Ruminant meats are a relatively good source of n-3 PUFA due to the presence of 18:3 in grass.
Only when concentrations of α-linolenic acid (18:3) approach 3% of neutral lipids or phospholipids are there any adverse effects on meat quality, defined in terms of shelf life (lipid and myoglobin oxidation) and flavour.
In pigs, the drive has been to increase n-3 PUFA in meat and this can be achieved by feeding sources such as linseed in the diet. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA. Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e.
0 kommentar(er)
