alexa Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products

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Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products

The positive effect of omega 3 fatty acids (n-3 FA) on various human health aspects as for example metabolic syndrome, obesity, diabetes, atherosclerosis, neural and brain development are well known Calder: Due to that, lately a strong focus of research has been towards the production of meat and fish rich in n-3 FA. Genetics, rearing systems and feeding strategies are tools that are investigated and modified to produce livestock and fish with increased n-3 FA Nardone. The main source of long chain polyunsaturated omega 3 fatty acids (lc-n-3 PUFA) are fish and fish oil, which is getting scarce due to increased use for aquaculture, nutraceuticals and multiple other purposes.

 
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