Review of the Content of Fatty Acids in Fats and Oils from Animal Sources

Abstract

Content of the fatty acids (FA) in dietary fat is strongly connected with pathogenesis and prevention of the atherosclerosis. The authors provide a brief review of FA content in a wide range of animal fats and oils.

This data collection is useful especially for experimental feeding studies and composition of diets

Keywords

• Review
• Content
• Fatty
• Acids
• Fats
• Oils
• Animal
• Sources