Method for increasing incorporation efficiency of omega-3 highly unsaturated fatty acid in poultry meat

A technology of unsaturated fatty acid and binding rate, which is applied in the field of omega-3 highly unsaturated fatty acid, can solve the problems of high production cost, achieve the effect of reducing adverse effects and shortening exposure time
CN1314783AInactive Publication Date: 2001-09-26DSM IP ASSETS BV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
DSM IP ASSETS BV
Publication Date
2001-09-26
Estimated Expiration
Not applicable · inactive patent
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Abstract

A feeding regime for increasing the incorporation efficiency of omega-3 HUFAs in poultry meat is provided. Specifically, the poultry is fed a higher amount of omega-3 HUFAs in the late phase of poultry's production period than in the early phase.
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Description

[0001] The technical field of the invention

[0002] The present invention relates to a method for increasing the amount of omega-3 highly unsaturated fatty acids in poultry meat by feeding poultry a higher amount of omega-3 highly unsaturated fatty acids in the later stages of poultry production than in the earlier stages. Background technique

[0003] Omega-3(n-3) highly unsaturated fatty acids (HUFAs) have been recognized as important dietary compounds for nourishing infants and mothers, maintaining normal cardiovascular and immune system health, and delaying the growth of tumor cells. The benefits of these fatty acids can be obtained by consuming fish several times a week or by consuming concentrated fish oil daily - a dietary source of omega-3 HUFAs.

[0004] Efforts have been made to fortify poultry and pig meat with omega-3 HUFAs in order to provide consumers with additional dietary options for obtaining these nutritionally important fatty acids. It is known that the l...

Claims

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