Formation of animal fats

Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis

“…These analyses show that the polyunsaturated fatty acids (PUFAS) in meat triglycerides are almost always confined to linoleic acid, except for that from ruminants, which also contain linolenic acid in lesser amounts. The PUFAS of meat triglycerides from ruminants are fairly constant at 3-4% of the total fatty acid content (Hilditch and Williams, 1964), and are influenced but little by the diet (Thomas et al, 1935;Shorland, 1952) unless the trans acids are taken into account (Shorland, 1955). On the other hand, the PUFAS (almost exclusively linoleic acid) of the meat triglycerides from nonruminants vary directly with the level in the diet.…”

Lipids in relation to rumen function

“…isovaleric and 2-methylbutyric acids) and of propionate, respectively, with acetic-acid units (for review see Shorland, 1955).…”