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Dietary intake of unsaturated fatty acids (UFA) has been shown to reduce the risk of cardiovascular disease and possibly the incidence of some cancers, asthma and diabetes among other conditions. This study encompasses a review of the literature on dietary sources of UFA available for animals and their subsequent transfer into milk, meat (beef, lamb, pork, poultry) and eggs. Novel fatty acid sources such as hemp, camelina or lupin, although effective in some instances, are so far proving an expensive option for commercial purposes. Current thinking on the relevance of the dietary n−6:n−3 ratio to cardiovascular risk in humans is also examined. Link: http://www.sciencedirect.com/science/article/pii/S1871141309002674