Environmental impacts on n-3 content of foods from ruminant animals

N. D. Scollan, E. J. Kim, M. R. F. Lee, F. Whittington, R. I. Richardson

Allbwn ymchwil: Pennod mewn Llyfr/Adroddiad/Trafodion CynhadleddPennod

Crynodeb

This chapter explains how increased consumption of long-chain n-3 polyenoic fatty acids (PUFA) would be beneficial in reducing the incidence of chronic disease. It discusses how production systems, including organic, containing a higher proportion of forage compared to conventional concentrates generally result in a higher content of n-3 PUFA in food products. More botanically diverse forages also impact positively on fatty acids in meat and milk and merit further research. The transfer of alpha-linolenic acid from forage through to meat and milk is dependent on two important processes: (i) increasing the level of alpha-linolenic acid in the forage (and hence into the animal); and (ii) reducing the extent of ruminal biohydrogenation. Research should focus on increasing our understanding of these two major critical control points to increase delivery of alpha-linolenic acid from forage through to meat and milk.
Iaith wreiddiolSaesneg
TeitlInternational Workshop on the Effects of the Environment on the Nutritional Quality and Safety of Organically Produced Foods', Reading, 18-19 December 2007
GolygyddionI. Givens, S. Baxter, A. M. Minihane, E. Shaw
CyhoeddwrCABI Publishing
Tudalennau50-69
Nifer y tudalennau18
ISBN (Argraffiad)978-1845934590, 1845934598
StatwsCyhoeddwyd - 2008

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