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Throughout my more than 30 years of studying fat feeding and lipid metabolism in ruminant species, the major emphasis was consistently on sources and feeding rates, but little attention was directed at fat quality.
An earlier article on fat quality addressed lipid oxidation where fat in feed and body tissues is degraded to peroxides by heat and air. The accumulation of peroxides is held in check by antioxidants until conditions overwhelm the antioxidant defense system.
