Fat modification of animal products for human consumption

Animals have fat and fatty acids in their products that typify the species. Differences among the farm species occur because of their nature of food, manner by which the gastrointestinal system handles dietary fat, extent of de novo fatty acid synthesis, and the contributions of feed and synthesis to fat in the final product. Lean has fat largely deposited late in production, and ability to either reduce content or alter constituent fatty acid is limited. Any increase in polyunsaturated fatty acids depends wholly on level in the feed, and poultry are at advantage to best effect these changes.