I devote myself to lipid metabolism for many years. In my PhD research, I studied the processes that affect the amount of functional fatty acids in meat, a major factor in human health. I discovered groups of bacteria in the rumen that hydrogenate dietary linoleic acid, linolenic and oleic acids. This means that some of this potentially beneficial pool of fatty acids consumed by the animal are lost before they leave the rumen, let alone arrive at the muscle for storage. On the other hand, after these fatty acids are absorbed from the digestive system, they can also be altered in the liver and in the muscle itself, and I was also able to study the genes and enzymes involved in those processes. Importantly, I had three places where I could change this sequence of processes and therefore improve the health qualities of meat. I discovered that I could greatly improve the outcome by adding palm oil to the diet of the goats. The palm oil did three things: i) it decreased the abundance of rumen bacteria that hydrogenate the beneficial fatty acid; ii) it inhibited their oxidation in muscle; and iii) it stimulated their synthesis in muscle. The outcome was an increase in the muscle concentration of poly-unsaturated fatty acids. I have published five papers describing this work.