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Production of added-value poultry meat: enrichment with n-3 polyunsaturated fatty acids
- AL-KHALIFA, H.
- World's poultry science journal 2015 v.71 no.2 pp. 319-326
- animal nutrition, chemical bonding, fish oils, humans, lifestyle, omega-3 fatty acids, polyunsaturated fatty acids, poultry meat
- 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.