Significance of Increasing n-3 PUFA Content in Pork on Human Health

文献类型： 外文期刊

第一作者： Ma, Xianyong

作者： Ma, Xianyong;Jiang, Zongyong;Lai, Chaoqiang

作者机构：

关键词： Pork;n-3 polyunsaturated fatty acids;human health;enrichment

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Evidence for the health-promoting effects of food rich in n-3 polyunsaturated fatty acids (n-3 PUFA) is reviewed. Pork is an important meat source for humans. According to a report by the US Department of Agriculture (http://www.ers.usda.gov/topics), the pork consumption worldwide in 2011 was about 79.3million tons, much higher than that of beef (48.2million tons). Pork also contains high levels of unsaturated fatty acids relative to ruminant meats (Enser, M., Hallett, K., Hewett, B., Fursey, G. A. J. and Wood, J. D. (1996). Fatty acid content and composition of English beef, lamb, and pork at retail. Meat Sci.44:443-458). The available literature indicates that the levels of eicosatetraenoic and docosahexaenoic in pork may be increased by fish-derived or linseed products, the extent of which being dependent on the nature of the supplementation. Transgenic pigs and plants show promise with high content of n-3 PUFA and low ratio of n-6/n-3 fatty acids in their tissues. The approaches mentioned for decreasing n-6/n-3 ratios have both advantages and disadvantages. Selected articles are critically reviewed and summarized.

分类号： TS201.4

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