Pork as a Source of Omega-3 (n-3) Fatty Acids

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dc.contributor.authorDugan, Michael E. R.en_ZA
dc.contributor.authorVahmani, Payamen_ZA
dc.contributor.authorTurner, Tyler D.en_ZA
dc.contributor.authorMapiye, Cletosen_ZA
dc.contributor.authorJuarez, Manuelen_ZA
dc.contributor.authorPrieto, Nuriaen_ZA
dc.contributor.authorBeaulieu, Angela D.en_ZA
dc.contributor.authorZijlstra, Ruurd T.en-ZA
dc.contributor.authorPatience, John F.en_ZA
dc.contributor.authorAalhus, Jennifer L.en_ZA
dc.date.accessioned2016-10-10T13:38:51Z
dc.date.available2016-10-10T13:38:51Z
dc.date.issued2015-12
dc.descriptionCITATION: Dugan, M. E. R., et al. 2015. Pork as a Source of Omega-3 (n-3) Fatty Acids. Journal of Clinical Medicine, 4(12): 1999-2011, doi:10.3390/jcm4121956.
dc.descriptionThe original publication is available at http://www.mdpi.com
dc.description.abstractPork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.en_ZA
dc.description.urihttp://www.mdpi.com/2077-0383/4/12/1956
dc.description.versionPublisher's version
dc.format.extent13 pages : illustrationsen_ZA
dc.identifier.citationDugan, M. E. R., et al. 2015. Pork as a Source of Omega-3 (n-3) Fatty Acids. Journal of Clinical Medicine, 4(12): 1999-2011, doi:10.3390/jcm4121956
dc.identifier.issn2077-0383 (online)
dc.identifier.otherdoi:10.3390/jcm4121956
dc.identifier.urihttp://hdl.handle.net/10019.1/99714
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectPorken_ZA
dc.subjectPigen_ZA
dc.subjectOmega-3en_ZA
dc.titlePork as a Source of Omega-3 (n-3) Fatty Acidsen_ZA
dc.typeArticleen_ZA
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