Meat fatty acid composition as affected by fatness and genetic factors: a review

By S. Smet, K. Raes, D. Demeyer. 2004

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Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: a review. (2009, background): “De Smet et al. (2004), in a review of how meat fatty acid composition was affected by fatness and genetic factors, observed that information on enzyme activities and expression of genes involved in fatty acid synthesis andmetabolismwas too limited to explain between animal variation in fatty acid co”
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef (2010, background): “Regardless of the genetic makeup, gender, age, species or geographic location, direct contrasts between grass and grain rations consistently demonstrate significant differences in the overall fatty acid profile and antioxidant content found in the lipid depots and body tissues [22-24].”
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “Nevertheless, as concluded by De Smet et al. (2004), even though breed differences are generally small they do reflect differences in underlying gene expression or enzymes involved in fatty acid synthesis (as discussed above), and therefore warrant consideration.”