Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia

• The lipids in meat are important for human health.
• There are a number of Thailand-specific feeds promising for strategic feeding.
• Conjugated linoleic acids are a natural product of rumen fermentation in ruminants.
• Very-long chain n − 3 fatty acids can be easier enriched in meat from non-ruminants.
• Nutritional value and demands for fat firmness may be a problem in pork.

This article reviews opportunities for enriching the lipids of meat with n − 3 fatty acids and conjugated linoleic acids (CLAs), both considered beneficial to human health. Special focus is put on feeds available and research carried out in Thailand. A differentiated consideration concerning the value of different n − 3 fatty acids and isomers of CLAs is necessary. In ruminants, it is difficult to enrich the meat with n − 3 fatty acids due to the extensive ruminal biohydrogenation of unsaturated fatty acids, but several possibilities to enhance the proportion of the most desired CLA isomer, rumenic acid, exist. By contrast, pork and poultry meat can be easily enriched with n − 3 fatty acids. With purified CLA sources, CLAs also can be enhanced, but it is difficult to achieve this exclusively for rumenic acid. An interesting approach might consist in supplementing the CLA precursor vaccenic acid instead. Possible constraints for meat quality and in the fatty acid levels achieved are outlined.