MANIPULATION OF THE N-3 POLYUNSATURATED FATTY-ACID COMPOSITION OF AVIAN EGGS AND MEAT

An imbalance in the human dietary intake of various types of fatty aci ds has become apparent. Results of fundamental studies have shown spec ific and beneficial effects on human health and well-being through the consumption of the long chain n-3 polyunsaturated fatty acids, in par ticular eicosapentaenoic acid and docosahexaenoic acid, which play an important role in rectifying this imbalance. As a result of these obse rvations, recent recommendations pertaining to the consumption of diet ary fat have stressed the importance of consuming higher levels of the se fatty acids. In addition to increasing oily fish consumption, intak e of the n-3 polyunsaturates can be enhanced through the consumption o f commonly occurring non-fish foods containing elevated levels of thes e fatty acids. The fatty acid composition of the lipids of avian egg y olk and muscle tissues may be modified to match human nutritional guid elines better by appropriately manipulating the fatty acid composition of the diet; for example, modifications of the avian diet have raised total n-3 fatty acid content in egg yolk to over 200 mg. Beneficial e ffects on blood lipoprotein characteristics in humans who consumed egg s with such modified fatty acid contents have been recorded. As in the case of eggs, meaningful quantities of n-3 polyunsaturates have been incorporated into major poultry muscle tissues. Concerns have been exp ressed over the development of unacceptable odours in eggs and meat fr om birds fed diets with increased polyunsaturation. However, by using only high quality materials, limiting the amount of fish oil or fishme al within the diet and optimising the provision of supplemental dietar y antioxidants, the production of eggs and meat with increased n-3 pol yunsaturates is practicable.