期刊
WORLDS POULTRY SCIENCE JOURNAL
卷 71, 期 2, 页码 319-326出版社
TAYLOR & FRANCIS LTD
DOI: 10.1017/S004393391500032X
关键词
polyunsaturated fatty acids; omega-3; 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.
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