Effect of selection on feed composition of meat fatty acids | Значај избора хранива за маснокиселински састав меса
2011
Марковић, Р., Факултет ветеринарске медицине, Београд (Serbia) | Тодоровић, М., Факултет ветеринарске медицине, Београд (Serbia) | Шефер, Д., Факултет ветеринарске медицине, Београд (Serbia) | Карабасил, Н., Факултет ветеринарске медицине, Београд (Serbia) | Радуловић, С., Факултет ветеринарске медицине, Београд (Serbia) | Дрљачић, А., Магнавита Холдинг АД, Нови Сад (Serbia) | Балтић, М.Ж., Факултет ветеринарске медицине, Београд (Serbia)
Although the nutritional importance of meat in human nutrition is well known, the consumption of meat has a negative attitude. One of the most frequently mentioned concern for health. Today it is scientifically proven, and practically everyone knows that there is a connection between diet and health. Scientific discoveries and contributed to consumer awareness and understanding of the connection. Among the factors the risk of massive, chronic, noncommunicable diseases, which are numerous, nutrition is very important. It is especially demonstated a positive correlation between increased intake of saturated fatty acids and cholesterol and atherosclerotic changes in blood vessels. Nevertheless, the consumption of meat in the world and continues to grow. This was helped by the fact that, for more than half a century, in favor of race breeding animals (crosses) with less fat, especially in pig production. In recent years, the growing influence of animals in addition to reducing the amount of fat tissue, special attention is paid to fatty acid composition of fat or meat. In doing so, we want to increase the content of polyunsaturated fatty acids in intramuscular fat, especially n-3 or omega-3 fatty acids. An increase in n-3 fatty acids in meat can be achieved by the use in animal feeding fish oil or flour, flax oil or flax products, and plant nutrients that are rich in linolenic acid. In this way the meat can be increased, not only of n-3 fatty acids, but also improve the ratio of n-6/n-3 fatty acids which are known to the modern way of eating disordered. The aim of his paper is to present the possibility of increasing the content of n-3 fatty acids in meat of pigs, cattle and sheep selection of various nutrients in animal nutrition.
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