We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Poultry Meat and Eggs as an Alternative Source of n-3 Long-Chain Polyunsaturated Fatty Acids for Human Nutrition.
- Authors
Cartoni Mancinelli, Alice; Mattioli, Simona; Twining, Cornelia; Dal Bosco, Alessandro; Donoghue, Ann M.; Arsi, Komala; Angelucci, Elisa; Chiattelli, Diletta; Castellini, Cesare
- Abstract
The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus, these compounds should be supplemented in the diet. However, most Western human diets have unbalanced n-6/n-3 ratios resulting from eating habits and the fact that fish sources (rich in n-3 LC-PUFA) are not sufficient (worldwide deficit ~347,956 t/y) to meet the world requirements. In this context, it is necessary to find new and sustainable sources of n-3 LC-PUFA. Poultry products can provide humans n-3 LC-PUFA due to physiological characteristics and the wide consumption of meat and eggs. The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products. The strategies include dietary supplementation of α-Linolenic acid (ALA) or n-3 LC-PUFA, or enhancing n-3 LC-PUFA by improving the LA (Linoleic acid)/ALA ratio and antioxidant concentrations. Moreover, factors such as genotype, rearing system, transport, and cooking processes can impact the n-3 LC-PUFA in poultry products. The use of a multifactorial view in the entire production chain allows the relevant enrichment and preservation of n-3 LC-PUFA in poultry products.
- Subjects
EGGS; UNSATURATED fatty acids; FOOD habits; MEAT; POULTRY; NUTRITION; HEALTH status indicators; ANTIOXIDANTS; COOKING; DIET; DIETARY supplements; GENOTYPES
- Publication
Nutrients, 2022, Vol 14, Issue 9, p1969
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu14091969