Background Over the last three decades, consumption of total and saturated fat has steadily
declined in Western diets as a proportion of calories intake. At the same time, omega (ω)-6 …

There is increasing evidence to indicate that nutrition is an important factor involved in the
onset and development of several chronic human diseases including cancer, cardiovascular …

To meet the energy requirements of high-yielding dairy cows, grains and fats have
increasingly been incorporated in ruminant diets. Moreover, lipid supplements have been …

Recent advances in chromatographic identification of CLA isomers, combined with interest
in their possible properties in promoting human health (eg, cancer prevention, decreased …

The potential to modify the milk fatty acid (FA) composition by changing the cow or goat diets
is reviewed. Ruminal biohydrogenation (RBH), combined with mammary lipogenic and Δ‐9 …

Odd-and branched-chain fatty acids (OBCFA) in milk fat are largely derived from bacteria
leaving the rumen. The main OBCFA in milk of dairy cows are isomers of tetradecanoic acid …

Diet composition is the major factor influencing the fatty acid composition of meat and milk
from ruminants because the fatty acids (FA) which reach the duodenum are, at least in part …

There is increased consumer awareness that foods contain microcomponents that may have
beneficial effects on health maintenance and disease prevention. In milk fat these functional …

Ruminal microorganisms hydrogenate polyunsaturated fatty acids (PUFA) present in forages
and thereby restrict the availability of health-promoting PUFA in meat and milk. The aim of …

There is considerable interest in altering the fatty acid composition of milk with the overall
aim of improving the long-term health of consumers. Important targets include reducing the …