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Production of added-value poultry meat: enrichment with n-3 polyunsaturated fatty acids

Published online by Cambridge University Press:  03 June 2015

H. AL-KHALIFA
H. AL-KHALIFA*
Affiliation:
Kuwait Institute for Scientific Research, PO Box 24885, 13109 Safat, Kuwait
*
Corresponding author: hkhalifa@kisr.edu.kw
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Abstract

In recent years, polyunsaturated fatty acids (PUFA) have received considerable attention in both human and animal nutrition, particularly those of the n-3 family (omega-3 fatty acids). These are PUFA in which the first double bond is situated on the third carbon atom from the methyl end of the fatty acid molecule. Consumption of n-3 PUFA are low, particularly the long chain (>18 carbon atoms) ones that are most commonly found in fish oils. As a means of increasing the low consumption of the long chain n-3 PUFA in humans, there is interest in the enrichment of poultry meat with these fatty acids for people seeking healthy lifestyles.

Keywords

polyunsaturated fatty acidsomega-3poultrymeat
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 2 , June 2015 , pp. 319 - 326
Copyright
Copyright © World's Poultry Science Association 2015 

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