This review explores the intricate relationship between nutritional factors and the composition of fat, fatty acids and sensory traits in ruminant meat and milk. Ruminant-derived products constitute significant components of human diets worldwide, thus understanding the factors affecting their nutritional profile and sensory characteristics is essential. The review discusses the impact of various nutritional components, including diet composition, feeding strategies, forage quality, supplementation and management practices, on the fatty acid composition and sensory attributes of meat and milk from ruminants. Additionally, it examines the implications of these factors on human health and consumer preferences. A comprehensive understanding of these interactions can inform strategies for optimizing the nutritional quality and sensory attributes of ruminantderived products to meet consumer demands and enhance human health.
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