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than fat that contains more saturated fat. cattle. Meat from forage-fed beef contains
Palm oil and whole linseed supplements more linolenic acid, and less oleic and lin-
increase muscle levels of alpha-linolenic oleic acids than that from concentrate-fed
(C18:3) and EPA (eicosapentaenoic acid beef (Elmore et al. 2004). Intense pasture
[C20:5]); fish oil increases EPA and DHA rotation systems of millet and grain have
(docosahexaenoic acid [C22:6]; Elmore et al. been shown to alter concentrations of diter-
2004). The effects of changes in dietary fat penoids and lactones (Maruri and Larick
source on pork fat are more apparent if they 1992). Lactones correlate positively with
occur during the last few weeks before roasted beef flavor and negatively with
slaughter than if they occur 1 to 2 months gamey/stale off-flavor; diterpenoids posi-
before slaughter
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