Omega-3 and omega-6 fatty acids, their content in feeds, poultry products and influence on the human health
1999
Haemmal, J. | Tikk, V. (Estonian Agricultural Univ., Tartu (Estonia). Inst. of Animal Husbandry)
Omega fatty acids are polyunsaturated monobasic carboxylic acids which serve essential functions in human organism. Their preventive effect on coronary heart diseases became evident during the research into the diet of Greenland Eskimos in the 1950s- 1960s. High concentrations of omega fatty acids can be found in cold water fish and several plant oils. It is highly important for human health to follow the dietary balance between omega-3 and omega-6 fatty acids. The ordinary nutrients bring about the omega-3 fatty acid deficiency and for that reason the possibilities for increasing the omega-3 fatty acid content in human diet are being studied all over the world. The major factors of increasing omega-3 fatty acid level in poultry products are fish oil, linseeds oil and rapeseed oil. Decrease in organoleptic properties of enriched poultry products has caused problems. The omega-3 fatty acid concentration in enriched so-called 'omega-3' eggs may be even up to 10 times higher. Since 1997 the possibilities of quail and chicken egg enriching with omega-3 fatty acids have been studied in the Departnent of Small Animal and Poultry Breeding of the Estonian Agricultural University. Due to the reliable preliminary results the experiments on humans were also started in Maarjamoisa Hospital
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