Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

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

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A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef (2010, background): “, animals that consume rations high in precursor lipids produce a meat product higher in the essential fatty acids [53,54].”
Crypthecodinium cohnii with emphasis on DHA production: a review (2009, neutral): “For instance, numerous animal feeding trials have been carried out using different species and breeds aiming at bringing the polyunsaturated fatty acid/saturated fatty acid (P/S) ratio of meat close to the recommended value (>0.7) (Raes et al. 2004).”
The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “directed at manipulating the fatty acid content of meat animals in order to increase n-3, essential fatty acids and conjugated linoleic acid (CLA) in animal fats (Enser et al., 1998; Raes et al., 2004; Scollan et al., 2006).”