Abstract

In recent years, polyunsaturated fatty acids (PUFA) have received considerable attention in both human and animal nutrition, particularly those of the n-3 family. These are PUFA in which the first double bond is situated on the third carbon atom from the methyl end of the fatty acid molecule. Consumption of n-3 PUFA are low, particularly the long chain (>18 carbon atoms) ones that are most commonly found in fish oils. As a mean of increasing the low consumption of the long chain n-3 PUFA by humans consuming western diets, there has been some interest in the enrichment of poultry meat with these fatty acids for people seeking healthy lifestyles.

Abbreviations: PUFA: Polyunsaturated Fatty Acids; EPA: Eicosapentaenoic Acid; DHA: Docosahexaenoic Acid; AA: Arachidonic Acid; α-LNA: α-LinolenicAcid