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Why does the composition of fat in animals vary? Is there an evolutionary advantage to producing fat that is less or more saturated?

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I can't reply in-full at the moment, but yes. There are plenty of advantages. Saturated fat is (slightly) more energy-dense, makes cell walls more rigid (bad in a cold environment - like polar waters), and have higher melting points (which also means they can insulate better). –  MCM Aug 10 '13 at 14:38
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