilization in the rumen.
Read the entire page →

Key Terms

  • animal products
  • eating quality
  • human diet
  • reduce fat
  • reduce carcass

  • vegetable oils
  • carcass fat
  • fatty acid
  • body weight
  • body weights

  • skim milk
  • tissue lipids
  • ruminant body
  • principal effect
  • weight gains

  • moderate relationship
  • lipids reduce
  • milk components
  • following slaughter
  • saturated fat

  • dietary lipid
  • polyunsaturated fat
  • considerable latitude
  • alter fat
  • milk lipid

  • fat deposition
  • dairy cow
  • limited feeding
  • reduced body
  • carcass following


    • This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
    More information on Chapter Skim is available.