Table of Contents
|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|
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