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Science 9 June 1967:
Vol. 156. no. 3780, pp. 1365 - 1366
DOI: 10.1126/science.156.3780.1365
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Articles

Saturation in Milk and Meat Fats

Stuart Patton 1 and Earl M. Kesler 1

1 Lipids Laboratory and Department of Dairy Science, Pennsylvania State University, University Park

Meat and milk products from ruminants (cows, goats, sheep, and beef animals) contribute 35 to 40 percent of the fat in the average American diet. Such fat is highly saturated, containing less than about 4 percent polyunsaturated fatty acids. The unsaturated plant lipids (fats) ordinarily consumed by the ruminant are hydrogenated (saturated) in the rumen. Transport and incorporation of this hydrogenated fat into meat and milk follows. Rumen hydrogenation does not take place until the fat is broken down to free fatty acids, thus establishing the fact that lipolysis is an essential feature of the process. Circumvention of this lipolysis may lead to more-unsaturated meat and milk fat.


THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES:
Kinetics of Ruminal Lipolysis of Triacylglycerol and Biohydrogenation of Long-Chain Fatty Acids: New Insights from Old Data.
P. J. Moate, R. C. Boston, T. C. Jenkins, and I. J. Lean (2008)
J Dairy Sci 91, 731-742
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Science. ISSN 0036-8075 (print), 1095-9203 (online)