Scientists reveal benefits of fishmeal in pork
Australian researchers say adding fishmeal to finisher
pig diets can reduce saturated fat and increase levels of beneficial long-chain
omega-3 fatty acids in pork.
Scientists at the University of South Australia's Nutritional Physiology
Research Centre carried out the research in conjunction with Bartlett Grain and
Dietary trials with volunteers showed consuming the omega-3
enriched pork has health benefits. In addition, it showed the pork has a better
shelf-life than other pork and is accepted by consumers.
Volunteers in the study ate five 200 gramme
servings of the omega-3 pork each week over a period of three months. Concerns that the products would smell or taste fishy proved unfounded.
Project leader Prof Peter Howe said the findings
represented a new milestone in functional food research
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