• Front Matter R1-R10

• Introductory Remarks 1-4

• Overview of the Role of Animal Products for Human Consumption 5-23

• Health-Related Aspects of Animal Products for Human Consumption 24-44

• The Consumer's Desire for Animal Products 45-79

• Altering Fat Content of Animal Products through Genetics, Nutrition, and Managament 80-84

• Genetics of Fat Content in Animal Products 85-100

• Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk 101-115

• Nutrition and Management Aspects of Nonruminant Animals Related to Reduction of Fat Content in Meat 116-142

• Eliminating Excess Fat in Meat Animals 143-146

• Eating Quality of Meat Animal Products and Their Fat Content 147-182

• The Federal Grading System for Animal Products 183-188

• Market Implications of Changing Fat Content of Milk and Dairy Products 189-199

• Status Report on the Alteration of Fatty Acid and Sterol Composition in Lipids in Meat, Milk, and Eggs 200-237

• Commentary: Gilbert A. Leville 238-239

• Commentary: E.C. Naber 240-244

• Participants 245-245

" Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk ." Fat Content and Composition of Animal Products: Proceedings of a Symposium . Washington, DC: The National Academies Press, 1976 .

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