Abstract
1. 1. A comparison has been made of the fatty acids found in meat and fat from ( a) wild ruminants free to select their own food (free-living) and ( b) domestic bovid meat. 2. 2. The lipids of the meat from the free-living state were predominantly phospholipid. The lipids of adipose tissue from both free-living and domestic animals were predominantly triglyceride. 3. 3. The meat from free-living animals was low in total fat but rich in both linoleic acid and linolenic acid and their elongation products; adipose tissue in both free-living and domestic animals was low in polyenoic acids. 4. 4. The relatively low proportion of polyenoic acids in meat from domestic animals may therefore be attributable to infiltration of muscle by adipose tissue. 5. 5. These findings are discussed in relation to human diets vis-à-vis (a) modern and ( b) evolutionary contexts.
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