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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.
calendar icon 24 November 2017
clock icon 1 minute read

Meat scientists at the university have been developing an Omega-3-enriched diet formulation that boosts the Omega-3 content of the meat derived from those animals, and have recently completed taste-test investigations with trained panellists.

Problems with Omega-3-enriched products in the past have included discolouration, altered taste, and a much shorter shelf-life, but new research into a patented process called LIPEX has proven that these issues can be overcome. The LIPEX feeding process, developed by XFE Products of Des Moines, Iowa, increases marbling in the meat, which adds flavour, the report said. The Omega 3 content in the meat product also increased by 178 percent.

Human consumption of Omega-3 fatty acids has substantial, proven health benefits including lowering the risk of heart disease, rheumatoid arthritis, some cancers, and other age-related diseases. There are also strong health and development benefits for babies when the breastfeeding or pregnant mother’s diet includes Omega-3.

John Gonzalez, a meat scientist at Kansas State University, believes the research will be valuable to the market:

Omega-3s are increased, and those consumers who care about the level of Omega-3s in the meat will pay the premium.

The retailer doesn’t have to worry about throwing away the product because this product will have a (reliable) shelf life.

Source: Kansas State University

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.

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