Thank you Loren for correcting my out-of-date information.  But I'm still
confused!  If the majority of the fatty acids eaten with meat come from the
muscle triglcerides and subcutaneous adipose tissue, then surely the
difference in muscle phosholipid fatty acid pattern is of only limited
significance.

 Alot of work was done in Australia in the 1970's (where cattle are mainly
pasture-fed) to increase the PUFA content by feeding the animals
'protein-protected' PUFAs.  The ruminant bacteria were not able to
hydrogenate the PUFAs because of a coating of treated protein.  The process
worked but there was limited consumer acceptance of this 'new' meat and its
unusual flavour.

Best wishes  Jennie