Researchers have studied how different diets affect the fatty acid content in lamb, beef, and pork meat. By feeding animals diets rich in fish oil, linseed, or forages, they were able to increase the levels of healthy omega-3 fatty acids in the meat. Including fish oil in the diet specifically increased the levels of DHA in the meat. These changes also led to a more favorable ratio of omega-6 to omega-3 fatty acids in the meat. However, increasing the content of conjugated linoleic acid (CLA) in beef and lamb meat was not as successful with dietary changes, while feeding CLA-oils to monogastrics significantly increased CLA content in the meat.