Fat Content and Composition of Animal Products: Proceedings of a Symposium

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Fat Content and Composition of Animal Products: Proceedings of a Symposium (1976)
Board on Agriculture (BOA)

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81

Front Matter (R1-R10)

Introductory Remarks (1-4)

Overview of the Role of Animal Products for Human Consumption (5-23)

Health-Related Aspects of Animal Products for Human Consumption (24-44)

The Consumer's Desire for Animal Products (45-79)

Altering Fat Content of Animal Products through Genetics, Nutrition, and Managament (80-84)

Genetics of Fat Content in Animal Products (85-100)

Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk (101-115)

Nutrition and Management Aspects of Nonruminant Animals Related to Reduction of Fat Content in Meat (116-142)

Eliminating Excess Fat in Meat Animals (143-146)

Eating Quality of Meat Animal Products and Their Fat Content (147-182)

The Federal Grading System for Animal Products (183-188)

Market Implications of Changing Fat Content of Milk and Dairy Products (189-199)

Status Report on the Alteration of Fatty Acid and Sterol Composition in Lipids in Meat, Milk, and Eggs (200-237)

Commentary: Gilbert A. Leville (238-239)

Commentary: E.C. Naber (240-244)

Participants (245-245)