PROFILE OF FATTY ACIDS AND THEIR MODIFICATIONS IN THE QUALITY OF BOVINE MEAT

Abstract

The challenge for food researchers is to improve the quality of the lipids that are integrated in meat, with the purpose of the consumer reducing the intake of saturated fats, as a factor in life quality. To achieve this objective, it is necessary to understand the different factors that influence livestock production. Genetics and gene expression are interesting lines of research, which attempt to explain how genomics can benefit the quality of the fat in adipocytes. There are also several extrinsic factors, perhaps the most important one being the diet and addition of some specific nutrients. However, the problem is not as simple as it seems, and study factors with simulation models as well as physicalchemical and sensory analyses that solve the problem should be involved. A description of some factors that are associated with the quality of the meat lipids, which can be regulated primarily by the livestock breed or genetic group, genus, nutrition and production systems, was carried out.