The effect of nutrition on the composition and quality of animal fats

Nutritional factors are among the most important of those which determine the composition and quality of animal fats. The composition in terms of fat acid components and characterized by relative firmness, is more affected by ingested fat than by other dietary constituents. Various aspects of the problems of quality in lard and butter are discussed, as well as the relation of nutrition to the composition and quality of the body fats of sheep, cattle and poultry, and of the egg yolk fat of poultry.