With recent advances in the biological sciences, improving nutrition provided by animal products is becoming a reality. In the near future, red meat might contain less total fat, and the fat that is present might be of a more healthful composition. Meats, beef especially, might be consistently tender and therefore more palatable. Products from ruminant animals might contain greater concentrations of CLA and omega-3 fatty acids. The ideal egg would have decreased cholesterol content and more unsaturated and omega-3 fatty acids. Though these ideas may sound as if they are many years away, researchers currently are working to make them reality.
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