Opportunities for change in the quantity and fatty-acid composition of carcass and milk fats

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Abstract
Reduction of the amount of fat in carcasses has been in process for many years and will continue in response to consumer demand. With milk and dairy products, however, the demand for fat continues and available technology will only be used if the market changes. Some increase of the polyunsaturated: saturated ratio (P/S) of carcass fat will automatically accompany reduction in quantity of fat, particularly with pigs. Further change is technically possible but might bring consumer resistance and shelf-life problems. With milk fat, the P/S ratio could be increased by the feeding of protected, polyunsaturated oils although such an expensive approach could be avoided by changing the laws on dairy product nomenclature.

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