Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal

Home page

Product quality : modulation of milk and meat fatty acid composition by animal feeding

INRA Prod. Anim., 21(1), 95-106.


1 INRA, UR1213 Herbivores, F-63122 Saint-Genès Champanelle, France
2 INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France
3 INRA, AgroParisTech, UMR791 Physiologie de la Nutrition et de l’Alimentation, F-75231 Paris, France
4 INRA, Agrocampus, UMR1079 Systèmes d’Elevage, Nutrition Animale et Humaine, F-35590 Saint-Gilles, France


Milk and meat fatty acid (FA) composition is an important component of their nutritional quality for human consumption. This composition can be markedly and rapidly modulated by feeding factors in farm animals. This paper summarizes the main research directions and results obtained by INRA on these topics during the last 10 years. In the pig, chicken and rabbit, research was focused mainly on the transfer of polyunsaturated FA, particularly 18:3 n-3 from linseed, from feed to meat (muscle and adipose tissue) and its consequences on carcass quality. In ruminants, studies were on the effects of the main forage types (pasture, hays, grass or maize silages) and concentrates (cereals, oilseeds), and their interactions, on bovine milk and meat FA, particularly saturated and unsaturated FA (oleic, trans, conjugated and 18:3 n-3). Marked differences were observed between the dairy cow and goat milk FA responses. Current studies are being done to assess putative secondary effects of feeding practices on product sensory quality and animal health, as well as the potential of using FA profile to trace animal product origin. Future studies should also take into account expected progress in human nutrition knowledge on putative effects of major and minor FA, which are present in standard or enriched animal products.

Download documents