Omega-3 enriched meat fit for market
According to a recent report from Kansas State University, scientists from the university have successfully developed an Omega-3 enriched diet for pigs that allows subsequent meat products to maintain flavour, tenderness and shelf-life.
24 November 2017
2 minute read
By: 
Emily Houghton
Editor, The Pig Site
Emily Houghton is a Zoology graduate from Cardiff University and was the editor of The Pig Site from October 2017 to May 2020. Emily has worked in livestock husbandry, and has written, conducted and assisted with research projects regarding the synthesis of welfare and productivity of free-range food species.
